Tartes fines poire et frangipane
Frangipane is a fragrant, moist filling made with ground nuts or nut paste such as almond paste.
1/4 cup vegan butter at room temperature
1/4 cup unrefined sugar
1/4 cup silk tofu
1/2 cup ground almonds
1/4 tsp almond extract
7 oz of puff pastry
1 tbsp unrefined sugar (optional)
For the frangipane, beat in a bowl the vegan butter and sugar with electric mixer until the mixture is pale and creamy. Add silk tofu, beating until mixture is well blended. Stir in almonds powder and almond extract.
Preheat oven to 200 ° C (400 ° F).
Line a baking sheet with parchment paper or aluminum. On a lightly floured work plan, roll out dough to 3 mm (1 / 8 inch) thick. Cut the dough into 4 circles or squares of 15 cm (6 in.) Prick dough several times with a fork. Set aside in freezer.
Wash the pears and slice them. Spread the frangipane evenly on each disk of dough.
Arrange the pears slices in a circle with a lap. Sprinkle fruit with sugar.
Bake 15-20 minutes or until pears are golden and the bottom of the dough cooked.
Serve warm. Garnish with chopped pistachios if desired.
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