Wayne Gisslen

Pear Almond Tart: Frangipane Tart

Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Cooked or canned peaches, apples, apricots, plums, or cherries may be used instead of pears. For small fruits such as apricots, plums, and cherries, reduce the quantity of frangipane and use enough fruit to cover the top completely.

Method

Omit the fruit. Spread the bottom of the tart shell with a thin layer of apricot jam. Fill with frangipane filling. Bake and cool. Instead of glazing, dust lightly with