Rolled between sheets of parchment or plastic wrap, it doesn’t get the flour all over the place and is very forgiving – if it cracks or splits just pinch back together. The crust comes together in minutes with the help of the food processor and it is a breeze to work with. I happened to have some Bosc pears on hand which turned out to be the perfect pear for this tart – they have a dense, fragrant, honey-sweet flesh with a smooth texture and they hold their shape very well when baked.
It stays way fresher than the stuff that comes in tubes and is a staple in my gluten-free pantry as it provides good structure to baked goods, often without having to add any additional flour. The Solo almond paste already has almost everything needed to make a great tasting tart base and I always keep a few cans in the pantry for dessert emergencies. This easy version has all the amazing taste with just a fraction of the effort! So I decided to try a short cut and let me tell you – I will never go back to the old way again. I had a bowl of lovely Bosc pears on the counter and a can of Solo Almond Paste in the pantry and thought, “Pear Almond Tart!” I have made delicious Pear Almond Tarts in the past that require poaching pears, grinding almonds and pretty much lots of time and effort. On top of a crazy schedule I decided at the last minute to throw a good-bye party for my dear friend Jude who is returning to her homeland, Australia.
If you are in need of something to end a meal with a lot of “WOW” factor but don’t have hours to spend in the kitchen, this is the dessert for you. Sometimes we need a fancy- schmancy dessert but just don’t have a lot of time.
0 kommentar(er)
