STAINED GLASS CANDY COOKIES

As Christmas is approaching, I'm having a mood for baking some cookies and decorating my house. Nothing feel much better than Christmas time.....as we starting to buy gifts for our loves one and to the anyone that need our help on this special day.

This cookies is so pretty and is an idea from my very special friend from Singapore. She's very creative in a way and her recipe as an added almond flour and mixed without any baking powder. The cookies comes out very pretty and very tasty too. So here's the recipe I would like to share;



INGREDIENTS :

150 g unsalted butter, at room temperature
130 g powdered sugar
290 g cake flour
30 g almond flour
60 g eggs
2 g fine salt
14 hard candies, such as Jolly Rancher or Life Savers


METHODS :

1. Sift the cake flour and almond flour. Set aside.

2. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half; wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.

3. Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Crush into small pieces using a rolling pin; do not pulverize.

4. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8-inch thick. Refrigerate until slightly firm, about 15 minutes. Cut into shapes using 2 to 4 inch cookie cutters and transfer to the prepared baking sheets. Cut out shapes from the centers of the cookies using smaller cutters; fill the cut-out areas about two-third full with crush candy. Refrigerate until firm, about 30 minutes.
NOTES: Gather the dough scraps and refrigerate until firm; re-roll once to cut out more cookies.

5. Position the racks in the upper and lower thirds of the oven and preheat to 350 degree Fahrenheit. Bake the cookies, until the candy melts and the cookies are just golden, about 12-15 minutes. Let cool 5 minutes on the baking sheets, then slowly peel off the cookies from the parchment paper, then transfer to racks to cool completely before storing.

SCARY HALLOWEEN LEMON CUPCAKES

Is the time of the scary month again. October 31st is the day we'll celebrate Halloween Day in scary or cute costumes and fun foods with drinks.  This celebration not only involved the kids but also adults....so...Happy Halloween !!!

This year I'm making this lemon cupcakes which is so yummy, moist and fluffy at the same time. Just love this recipe that I had created. Anyway....I decorated these cupcakes with rolled fondant ( I used a good quality fondant ) and created some scary eye balls, scary pumpkins and witches hats. You can make anything you like, as long it is scary enough to treat or trick the kids....ENJOY !!!

INGREDIENTS :

3 large eggs, at room temperature
150 g fine granulated sugar/caster sugar
1 tsp pure vanilla extract
100 g unsalted butter, at room temperature
100 ml milk, at room temperature
210 g self-raising flour
1/4 tsp fine salt
2 lemon, zested
1 lemon, juiced







METHODS :

1. Preheat the oven to 350 degree Fahrenheit. Place the cupcake liners in the 12 muffin cup tin.

2. In a mixing bowl with paddle attachment, beat the butter until creamy for about 5 minutes. Then gradually add the sugar and beat until pale and fluffy for about 15 minutes. Add the eggs, one at a time until incorporated and then add the vanilla extract and the lemon zest.

3. Add the flour in 3 batches and the milk and lemon juice in 2 batches. Always start with dry ingredients then the wet ingredients. Always end with wet ingredients. Mix until well incorporated.
Example : Add the flour, then the milk and lemon juice. Then again flour then the milk and lemon juice. And  lastly the flour.

4. Using a ice-cream scoop, scoop the mixture to the lined muffin tins until at 2/3 full.

5. Bake in the water bath for about 30 minutes or until a skewer inserted into the middle of the cupcake comes out clean.

6. Leave cupcakes in the cupcake muffin tins for 3 minutes before taking out and let it cool completely on a wire rack.

7. Decorate the cupcakes with rolled fondant or any of your favorite frosting.

 

LEMON ORANGE CHEESE CHIFFON CAKE

I have some leftover cream cheese, lemons and oranges in my fridge and decided to make a chiffon cake for breakfast tomorrow morning.

The chiffon turns out to be soft and fluffy with the tangy taste of the lemon and orange. It sure good with tea or coffee......yummy!!!!

