Another recipe from my new cookbook (French Cuisine by Carole Clements and Elizabeth Wolf-Cohen). I love this recipe book. Last night I made for the first time a tarte aux poires frangipane (pear and almond cream tart)—and it was a big hit with Captain O—he’s not a dessert person, but he absolutely loved this one.
Before the tart goes into the oven: in a food processor fitted with a metal blade mix almond and sugar until grounded finely, then add butter, and then an egg, egg white, and almond extract. Pour the mixture in a pie pan lined with pastry. Peal, core and slice 3 pears and then arrange them on top.
The tart is ready after 50-55mins or after it has browned at 375 degrees F.
Brush the tart with glaze. The recipe called for brandy or water and jam heated in a small pan. I used a tablespoon of water and a couple tablespoons of apricot jam.
March 24th, 2006 at 9:30 am
Wow! That looks sooooo good.
March 24th, 2006 at 10:37 am
I’m so excited to see your food pics back! This recipe looks delicious.
March 24th, 2006 at 3:33 pm
You may be a goumet cook already! It looks delich.
March 25th, 2006 at 5:59 am
French cuisine is simply yet complex. The final result looks almost too pretty to eat! Enjoy your French kitchen next month and please post more food pictures!
ps Are you on Flickr yet with these pictures??
March 26th, 2006 at 10:53 am
I am moving, too. I sent you an email. Typepad is great but I pay a monthly fee. And I am hesistant to pay more money to Flickr as well.
Your gallery pages look great!