My Recipe Box

Fine Cooking's Free-Form Pear Tart with Almond and Cinnamon

  • Beautiful Bosc Pears
  • Almond paste and sour cream
  • Sliced pears on top
  • A sprinkling of cinnamon-sugar

By Denise Jones, member

September 28th, 2009

The Daring Kitchen, Daring Bakers' Challenge of the month was Vols-au-Vent.  With the leftover dough, I made these Free-Form Pear Tarts from Fine Cooking #84, by Gale Gand.  I loved the almond paste and sour cream underneath the sliced pears.  I also added a few dried cherries, soaked in cherry liqueur. Happy Autumn!

Denise @ There's a Newf in My Soup!

Recipe Used: Free-Form Pear Tart with Almond and Cinnamon

posted in: Gallery, dessert, pastry, pears, almond, tart
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