![]() Now, in fairness, arranging those pear slices was a little trickier than I first thought. The filling is just a case of mixing everything until smooth, and the only “tricky bit” is arranging the pear slices on top. You really only need some decent sweet shortcrust pastry (use my recipe, use your own, or even just cheat and buy it – I get that some people have lives and need to do other things alongside impressing friends). ![]() This tart looks fairly complex, but it actually a complete doddle to make. And the great thing is that it looks fancy but – shhhhhhhh – it’s really rather easy! It is one of those classic combinations of sweet, fragrant almond frangipane with pears, the lot glazed in apricot jam and looking oh-so-tempting as an after dinner treat. All in all, a complete pear affair, but I think this little tart has really topped it all. I’ve made pear paste for cheese, and thrown them in salads with blue cheese and walnuts. I’ve made pear jam, I’ve made pear crumble, I’ve made pear liqueur (again) and I used pears in a four-tiered birthday cake. I mentioned a few days ago that I’ve been really into pears this year. All in all, I’m pretty thrilled about that! Table Mountain, Kirstenbosch Botanical Gardens, wine, beaches…what a perfect November!Īnyway, before that, a little autumnal treat from this side of the globe. Or put another way, I’ll be spending a couple of weeks in South Africa enjoying late spring in a particularly attractive part of the world. The frangipane will be slightly puffed and golden browned.Today is something of a fond farewell to autumn, for I’m off on holiday today, and when I get back, we should be in the early days of winter. Bake in a preheated 375☏ oven for approximately 50 minutes or until the frangipane is baked through and no longer raw in the center.Arrange the sliced apricots over top and sprinkle with sugar *optional.Spread ½ cup apricot jam into the bottom then pipe the frangipane over top (*It's easier to use a pastry bag rather than try to spread it with a spatula because it will have a tendency to mix into the jam rather than keep clear separated layers).Roll the chilled shortbread dough to fit into a 9" tart shell with a removable bottom. ![]() Add the vanilla extract and then flour last.Add some of the egg replacer mixture to help it smooth out then add the rest.Break up the almond paste into the work bowl of your mixer and mix it on low speed to smooth out.Meanwhile prepare the frangipane combining the enerG egg replacer with the warm water and whisk smooth.Wrap dough in plastic wrap and refrigerate for at least 1 hour.Add the vanilla extract and continue mixing until it comes together to a soft pliable dough.Add the softened vegan butter and mix until it comes together to a crumbly dough.First prepare the crust by combining the flour, cocoa powder, baking soda and confectioner's sugar together in a large mixing bowl.So if you use something else add ¼ teaspoon baking powder to the recipeĬLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS TART!įor more elegant but easy desserts click the links below! If you do not have this you can use another egg replacer of your choice, but the EnerG has leavening already inside In the original recipe written below you will notice I used EnerG Egg Replacer The great thing about it being vegan is you can taste the raw almond cream to see where you stand before baking! This is one dessert where you can adjust the sweetness to your liking also based on the fruits and jams you are using. ![]() You may want to add ¼ cup of confectioners sugar sugar to the creamed almond paste If you are used to super sweet desserts ~which most of here in the USA are! This tart really highlights the decadent almond paste and the apricots just shine! The chocolate crust is a perfect trio with the almond and apricot! What a nice change from the overly sweet desserts and cakes piled with buttercream With just two simple recipes you will be on your way to a show stopping dessert Almond paste is very sweet on it’s own, so I didn’t add any additional sugar to the filling Today I decided to switch things up and make the crust chocolate With my awesome recipe for Chocolate Shortbread Cookie doughĪnd since the apricots were calling my name in the supermarket last night, I just had to buy them! ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |