Timberline tart
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| 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
|
|
|
|
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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.
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© 2008 Penton Media Inc.
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