... the end of any great meal out- high praise indeed. Frangipane Pear Tart Pate Sucree (Sweet tart crust) 1-1/2 cups all purpose flour 1/ ... . Form into a disk and chill for at least an hour before proceeding. Pear Almond Frangipane Filling three large pears cored ... pears in a spoke type arrangement trying to keep the shape of the pear half with the slim end towards the center and the bottoms ...

A few weeks ago I went to a street party in Borum Hill, Brooklyn, with a whole roasted pig, delicious cheeses and desserts. At the cake table I found a fantastic apple tart, made by David Becker @ Friend of the Farmer. David’s cake had almost no flour and was very moist and fruity. It also seemed to be really easy to make. His cake reminded me of a fantastic fruit cake I made this summer, ...

... dough aka pâte brisée) is still a delicious and perfect tart crust… I used the little bit of all-butter dough I had left ... tartlet pans I bought before last Thanksgiving). Apple (or pear) tart I love apple and pear tarts for their simplicity. 2 medium apples ( ... And dot with butter. If you are making the free-form rustic tart, fold over the edges. Bake for about 30 minutes or until ...

... going bad anyways). Making this is very easy. What you need: - About 2lbs. of pickle pear - 2 bags of rock sugar - Magnum bottle ... six months, take the fruits out (I bet these will make a killer pear tart or cake). You can drink at this point, but I heard ... quot;shibui"-ness: not edible, too bitter, too tart, but not quite these words). You'll know when you encounter a shibui persimmon. ...

... a bomb. As in, bad. As in, not good. Day 5: Pear-Cranberry Pie with Gingerbread Crust This was probably my most "outlandish& ... a success. Just bit off a little more than I could chew. Pun intended. Pear-Cranberry Pie with Gingerbread Crust Gingerbread ... crumbly. Turn the mixture out into a 10-inch tart pan with a fluted removable rim and press it ...

... . Still, tonight I began to process the fruit for brewing. I knew that I could not boil the fruit because the pectin could set up and I would have a tart jelly, so I instead purchased a blender and began to puree my way through the bag. Soon I had about 1 gallon of prickly pear "gloop". I stuck it in the refrigerator for about 2 ...