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Pear Tart With Frangipane

Pear Tart With Frangipane is a desserts recipe made with Sugar, Freshly Squeezed Lemon Juice, Milk, Flour, and Butter In Bits. Scale it up or down for the number of people at the table.

सामग्री

• 1 1/2 cup
• 2 tbsp
• 2 cup
• 3/4 cup
• 1 cup
• 6 tbsp

विधि (झलक)

1. 1

   IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the Boil, reduce to a simmer and cook, stirring, until the sugar is dissolved

2. 2

   Stem end.

3. 3

   Poach the pear halves in the sugar syrup until tender.

4. 4

   Drain on a Rack.

5. 5

   Preheat oven to 350F.

6. 6

   On a baking sheet, toast the almonds to golden

7. 7

   Brown, cool and pulverize in a food processor.

8. 8

   Heat the milk with the Remaining 2-inch piece of vanilla bean.

9. 9

   Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour.

10. 10

    When the Flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5

11. 11

    Minutes, or until nicely thickened.

12. 12

    Pour pastry cream into a bowl and stir In the 6 tablespoons of butter.

13. 13

    Add the almond powder, macaroons, and 1/2

14. 14

    Cup kirsch. Allow to cool to room temperature, stirring occasionally; cover With plastic wrap and refrigerate to chill. Heat the apricot jam, then rub

15. 15

    Through a fine sieve and add the 1/4 cup kirsch.

16. 16

    Heat again and stir Constantly until clear.

17. 17

    Spread a thin layer of apricot glaze on bottom of Cream) and smooth it out.

18. 18

    Set the pear round in the center and arrange

19. 19

    Around it the pear halves, stem end facing center.

20. 20

    Press pears gently into The frangipane.

21. 21

    Brush the apricot glaze over the pears; mix the pistachios