ntil blended. Grease 9-inch tart pan with removable bottom. Press
1/2 -inch round tart pan with removable bottom. Pierce
ntil required.
For the frangipane, beat the butter and powdered
Add egg yolk; mix until frangipane is well combined.
Place
Preheat oven to 375\u00b0F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste, egg, sugar, butter, flour, and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until the tart is golden brown and cooked through. If using a convection oven, bake at 350\u00b0F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar.
30 to 40 minutes. Transfer tart onto a wire rack and
tick foil.
Stir the pear mixture, then, using a slotted
inger, cream, ground almonds and pear brandy or nectar.
Pour
10 1/2-inch tart pan with removable bottom (or
his batter.
Cut each pear half once again in half
br>Grease a 9-inch tart pan with a removable bottom
nfold it.
Make the frangipane: Beat the almond paste, butter
9-inch tart mold or rectangle tart mold with the dough
ur before using to line tart casing.
Once you
border. Top each tart with 3 pear halves, cut-side down
0-or 11-inch round tart pan with a removable fluted
dvance.
To make the frangipane, cream together the butter and
ides of an ungreased 10\" tart pan with a removable bottom
t to line a 25cm tart tin.
Prick the base
and line an 11-inch tart mold with the slivers. Push