Harlequin Pear Tart by Chef Christine Dahl
Here is another terrific fall dessert creation from pastry chef Christine Dahl, Christine Dahl Pastries.
This is her version of the French classic Poire Bourdaloue. Chef Christine's version features pears poached in pinot noir and chardonnay. The pears are set into a pate sucrée tart shell filled with fragipane cream, a sort of almond pastry cream. The tart is then baked until golden and the fragipane is set. A light glaze from the poaching syrup is then brushed over the pear. Marry this with a late harvest wine for an ethereal experience.
Tastefully yours®,
Chef Michael Hutchings
