![]() Using a serrated knife, cut tart in half, then cut each half into 4 slices. Step 4 At serving time, top with almonds and sprinkle with confectioners’ sugar. Ingredients 18 ounces frozen all-butter puff pastry, thawed in the refrigerator All-purpose flour, for dusting 5 to 6 Bosc pears, peeled, halved, and cored 1 tablespoon fresh lemon juice 1 large egg cup apricot jam 1 teaspoon Cognac Directions Preheat oven to 425 degrees, with rack in the lower third.Arrange pear halves on marzipan mixture, spreading slices slightly. frozen puff pastry sheets, thawed 2 firm medium-size red Anjou pears, cored and thinly sliced lengthwise (about 3. Keeping pear shape intact, thinly slice each half crosswise into about 8 pieces. (Also: should have added a sprinkle of cinnamon. Cut each Puff Pastry Sheets into 4 squares and place them the trays. ![]() That crunch of coarse sugar on the soft, sweet pears is utterly divine. Photo 1: Wash the Pears, cut them in half, core them then slice into very thin strips. This complements the buttery puff pastry and the nutty almond. Grab the fresh pears, slice ’em thin, mix with a little coarse sugar. Cut pastry sheet in half so you have two large rectangles and place on a baking tray.
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