Tartelettes aux Poires - 12/07
Paris baker Jean-Luc Poujauran created this tart one afternoon using a new product he had picked up at Paris' organic market on the Left Bank called "confiture de lait", a sweet, creamy spread make from a reduction of milk and sugar. Unfortunately we can not find confiture de lait in the U.S. yet, so condensed milk and brow sugar is replacing it.
This tart goes also very well with a scoop of Vanilla ice cream.
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Prep work..
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Condensed milk and brown sugar are combined and heated in a small pan. |
I am adding the the pears into the milk mixture |
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Stirring the pears into the mixture trying not to bruise the fruits. |
Pâte sucrée is used for the dough. |
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I am now spooning the pear mixture into the tart shell. |
Freshly out of the oven.. |