INGREDIENTS :

(A)

1/2 cup freshly squeezed lemon and orange juice

4 oz cream cheese ( I used fat free cream cheese )

3 tbsp unsalted butter

(B)

6 large egg yolks

1 cup cake flour

1/2 tsp baking powder

1/2 tsp fine salt

1 orange, zested

1 lemon, zested

(C)

6 large egg whites

1 cup fine granulated sugar

1/2 tsp cream of tartar

METHODS :

1. Combine ingredients (A) in a double-boiler and cook stirring occasionally until thicken. Set aside to cool completely.

2. Preheat oven to 325 degree F.

3. Sieved the cake flour, baking powder and salt in a mixing bowl and stir well. Then in a food processor, add in the cooled cheese mixture, egg yolks and flour mixture. Blend it until the mixture is smooth. Pour into a mixing bowl and set aside.

4. In another mixing bowl with a whisk attachment, in high speed whisked the egg whites until foamy. Then add in the sugar and cream of tartar in high speed until stiff peak.

5. Fold the egg white mixture to the cake batter in 3 additions. Pour the cake batter into an ungreased tube pan and bake for 55 to 60 minutes.

6. Invert the tube pan immediately on a wire rack to cool completely. Using a sharp knife, carefully go around and under the cake for easy removing the tube pan. Cut the cake into desired sizes and served.

ORANGE CRANBERRY CAKE TOPPED WITH SLICED ALMONDS

After a month not posting any recipes, I think all my friends must be curious what am I doing. Anyway...I'm back with lots of recipes to share within this month of May. I've been experiencing and searching for new recipes to share with my loyal followers.

So today I would like to share this recipe with all of you which is very yummy and tasty. This is Orange Cranberry Cake topped with Sliced Almonds. Isn't it sound interesting......tell you what.....it even taste delicious with the hint of orange zest, orange juice, cranberries and the crunchiest of the almonds.

To further no more.....hereby is the recipe and happy baking =)

INGREDIENTS :

185g unsalted butter

1/4 tsp fine salt

150g fine granulated sugar

3 large eggs

2 tsp grated orange zest

190g unbleached cake flour

4 tbsp freshly squeeze orange juice

1/4 cup dried cranberries, tossed with some cake flour

1/4 cup sliced almonds

METHODS :

1. Preheat oven to 350 degree F. Grease the cake pan with some non-stick cooking spray and some flour.

2. Sieve the cake flour, baking powder and salt. Set aside. Using an electric stand mixer, beat butter and sugar until very pale and creamy for about 20 minutes.

3. Add the eggs one at a time, beating for a few minutes after each addition. Do not rush the addition of the eggs as mixture will be more likely to separate and develop a curdled appearance. Add the orange zest with the last egg. The batter mixture should be pale and creamy.

4. Add half the flour mixture and blend it until just combined. Repeat with the remaining flour mixture. Mix in the orange juice and dried cranberries .

5. Spoon the cake batter into prepared cake pan and spread evenly. Topped the batter with sliced almonds.

6. Bake for about 50-55 minutes, or until a thin-bladed knife or wooden skewer inserted into the center of the cake comes out clean. The cake should spring back when lightly pressed in the center.

7. Slowly remove the cake from the cake pan and let it cool on a wire rack.

This cake is so delicious and moist. It's best served with some coffee or tea.....ENJOY!!!!!

PINEAPPLE UPSIDE-DOWN CAKE

An upside-down cake is a cake usually made in a pan with a curved bottom. Once cooked, turned over and allowed to set, the cake eaten upside-down. Usually, chopped fruits such as apples, pineapples and cherries are placed at the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.

I adapted this recipe from Emeril Lagasse at Food Network. After trying with so many recipes, I love Emeril recipe the most. His cake comes out so fluffy and the taste was delicous :P

INGREDIENTS :

1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds

( about 4 or 5 slices )

3/4 cup ( 1 1/2 sticks ) unsalted butter

3/4 cup light brown sugar

14 pecan halves

1 cup cake flour ( not self-rising)

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup granulated sugar ( I only used 1/2 cup if you like it less sweet )

2 eggs

1 cup buttermilk

1 1/2 tsp pure vanilla extract

1 tbsp dark rum

4 fresh, halved and pits removed ( I used can cherries with juices )

METHODS :

1. Melt 4 tbsp of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increased the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. The mixture will continue to cook even though the heat is off. Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.

