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PEAR AND WALNUT TORTE

4 oz butter (1/2 cube)
7 oz flour (almost 1 cup)
4 oz sugar
1/2 c ground walnuts
2 egg yolks

1 1/2 lb. pears, skinned and pared in thin slices
10 oz Walnut halves
1 cup milk
1 cup low fat sour cream
2 whole eggs - separated
2 oz sugar
1 tsp vanilla
4 to 5 tbs. cognac or brandy (optional)
powdered sugar for garnish (optional)

Mix first 6 dough ingredients and roll into a ball. Grease and
flour 10 inch springform or flan pan with loose bottom, and press
dough on bottom and up to the sides. Let cool in refrigerator until
ready for baking. Filling: Mix sour cream and egg yolks, milk,
half of the sugar into a cream, add vanilla.

Whip the 4 egg whites - two from the filling and the two from the
dough - until they form peaks, add remaining sugar. Spoon this into
the cream, do not beat any more, and pour into the dough lined
springform or pan. Put pears on top, press lightly with a spoon.
Bake in 3500 oven for 50 min. Sprinkle walnuts over top and bake
for another 10 minutes. Check after 1 hour for doneness.

Let cool for 10 minutes. Remove ring from springform and cool
completely. Dust with powdered sugar if desired.

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