Wednesday, July 31, 2013

Tarte Meringuée Aux Poire Caramélisée !



This Tart was my another practice to make the sweet pastry dough or pâte sucrée in French and I was very happy with it- crisp almond crust! The most important making a great dough and using this method is the butter cold and not over mix which cause the dough is too elastic! 

The tart actually garnish with caramelized the pear with butter and raisin then favoring with the fruit brandy. For decorating, using the almond  meringue and sprinkle the slice almond then bake at 170 degree then lower a bit after with rotate the baking sheet to release the moisture of the oven after about half away cook.

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