Timberline tart
|
|
|||
| Ingredients | Lbs. | Ozs. | Method |
|
|
|||
| Filling | |||
| Almond paste |
1
|
14
|
Cream the almond paste by gradually |
| Eggs |
2
|
10
|
adding eggs, butter and sugar. |
| Butter, softened |
2
|
5.5
|
|
| Sugar |
1
|
7
|
|
| Vanilla extract |
1.5
|
Add. | |
| Hazelnuts, ground, toasted |
2
|
13
|
Add. |
|
|
|||
| Total appr. wt. |
11
|
3
|
|
| Shell | |||
| Tart shells, 10 | Spread melted chocolate over prepared | ||
| Chocolate, melted |
2
|
10.5
|
tart shells. Let harden. Smooth filling in |
| the tart shells. | |||
| Anjou pears, poached, sliced |
10
|
Arrange pears on top of filling. | |
| Sugar |
2
|
3
|
Sprinkle onto pears. |
| Topping | |||
| Apricot preserves |
2
|
8
|
|
|
|
|||
Instructions: Bake the tarts
at 350°F for 40 minutes. While the tarts are still hot,
glaze them with apricot preserves. Allow the tarts to cool.
Yield: 10 tarts with 8 servings each.
Want to use this article? Click here for options!
© 2009 Penton Media Inc.
Acceptable Use Policy blog comments powered by Disqus
Bakery-Net Viewpoints: |
|
 |
Heather Henstock: |
| Read More Editor's Notes | |
Product Information
Visit our online resource to find products and services offered by advertisers featured in Modern Baking magazine.
advertisement
Modern Baking Buyer's Guide
Indentify new equipment, ingredients and supplies for your retail, in-store, foodservice or specialty wholesale bakery while keeping up with the latest contact information, product lines and services for your business.
The Bakery-Net e-Newsletter | |
|
|
Baking Industry News Decorating Ideas Bakery Equipment News Healthful Baking News Formulas & Techniques |
| Each of the five Bakery-Net e-Newsletters brings the best of Modern Baking and Baking Management magazines. View the archives | |
