o 375\u00b0F.
FOR TART DOUGH:
Combine butter + 1
Preheat the oven to 400 degrees F (200 degrees C).
Unroll the puff pastry sheet and line a tart pan with it. Cut off any overhanging pastry. Prick pastry several times with a fork.
Stir together creme fraiche, egg, and sugar in a bowl until smooth. Fold in nut mix.
Arrange pear slices on puff pastry and cover with creme fraiche mixture.
Bake tart in the preheated oven until the filling is lightly colored and pastry has puffed up and browned, about 25 minutes.
nch square tart pan with removable sides.
Place a pear half
trim edge. With fork, prick tart shell in many places to
Make pear mixture: In a saucepan, combine
0 to 23 cm) tart pan (instructions for how to
o 425 degrees.
Line tart shell with parchment and bake
Mix biscuits crumbs with butter until well moistened. Spread mixtue onto bottom and sides of a 9-inch tart pan or pie dish. Refrigerate 10 minutes.
Spread jam over chilled crust. Arrange pear halves over jM layer to cover surface completely.
Whisk together Eagle brand, egg, whipping cream, vanilla and cinnamon; pour over pears.
Place tart pan on baking sheet. Bake in preheated 375F oven for 50 minutes or until top is golden and just feels set. Cool in pan. Garnish as desired.
o 375\u00b0F
Toss pear slices, 1 teaspoon all-purpose
ottom of 8\" or 9\" tart pan with removable bottom. Prick
nto an 11 inch round tart pan (use the one with
elt butter. Thinly slice a pear that you've cored. Take
ugar, and cinnamon. Arrange the pear, and apple slices on top
Grease and flour a glass pie pan.
Beat all ingredients together, except pears and nutmeg.
Pour batter into pie pan.
Press pear slices on top of batter, in a spiral design.
Sprinkle lightly with nutmeg.
Bake in 350 degree oven, 25-35 minutes, until center is set and tart is lightly browned.
Don't overcook.
Serve warm or cold.
10 1/2-inch tart pan with removable bottom (or
pie crust
Process in food processor; add egg yolk last.
pat into pie shell was oily
Cream sugar and butter; add eggs.( i just used processor it was already dirty ).
Add golden syrup with cream or 1/2 and 1/2 and almond extract.
Drain pears; place in bottom of pie pan.
pour egg mixture over pears.
Top with almond flakes.
Bake at 325 degrees Fahrenheit for 60 minutes until set. now mine overran the pan so put something under.
rown and caramelize.
Add pear slices and cook slowly over
hipped topping mixture, fanning each pear slightly.
Place mint leaf
p side of 9-inch tart pan with removable bottom. Trim
In a small saucepan, warm the Poire William and the brandy very gently over low heat.
Transfer to two large warmed balloon glasses.
Dissolve sugar in the hot coffee and pour into the liqueurs, stirring to combine.
Float the cream over the top of each toddy; garnish with a slice of fresh pear.
Do not stir - just sip and savor!