Pear Tart w/ Rum Butter Glaze FUSF
Pear Tart w/ Rum Butter Glaze FUSF

Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pear tart w/ rum butter glaze fusf. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Pear Tart w/ Rum Butter Glaze FUSF jimkmaus. Beat butter, sugar and cinnamon until crumbly. How to Serve Pear Frangipane Tart: Once baked, you'll want to allow the tart to cool almost completely before serving.

Pear Tart w/ Rum Butter Glaze FUSF is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Pear Tart w/ Rum Butter Glaze FUSF is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can cook pear tart w/ rum butter glaze fusf using 8 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Pear Tart w/ Rum Butter Glaze FUSF:
  1. Take 1 Tart Crust
  2. Make ready 1 Large ripe green Anjou pear (off the sale rack is great)
  3. Take 2 tbsp orange marmalade
  4. Make ready For Rum Butter glaze
  5. Make ready 1/4 cup sugar
  6. Make ready 1/4 cup water
  7. Prepare 2 oz dark rum
  8. Take 2 tbsp butter

An apricot glaze adds sheen and a touch of tartness to the finished dessert. I advise against using very sweet store-bought candied cherries, although the Fabbri ones from Italy are scrumptious. Spray slow cooker lightly with cooking spray. Remove air bubbles by sliding a metal spatula around where the pear butter touches the glass.

Instructions to make Pear Tart w/ Rum Butter Glaze FUSF:
  1. Take dough out of refrigerator, let stand for 1/2 hour.Heat oven 5to 325 degrees.
  2. Peal pear, cut into 4 sections. Core. Slice thin sections.
  3. For rum butter glaze, add 1/4 cup sugar, 1/4 cup water, 2 oz dark rum, 2 tbsp butter in medium saucepan over medium heat until sugar is dissolved and mixture starts foam.
  4. Place crust into tart pan (or pie pan if necessary)
  5. Heat marmalade in microwave for 10 seconds. Coat bottom with orange marmalade
  6. Layer pear slices into crust.
  7. Coat with rum butter glaze
  8. Bake in oven at 325 degrees for 30 minutes or until crust is brown.

Wipe jar rims clean, and seal with lids and rings. Also I did the the butter rum glaze with brown sugar and the exterior color is amazing. Brush the apples with the melted preserves. Place each half, cut side down, on a cutting board and cut crosswise into thin slices. Arrange sliced pear halves on frangipane around edge of tart, leaving space between each half.

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