2. Preheat the oven to 375 F.

3. Stir together the flours, baking powder, baking soda and salt in a medium mixing bowl.

4. In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

5. Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, about 35 to 45 minutes.

6. Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake place, keeping plate and skillet firmly pressed together. Carefully lift the skillet off the cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.

Serve cake warm or at room temperature

STEAMED HAKKA HEE PAN / XIN BAN ( 喜板 )

Hakka Hee Pan is a traditional Hakka people kuih which right now being enjoyed by many people in a region. This kuih usually served in Hakka wedding and Chinese traditional ceremonies.

That's the look of the Hakka Hee Pan being mould and waiting for it to proof for another 20 minutes at a warm place.

Hereby is the recipe I would like to share and it can makes about 15 pieces of Hakka Hee Pan.

INGREDIENTS:

(A)

1 tsp instant yeast

150 g all-purpose flour

125 ml water

(B)

150 g all-purpose flour

150 g glutinous rice flour

(C)

150 g fine granulated sugar

150 g water

2 pandan leaves, knotted

a few drop of pink coloring

Some banana leaves - greased with some oil

DIRECTIONS :

1. Mix all the ingredients (A) for the sponge dough, covered it with plastic wrap and keep it overnight at a warm place so it can proof/rise the next day.

2. The next day, bring the ingredients (B) to a boil. Removed the pandan leaves and set it aside to cool.

3. Mix all the ingredients (A), (B) and (C) together into soft dough by kneading it for 20 minutes. Cover the dough and let it proof/rise for another 4 hours in a warm place.

4. Put enough water in the steamer and bring to a boil. Apply enough oil on your fingers and palms, slowly pull out enough dough (about 50g each) to form a small ball and gently drop them onto greased banana leaves. Let it proof/rise again for another 15 minutes at a warm place.

5. Steamed the hee pan in a moderate heat for at least 15 minutes.

6. Trim the excess banana leaves around the random shape of these steamed buns with a scissor.

This Hakka Hee Pan is good when eat it freshly right after steaming or in the same day. Enjoy!!!

HONG KONG STYLE EGG TART ( 蛋撻 )

The egg tart or egg custard tart ( commonly romanized as dan ta / 蛋撻 ) is a pastry commonly found in Hong Kong and other Asian countries, which consists of an outer pastry crust that is filled with egg custard and baked.

I got these 12 mini tart pan from a friend name Julie Tan and her company, Brown Cookie been selling all kind of baking utensils. I loved these mini tart pan because they baked very evenly and very easy to released. If you want to bake these tarts and need those mini tart pans....I highly recommend that you can get from Brown Cookie.

Today, egg tarts come in many variations within Hong Kong cuisine, including egg white, milk , honey-egg, ginger-flavored egg, which are variations of a traditional milk custard and egg custard served in cha chaan tengs, and also chocolate tarts, green-tea-flavoured tarts, and even bird nest tarts.

Overall, Hong Kong egg tarts have two main types of crusts: shortcrust pastry and puff pastry pastry, traditionally made with lard rather than butter or shortening. Most Hong Kong Chinese food purists hold the egg tarts made with puff pastry in higher regard.

My recipe will make about 24 egg tarts

INGREDIENTS :

For the Crust:

450 g All Purpose flour

250 g unsalted butter, at room temperature

110 g powdered sugar

2 eggs, whisked

1 tsp pure vanilla extract

1 tsp salt

METHODS :

1. Cream the butter and sugar with an electric mixer over medium speed until the mixture is smooth, fluffy and light in color.

2. Add in the whisked egg, half at a time and beat over low speed. Then add in the vanilla extract.

3. Sieve the flour and mixed it with the salt. Then add the flour into the egg mixture in 3 batches. scraping down the sides of the bowl between additions with a spatula until well combined.

