| | |||
| 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.
