![]() ![]() Spread frangipane mixture into tart shell. Continue to pulse and stream in almond milk, vanilla extract, and almond extract to form a thick batter. In a food processor pulse together margarine, sugar, ground almonds, cornstarch, ground cinnamon, and salt until crumbly. One Shortbread Shell or Almond Crust pressed into a 10 inch tart pan and parbaked for 15 minutes at 350 FĦ tablespoons cold non-hydrogenated vegan margarine, cut into piecesġ 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine mealĤ pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds Rubbing peeled pears with a little lemon juice will halt the process and allow you to slice and layer them at your own pace. Pears will brown very rapidly once peeled. It should be liquid enough to brush on top of the pie. Or melt in a microwave for a minute or two (depending on the strength of your machine), stirring every 30 seconds. To melt the jam, gently heat in a small pot for about 5 minutes, stirring often. The top is brushed with a bit of melted apricot jam for even more flavor and shimmer. OK, now on to the recipe! It’s the perfect addition to your autumn table.ĭelicate and ever so fancy, there’s so much to love about this classic tart stuffed with a fragrant baked almond custard filling and tender pears. Here’s a pic of the entire bookflap: front, back and inside. We’re so very excited to give you a few previews and get you ready to tie on that apron, turn up your oven and sink your teeth into some luscious pie. ![]() Our newest baking book Vegan Pie In The Sky will be out next month, just in time for pie season! You can preorder on Amazon now. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |