Bo Friberg

Rectangular Tarts

Preparation info
  • Yield:

    16

    servings
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

  1. Use 8 pears, 1½ recipes poaching liquid, half as much almond paste—pastry cream mixture, and 2 pounds (910 g) puff pastry. Poach the pears as di