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Pear and Almond Tart
- 4 cups water
- 1 1/4 cups sugar
- 1 1/2 tablespoons fresh lemon juice
- 3 medium-size firm but ripe Bosc pears, peeled (each about 7 ounces)
- 1/2 cup powdered sugar
- 1/4 cup blanched slivered almonds
- 1/4 teaspoon salt
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
- 1 large egg yolk
- 1 1/4 cups all purpose flour
- 2/3 cup blanched slivered almonds
- 1 tablespoon all purpose flour
- 7 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1 large egg
- Powdered sugar (optional)
Directions:View on Bon Appetit
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