Monthly Archives: November 2014

Pear and Meyer Lemon Tart

Looking for a Thanksgiving dessert idea to serve alongside a pumpkin pie? Try a pear tart.  This recipe showcases the tasty fall fruit along with the zest and a slice of a lovely Meyer Lemon.

For the Crust:

2 cups flour

5 tablespoons granulated sugar

1/8 teaspoon baking powder

1 1/4 sticks chilled unsalted butter

1 egg, beaten

Iced water

For the Filling:

4 pears (I like Green Anjou)

7 tablespoons granulated sugar

2 tablespoons unsalted butter

5 tablespoons apricot preserves

1 Meyer Lemon


Preheat the oven to 400 degrees.  Mix the flour, sugar and baking soda in a large mixing bowl.  With a sharp knife, cut the butter into small cubes and add to the dry ingredients.  Rub the pieces of butter and the dry ingredients together with your fingers until the butter is broken into tiny pieces.  Make a well and add the egg and drizzle in the iced water.  Begin to knead the dough quickly into a ball.  Add more iced water until the dough is just wet enough to form a ball. Wrap the dough in waxed paper and chill for several hours until it is firm.

On a lightly floured surface, roll out the dough and add flour to prevent the dough from sticking to the rolling pin and the work surface.  Roll the dough until it is about ¼ inch in thick and large enough to cover the bottom and sides of a tart pan.  Prick the crust with a fork in several places to prevent the bottom from bubbling.  Pre-bake the crust in the middle level of the oven for about 10 minutes.

Remove the crust from the oven and prepare the filling. Peel and cut the pears into thin slices.  Sprinkle halt the sugar in the bottom of the crust.  Arrange the pears over the sugar in a decorative pattern.  Sprinkle on the rest of the sugar and dot with 2 tablespoons of butter.

Bake at 400 degrees for about 35 to 40 minutes until the fruit is golden and the crust is lightly browned.  Remove the tart pan and place it on a cooling rack.  Heat the preserves in a saucepan over medium low heat until thick enough to coat a wooden spoon.  While still warm, spread the preserves on top of the tart using a pastry brush.

Top with the zest and a slice of a Meyer Lemon, the sweet citrus treat that is so refreshing this season.

Happy Thanksgiving!

Pear Tart

Not Another Fruit Cake!

Enjoy some holiday gift ideas in my November issue of The Judicial Palate.

Not Another Fruit Cake!

This article originally appeared in the November 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

French Women Love Les Pâtes

Everyone knows that French women love wine and cheese, but did you know that they also love pasta?

French Women Pasta, a mother and daughter team based in Newark, Delaware, is a  local distributor for Pappardelle’s Pasta produced in Colorado.   You may have spotted French Women Pasta at local farmers’ markets during the summer months along with their over fifty flavors of pasta.  Although most farmers’ markets have ended for the year, French Women Pasta will participate in several fall and winter events as listed on their website at (and will accept orders!)

My husband and I have tried several flavors, including the Lemon Chive Angel Hair, Orange Szechuan and Spicy Thai Linguine.  The pasta is packaged in eight ounce containers, ideal for serving three or four.


The Lemon Chive Angel Hair had a subtle, fresh flavor – a perfect pairing for shrimp and scallops.  To prepare, bring a large pot of water to a boil.  Add the pasta and stir.  While the pasta is cooking (which will only take a few minutes), heat a nonstick pan over medium heat and add several tablespoons of butter.  Allow the butter to foam, and tilt the pan around so that the butter coats the bottom.  Place the shrimp and scallops in the pan, cooking for about two minutes per side until opaque.

When the pasta is ready, drain the water and add the pasta to the sauté pan of seafood. Using a wooden spoon, blend the pasta and seafood and coat the pasta with the butter and oil.  You will likely need to add additional butter.  Plate the shrimp and scallops atop the pasta and season with freshly squeezed lemon juice, ground pepper and sea salt.  If you would like additional heat, try a dried red pepper!

Pasta and Seafood

Look for French Women Pasta and their unique flavors this fall…from Lavender to Porcini Mushroom to Lime Cilantro.