![]() ![]() ![]() I poached the pears (see below) to ensure they would tender before adding them to my cake, but if you used other smaller, softer fruit, you can ignore this step. Since it is fall and I always seem to have pears on hand I used pears in my version of this recipe, but you really could use just about any fresh stone fruit you prefer. There is no “crust” in this tart as the batter creates it’s own and the filling is light, deliciously almond flavored and best of all for me anyways, not too sweet. Which is why I LOVE desserts like this one! I have been searching for a fruit tart recipe that included a frangipane (fancy name for almond) filling for a while and in fact clipped a few that looked interesting but most were multi-stepped concoctions that would require me to actually focus on that one recipe for longer than I prefer. You can ignore a soup simmering away or sauce on the stove and even forget about bread proofing in the sunlight (for a while anyway) but forget you have a tart base that is in the oven for a few minutes more than it needs to bake and you have a disaster on your hands. Also, I guess I also should admit that when I am in the kitchen I almost always have two, three, even four things on the go at the same time, which works okay unless one of those things is a fussy dessert recipe that takes all of my attention. ![]() It isn’t that I CAN’T make some great multilayered dessert extravaganza, but I just do not have the patience to measure everything to the exact gram, and fiddle with ganache frostings, cream fillings and the such. I probably have mentioned a few times already that I do not “do” fancy desserts and therefore do not consider myself a “baker”. ![]()
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