tart:
  • 2 1/3 cup AP flour
  • 1 teaspoon of baking powder
  • 1/2 cup butter
  • 1/2 cup of sugar
  • 1 pinch of salt
  • 1 whole egg + 1 yolk

shift flour baking powder and salt in medium size mixing bowl and set aside.  cream butter + sugar then gradually add yolk. dump all flour to butter.  press the dough to 9″ silicon tart base.

frangipane filling (almond base filling):

  • 2/3 cup silvered almonds
  • 1 egg + 3 tablespoon of heavy cream
  • 1/2 cup of sugar
  • 1 pinch of salt
  • 3 tablespoon of butter

ground almonds. then mix grounded almond with salt, sugar and butter.  beat egg + heavy cream and pour into almonds sugar.

Fre-bake tart shell at 400F oven for 15 minutes then. Let the tart shell cool down for 1 hour add add the filling and slides pear to finish baking at 380F for 30 minutes or until golden brown.

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