4. Knead the dough and make it into a rectangle shape, wrapped it with a plastic wrap and refrigerate for 1 hour.

5. Preheat the oven to 400 degree F. Take the dough from the refrigerator and roll out the dough to 1/4-inch thickness and use the top part ( measured 3-inches ) of the tart pan to cut the shape. Then press firmly into the tart pan to cover evenly. Continue with the rest of the tart pans and put them on a baking sheet. Set aside.

For the Custard Filling:

210 g granulated sugar

480 g water

6 eggs plus 3 egg yolks

90 ml evaporated milk

1 1/2 tbsp custard powder

1 1/2 tsp pure vanilla extract

METHODS :

1. Add the sugar and water into a saucepan and cook until melted. Set aside to slightly warm.

2. In a bowl, slowly add the evaporated milk into the custard powder and whisked until well combined. Then whisked in the eggs.

3. Pour in the sugar syrup into the egg mixture and whisked until well combined. Strained the egg mixture and then add the vanilla extract.

4. Slowly pour the egg mixture into each prepared tart pans and bake for at least 20-25 minutes.

5. While baking about 10-15 minutes, check the oven for the custard been puffed. Once you see the custard been puffed a little, open the oven door slightly about 2-3 inches. Continue baking until the time is end.

6. After baking, let the tarts sit on the baking sheet for 5 minutes. Remove the egg tart slowly from the tart pan and served.

NYONYA KUIH LAPIS / NINE LAYERS CAKE ( 九層糕 )

Yesterday I was so bored and came out with this new recipe of mine.....Nyonya Kuih Lapis. Traditionally this kuih is made in nine-layers - hence the name - by alternating red, green and white layers.

INGREDIENTS :

200 g rice flour

100 g tapioca flour

100 g green bean flour

800 ml coconut cream

250 g fine granulated sugar

1 tsp salt

1 tsp pandan paste

some red coloring

some water

METHODS :

1. In a saucepan heat the coconut cream, salt and sugar and let it slightly cool.

2. Meanwhile in a mixing bowl, mixed the rice flour, tapioca flour and green bean flour. Then add the coconut mixture, mix it well and sieve. Put this mixture on a scale then slowly add enough water to make it up to 1800g in total of weight and mix it well.

3. Divide the mixture into 3 equal portions, each weighing about 600g. Add one portion with pandan paste and the other one with red coloring.

4. In a steamer in medium heat, heat the 8" square glass pan for about 5 minutes. Then wipe the glass pan with a paper towel to avoid any water in it.

5. Pour the white portion weight at 200g and steam for at least 5-6 minutes or till the layer is set. Then pour the in the second green layer in the same amount of weight as the white layer, steam it and pour the red color. Continue this method until the nine-layers form.

6. When comes to the last layer (red color), steam the kuih for at least 15-20 minutes to ensure the whole kuih is perfectly cooked through.

7. Cool completely before cutting into your favorite shape. The best way to cut is to use a plastic serrated knife.

SPRING COLOR CHIFFON CAKE

Last week while I was browsing the my favorite blogger pages, I came to this Rainbow Chiffon Cake which posted by My Kitchen Snippets.

Although is kind of lot of work but but the outcomes really pretty with all the Spring Color and it's tastes yummy too with all the different flavoring. It even taste better with a cup of tea, coffee or milk.

Here is the recipe I would like to share with you'll;

INGREDIENTS :

(A)

8 egg yolks

50 g fine granulated sugar

20 g milk powder

20 g cornstarch/cornflour

150 g cake flour

1 tsp baking powder

1/2 tsp salt

100 ml vegetable oil

100 ml coconut milk

(B)

8 egg whites

120 g fine granulated sugar

1 tsp cream of tartar

(C)

A few drop of Pandan paste

A few drop of Pink coloring

A few drop of Strawberry flavoring

A few drop of Yellow coloring

A few drop of Lemon flavoring

2 oz of melted Chocolate

DIRECTIONS :

1. Preheat the oven to 350 degree F.

2. Sieve cake flour, cornstarch, milk powder, salt and baking powder. Mix it well and set it aside. In another bowl, combine the coconut milk and vegetable oil together.

