Pear tart with frangipani cream 19 April 2005, 03:13


Dessert for a dinner party, April 9, 2005

Recipe source: from the Fruit For All Seasons cookbook with a basic crust adapted from the Joy of Cooking. A very involved recipe.

I loved up those blueberry frangipani tarts from Capers in Vancouver and devoured marzipan and anything stuffed with almond paste in the Netherlands. And I slaver for the tartes tatins of Lyon (where my predilection for pear tart also developed).

But my salt/sweet taste receptors were malfunctioning. Results were good but didn’t bowl me over. Next time I’ll add less salt to the pastry or maybe experiment with Viennese pastry. Or use canned pears!

I have had good (beginner’s) luck with all-butter pastry in the past.


Baker at work

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