Friday, March 30, 2012

Dorie's Pear Tart, Take Two

European butter produced a wonderfully light, flaky, verge-of-burnt brown crust.

Changes from Dorie's recipe:
-in frangipane: ground toasted almonds instead of ground blanched almonds, almond extract instead of vanilla
-in crust: European butter (85% butterfat)
-in poaching syrup: 1/4 cup bourbon
-glaze: reduced bourbon/lemon/pear poaching syrup

No comments:

Post a Comment