Pear Tarts with Frangipane` Cream Recipe
Source of Recipe
Marla
Pear Tarts with Frangipane` Cream Recipe
Recipe by My Victorian Bed and Breakfast
Posted on January 02 2008 in category
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1 Ready Roll-out Pie Crust (If using 1 large tart pan, use baking weights. If using small individuals tart/quiche pans prick bottom and sides of crust. Bake @ 400� for 10 minutes. Cool completely.)
To Prepare Pears:
2 Pears (peeled, cored, halved)
Syrup to cook the pears: (in small sauce pan just until soft, then cool in syrup, then drain on paper towels)
1 Cup water
� Cup sugar
1 strip of lemon rind
To Prepare the Frangipane` Cream:
� stick unsalted butter
� Cup sugar
1 lg. egg (beaten)
1 � teaspoons flour
� Cup ground almonds
Few drops of almond extract
Cream butter and sugar together. Add the egg. Combine the ground almonds, flour and extract. Add to butter/sugar mixture.
Spoon � of cream mixture to cover bottom of tart. Place pears, cup side down on cream. Spoon remaining cream around the pears. Bake at 350� for 40 minutes.
Once removed from the oven, brush with 1/3 Cup apricot jam (warmed and sieved).
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