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Pear Almond Tart
Preparation info
- Yield:
one
10 in . tart - Difficulty
Medium
Appears in
Published 2008
Ingredients
| Ingredients | U.S. | Metric |
Method
Procedure
- Spread the frangipane filling evenly in the tart shell.
- Drain the pears well. Cut them crosswise into thin slices, but keep the slices together in the shape of pear halves.
- Arrange the sliced pear halves on top of the frangipane like spokes of a wheel. Do not cover all the filling with the pears. Push them gently into the cream.
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