![]() Store any leftovers, well wrapped, at room temperature for several days freeze for longer storage. Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other. Press them down gently to adhere.īrush the pears with melted butter and sprinkle with white sparkling sugar.īake the tart for 40 to 45 minutes, until the top is lightly browned. In a larger bowl, stir along with the flour, sugar, and salt. Cut the butter into tiny cubes, and crack the whole egg into a small bowl. Slice the pear halves horizontally into 1/2" slices for easiest handling, don't separate the slices. If you can, keep all ingredients chilled in the refrigerator till ready to make this crust. To assemble the tart: Spread the filling in the bottom of the crust. With the rolling pin, roll over the top of the pan to cut off. Transfer to an (11- to 12-inch) tart pan with a removable bottom, pressing pastry into bottom and sides of pan. On a lightly floured surface, roll out pastry into a (13-inch) circle. To make the filling: Beat together the butter, salt, sugar, flour, and almond extract.īeat in the eggs, then add the almond flour, stirring just to combine. Shape dough into a disk, cover and chill until firm, about 1 hour. Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan prick it all over with a fork.Ĭhill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes. Add soft butter and egg and whisk enthusiastically until well combined and creamy. Making frangipane by hand: in a large bowl stir almond flour with sugar. Its spreadable but mounds well on a spoon. To make the crust: Beat together the sugar, butter, salt, and flavorings.Īdd the flours, stirring to make crumbs that cling together when squeezed. The final mixture is thick, creamy but rustic, with bits of almond. ![]()
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