Pears are sliced and neatly arranged fanned out across a 22cm tart shell that is filled with a very thick layer of cold frangipan filling, baked until golden brown. An apricot coating keeps it fresh and moist. Serves 5 to 6.
| Pear Frangipan Tart |
|
Ingredients Required: Pear Frangipan Tart
Preparation Instructions: Pear Frangipan Tart
| Roll out the sugar dough and line a 22-centimeter
tart ring with the dough. Trim the edges smooth with a small knife. |
| With a spatula spread the frangipan cream evenly across
the bottom of the shell. |
| Peel, core and slice the three pears. Align the sliced pears and place atop
the cream as pictured. With the flat of your hands press
them all down into the frangipan cream slightly. |
| In a preheated 350°(F) oven bake the tart until a slight amount of browning happens across the top. (about 30 minutes) |
| Warm the apricot glaze until it becomes liquid. When the tart has cooled, apply the apricot glaze, chill and apply a second coat as needed. Chill before slicing. |
| |
© by The French Pastry Chef™
2000-2012 All Rights Reserved
Main Menu
Large Tarts (13)
