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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Fluted tart pan — quiches, fruit tarts, savory tarts
Pure almond — frangipane, amaretti, cherry pie enhancement
French patisserie encyclopedia — 210 recipes with step-by-step photos
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Achievable elevated desserts — laminated doughs, cakes, custards
Italian almond liqueur — amaretto sour, tiramisu, baking, coffee
Fluted tart pan — quiches, fruit tarts, savory tarts
Pure almond — frangipane, amaretti, cherry pie enhancement
French patisserie encyclopedia — 210 recipes with step-by-step photos
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On a lightly floured surface, roll dough into a 10-in. circle. Transfer to a parchment-lined . In a large bowl, combine 3/4 cup sugar and flour; add pears and toss to coat. Spoon over the crust to within 2 in. of edges. Fold up edges of crust over filling, leaving center uncovered. Sprinkle with remaining sugar. Bake at 450° for 15 minutes or until crust is golden and filling is bubbly. Sprinkle with almonds; bake 5 minutes longer. Using the parchment, slide tart onto a wire rack to cool.