One of my favourite pastries from my local patisserie is the Pear and Almond Tart.
When I was researching for this recipe, I didn't realise that it was such a Frenchy dessert. I guess its a good thing that I attempted to cook this before heading off in June.
The results are:
For tarts, I usually use a shortcrust pastry. But this recipe used pate sablon. Taste beautiful, but I knew it would be really crumbly.
The recipe used a processor to make the pastry and also the frangipan cream. My hands and fingers had to be the processor instead, so not sure whether that makes a difference to the texture of it.
But, it turned out well, nice, soft and buttery. Recipe didn't say to rest it, and to line the pan straight away. Also, not sure whether this made a difference either .
And , due to my poor planning , I accidentally put the 2 largest pieces of the pears together, so then the whole symmetry of the arrangement went out of wack. Hence, there are some sections where there's no pear. Lesson learnt for next time
At least it tasted great! =)
xoxo
Mich
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