ISO: Book recommendations

[oli]

Wendy:
Thanks, thats just the kind of info. I can appreciate. A little tweeking here and there to improve upon the taste. I will have to make two tarts, each with your suggestion to see which I like better.

[oli]

One more question, in regards to your statement "then when finished I brush it with apricot preserves ( instead of her poaching liquid )" are you saying you don't poach the pears , you just brush on the apricot preserves?
Thanks

[W.DeBord]

No, I poach the pears ahead of time. But as I recall she tells you to reduce the poaching liquid into a thickened syrup to brush on the finished tart for appearances. That takes too long (and you usually have many other things to attend to) and apricot preserves are so handy.

The pears in the frangipane tart don't look beautiful once baked and at room temp. so you have to "dress-up" your dessert for eye appeal. You can do that a couple ways. You could sprinkle the tart with almonds and xxxsugar before baking for a more rustic appearance or the "glaze" for a more traditional look.

[oli]

Thanks again Wendy. I will try both of your versions to see which I like better. Sorry for the question on whether or not to use the poaching liquid to brush on the pears, but I was looking for where you saw that but she says:"The warm-from-the-oven pears are brushed with a melted apricot-rum glaze and served at room temperature." and thats where I got confused.