![]() If you don’t use the dough right away, you can store in the refrigerator for up to three days, or freeze it for up to two months. The dough should be fully chilled before getting used. Wrap using a plastic wrap and refrigerate for a minimum of one hour (or thirty minutes within the freezer). Flatten the ball along with your hands to create a thick disk. Move the dough clumps to a lightly floured surface, and shape them into a ball. In a larger bowl, stir along with the flour, sugar, and salt.Īdd the butter to the flour mixture, using a pastry cutter or a pair of knives, cut the butter into the flour mixture till the feel resembles coarse cornmeal, with butter fragments no larger than small peas.Īdd the egg and vanilla extract and blend with a fork simply till the dough pulls together nicely. If you can, keep all ingredients chilled in the refrigerator till ready to make this crust.Ĭut the butter into tiny cubes, and crack the whole egg into a small bowl. How to make Sweet Tart Crust For the Dough With home-baked, bakery level pear pie recipe sweet-tart (included in this recipe) crust, and seasonal pears on top of the creamy and delicious almond cream filling, this tart is a superb dessert to enjoy at tea time or after any meal. And that is Pear Almond Tart or in you like, Pear Frangipane Tart. ![]() With Thanksgiving quickly approaching, I’d love to share one of our favorite fall sweet recipes using seasonal fruits. It’s a perfect dessert for fall, especially for Thanksgiving! It may look fancy, but this homemade French Pear Almond Tart with Crust recipe or Pear Frangipane Tart is way easier to make than you think.
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