South Jersey Dining Guide

PEAR TART
Lucy DeFranco - Clayton

1 29-oz can pears in natural juices
2 3-1/2-oz pkg vanilla pudding
Milk
1/2 tsp almond extract
1 8-inch pastry shell, baked and cooled

Drain pears; reserve 1 cup liquid. Prepare pudding according to package directions substituting reserved pear liquid for part of milk; stir in extract. Pour into pastry shell; chill until set. Slice pears and arrange over pudding. Brush with warm Apricot Glaze; chill thoroughly.
Apricot Glaze
Heat 1/2 cup apricot or peach preserves and 1 tbsp almond-flavored liqueur or pear syrup. Press through sieve.

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