Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 1/2 c. butter
- 1 c. superfine sugar sifted
- 2 x Large eggs
- 1/4 c. flour sifted
- 1 1/4 c. grnd almonds
- 2 Tbsp. Kirsch
- 4 lrg hard pears halved, peeled, cored, bottom and top removed, stored in lemon water to prevent discoloration
- 5 Tbsp. apricot jam
- 2 tsp lemon juice
- 5/8 c. cool water
- 2 c. pastry flour sifted
- 1/2 c. butter cut small cubes, and chilled
- 2 Tbsp. superfine sugar sifted
- 1 x egg beaten
Direcciones
- For Pastry: Place flour in medium bowl. Cut in butter and fold in sugar, till mix resembles fine bread crumbs. Fold in egg, till pastry is just combined but still crumbly. Refrigeratetill ready to use.
- Roll out pastry to fit greased and floured 8-inch flan ring. Store in refrigerator to keep cold. Cream together butter and sugar till light. Gradually beat in Large eggs, then flour. Mix in almonds and Kirsch, till well incorporated.
- Preheat oven to 350 degrees. Remove pears from soaking liquid, and set aside. Brush base of pastry with 1 Tbsp. apricot jam. Pour frangipane proportionately into flan ring. Arrange pears in a circle on top of the filling. Bake for 30 min.
- Meanwhile, in a small saucepan, slowly heat together remaining jam, lemon juice, and water. Bring to a boil and reduce till thickened. Brush on warm tart. Serve once cooled.
- This recipe yields 6 servings.
- Comments: A Specialty of Le Galant Verre in Paris, France.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 324g | |
| Recipe makes 6 servings | |
| Calories 747 | |
| Calories from Fat 329 | 44% |
| Total Fat 37.62g | 47% |
| Saturated Fat 20.56g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 260mg | 11% |
| Potassium 327mg | 9% |
| Total Carbs 93.23g | 25% |
| Dietary Fiber 6.7g | 22% |
| Sugars 44.48g | 30% |
| Protein 10.43g | 17% |
