Try using some rice flour in both the filling and dough recipe. I like how the Frangipane really sets the stage for the Pears and brushed with the Apricot jam made it perfect. Question: do we spread the frangiapane into a blind baked tart shell? And then further bake for another half hour or so? Does the tart shell fair pretty well? It’s not too sweet and utterly deliciously Like many other reviewers, this tart is so simple yet elegant. Otherwise, I follow the instructions exactly. I use toasted almond slices that I always have at home. Today is the second time I’m making this beautiful tart. I made the filling almost exactly as written, except I added 1/2 tsp of almond liqueur to the filling, and a 1/4 tsp to the preserves. Calling it “easy” is a bit of a stretch-once you go to the other imbedded recipes! But the effort was well with the pay off. This tart was delicious and made a lovely Christmas presentation. The apricot glaze on the pears might have helped here.Īgain, thought this was a tasty, simple, recipe. Not sure if a different brand of extract would be better, or if hazelnut extract would be a good substitution here (I think I will get ahold of some hazelnut extract to test this, as I still have more hazelnuts and pears!!) I also used Anjou pears because they are what I have on hand thought they were a little watery, and I wonder if Bosc would make a difference. I used Kroger brand almond extract, which I thought was a little "off" in terms of flavor, and a smidge strong. The tart was very yummy and well received by my family, but the apricot glaze would have added an extra dimension of flavor and appearance that I would want to have if I were making this for a special occasion or company. Did not purchase the apricot preserves as I wanted to make do with what I have on hand and not spend extra money. (Follow the baking instructions in the linked recipe.)Ĭhose this recipe because I have hazelnuts in the pantry, butter in the freezer, and more pears than I know what to do with in the cellar. The recipe doesn't state this explicitly, but the tart shell needs to be pre-baked. Thought it was great! Easy to make - it might be time consuming to do all in one day, but the several steps can easily be spread out over a couple of days, and completed at your convenience. I used the tart shell recipe referred to in this recipe, and the tart came out perfectly. I need to know should we bake the crust first for or would it be ok to do it at the same time? An update version of a great French classic that is often served for the Noel Revillon. Otherwise followed recipe and crust recipe exactly. Because it was Christmas, I scattered some pomegranate seeds around the pears, and used currant jam instead of apricot for the glaze.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |