![]() ![]() Spoon the pecans over top and garnish with the fried rosemary leaves. Stir the pecans into the remaining honey mixture. Bake again for 10 minutes, or until golden and caramelized. Remove the tart from the oven and drizzle 2 tablespoons of the honey mixture over top.Turn off the heat and whisk in the honey. Drop the heat to medium-low and continue to cook until the butter is lightly browned and the rosemary is crisp. Meanwhile, melt the butter over medium heat in a small saucepan. Bake the tart for 30 minutes on the middle rack of the oven.Sprinkle the anise seeds onto the border. ![]() Brush this egg wash onto the border of dough. ![]() Combine the egg yolk and cream in a small bowl. Fold the edges of dough over the pears and pinch the corners together.
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