Pour the alcohol into the pan and carefully ignite with a match or click lighter. Remove the pan from the heat source before adding the alcohol. Use extreme caution when igniting alcohol. Drizzle the sauce on top and bake for 30 minutes.Ĭool in the tartlet pans for about 5 minutes, and then push the tartlets out of the pan and cool on a cooling rack for up to 1 hour. Layer the pears into the pans in a circular motion. ![]() Cut 4 circles, using the tarlet pan, that are slightly larger than the pan.įor assembly: Mold the dough/paste circles into the tartlet pans, pinching the sides into the ridges. Place each almond paste circles on top of a dough circle. Set aside and do the same for the almond paste. Roll out each piece on a floured surface to a circle, about 9-inch wide, 1/8-inch thick. Transfer the dough to the floured work surface and knead, and then wrap in plastic and refrigerate for 30 minutes.Ĭut the dough into 4 equal parts. ![]() Add the egg and pulse until the dough forms into a ball. Combine the almond meal, flour, butter and sugar in a food processor and pulse until the butter is well incorporated. ![]() Set aside to cool slightly.įor the crust: Preheat the oven to 350 degrees F. Add the pear liqueur and torch with a lighter, or if using a gas stove, slightly dip the pan away from you towards the flame and flambe the pears, shaking the flame around. Move the pears in the sweet butter sauce and cook until caramelized, tossing them around once halfway through, 10 to 12 minutes. Lay the pears around the pan and sprinkle the sugar and cinnamon on top. For the pear filling: Heat the butter in a pan over medium-high heat.
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