Tuesday, February 14, 2006
Caramelised Pear and Frangipane Tart
This is an adaptation of the Pinenut and Almond Tartlet.
For this tart I've just replaced the pinenuts with layers of finely sliced Pear - then sprinkled them with demerera sugar.
After the tart is cooked, I then sprinkle the surface with icing sugar and use a blow torch to caramelise the crust.
This is really nice served warm with a dollop of double cream.