Pear Almond Tart

Preparation info

  • Yield:

    one

    10 in . tart
    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
10-in

Method

Procedure

  1. Spread the frangipane filling evenly in the tart shell.
  2. Drain the pears well. Cut them crosswise into thin slices, but keep the slices together in the shape of pear halves.
  3. 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.