Sunday, March 31, 2013

French Pear Tart (II)

Baked a pear tart for Good Friday. This time, I've arranged the pears the proper way. To quote Dorrie Greenspan: 'Thinly slice each pear half crosswise. Lift each half on a spatula, press down on the pear to fan it slightly and place it over the almond cream, wide end toward the edge of the crust. The 6 halves will form spokes'. (Although, I think I've sliced them abit too finely). Recipe here.

Hope you had a great Easter weekend x

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