![]() ![]() ![]() Select ripe pears that are firm but not rock-hard. I have also used Bosc pears and they held up fine as well. When using pears for desserts, it is best to use Anjou or Bartlett (a.k.a. This tart works well plain or topped with a vanilla bean or an artisan ice cream. It is such a comforting fall dessert and delicious when slightly warm. This tart is made with a wonderful shortcrust pastry (p âte sablée) tart shell, almond frangipane, and of course, using the right pears for baking. Bosc and Comice pears are in season in the fall through winter. Pears and fall are a match made in heaven! Pear season begins when Bartlett pears are harvested in late summer. One of my favorite pastries is the Almond Pear Tart. I have seen that with an 84% butterfat content. In a pinch, I substitute Amish Butter Roll. You can read the label to find out the butterfat content. I always use European butter (Plugra when I can find it) for all of my cooking and baking. What makes French pastries so delicious? The French know how to get the most out of each ingredient and the pastries are typically made with European Style Butter that has at least 82% butterfat. It is no wonder that when I was looking to learn baking/pastry, I immediately signed up for The French Pastry School’s L’Art de la Patisserie Certificate program. I am not sure if it is because I watched every episode of Julia Child and Martha Stewart growing up, but I definitely have an affinity to French Cuisine and French Pastries. ![]()
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