Pear-And-Apricot Tart
| Yield: | 14 Servings |
| Categories: | Pies, Desserts |
| FOR THE ALMOND PASTRY | ||
| 3 | c | Unbleached all-purpose flour |
| 18 | tb | Unsalted butter; chilled cut into small pieces |
| 2 | Eggs | |
| 1 | tb | Milk |
| 2 | ts | Vanilla extract |
| 4 | tb | Sugar |
| 1 | ts | Salt |
| 1/2 | c | Finely chopped almonds |
| Flour | ||
| FOR THE FILLING | ||
| 3 | 7-oz tubes almond paste | |
| 2 | Eggs | |
| 2 | tb | Amaretto liquor |
| 14 | Canned pear halves, in juice OR in extra light syrup drained or blotted dry | |
| 14 | Canned apricot halves in extra-light syrup or juice, drained and blotted dry | |
| 1/2 | c | Apple jelly |
| 8 | oz | Low-fat vanilla yogurt |
| 4 | oz | Sour cream |
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