3. In a mixing bowl, mix the egg yolks and 50g of sugar until pale and well combined. Add the coconut milk and oil mixture. Mix it well. Lastly add in the flour mixture and mix it until the mixture is smooth and well combined.

4. Divide the cake mixture into 4 equal portions. Mix one portion with pandan paste, one with strawberry flavoring and pink color, another one with the melted chocolate and the last one with lemon flavoring and some yellow coloring. Mix all the cake mixture portions well and set it aside.

5. In a mixer, whisk all the Ingredients (B) on a high speed until soft peak. Divide the meringue into 4 equal portions and fold it into the individual color cake mixture. Pour each of the colored cake batter into an ungreased tube pan accordingly. Bake it for 50 minutes or until golden brown and tested skewer comes out clean.

6. Take out the cake from the oven and invert it immediately. Leave it to cool completely before removing the cake from the tube pan. Run a long sharp knife to the side and bottom of the tube pan to remove the cake. Cut the cake and serve.

MY VALENTINE'S DAY

As the February 14 is a day for all lovers and is time to celebrate it with love. I always with the mood when comes to this day and here's sometime I wanna share with all my friends.

A table with full of inspiration of foods and chocolate. Will share all these recipes on my blog soon....so keep tuning in =)

Chocolate Dipped Strawberries

Fried Cheese Ravioli

Lemon-Butter Green Beans with Pine Nuts

Roasted Chicken with Balsamic Vinaigrette

Gianduja Souffle / Hazelnuts Chocolate Souffle

SUPER MARIO CAKE

I was requested to make this cake for a special friend son's birthday. I came out with this idea of making this Mario cake by searching through the websites.

I'm so happy to see the finishing touches and the birthday boy was full of joy when he sees his cake =)

ORANGE BUTTER CAKE

Butter cake is always the best dessert for tea-time or snack with some milk, tea and coffee. You can used this recipe with any flavor of your choice. Just replaced the orange juice to milk or any kind of juices of your favorites. Here's one of my new recipe for butter cake that I would like to share =)

INGREDIENTS :

360 g chilled butter ( I used 'Kerrygold' or any European butter )

220 g chilled fine granulated sugar ( chilled in the refrigerator for overnite )

11 large eggs, separated

300 g self rising flour, separated

1 tsp fine salt

60 ml fresh orange juice

zest of an orange

1 tsp of orange essence ( optional )

1/2 tsp cream of tartar

DIRECTIONS :

Preheat the oven to 350 degree Fahrenheit and greased a 10"x10" square pan with some butter and flour.

In a mixing bowl with a flat attachment, add the chilled butter and chilled sugar. Beat them until light and fluffy. Scrap the bowl frequently and make sure that the sugar dissolved before continue to another step.

Then add the yolks, one at a time, beating well after each addition and then add the orange juice with the zest. Add the sifted flour into the batter in 2 batches and beat until incorporated.

In another mixing bowl with a whisk attachment, whisk the egg whites with cream of tartar until a soft stiff peak appear.

Then fold in the egg whites mixture into the butter mixture until well-blended but don't over do it or the whites will deflate.

Pour the batter into prepared cake pan and bake for at least 1 hour 15 minutes or until wooden skewer plunged into the middle of the cake comes out clean.

Cooled the cake on a wire rack on cut it when it's completely cool. Enjoy !!!!

PORTUGUESE EGG TARTS

Portuguese-style egg tarts were evolved from "Pastel de Nata", a traditional Portuguese custard pastry that consists of custard in a creme brulee-like consistency caramelized fashion in a puff pastry case. It was created more than 200 years ago by Catholic Sisters at Jeronimos Monastery (Portuguese: Mosteiro dos Jerónimos) at Belem in Lisbon. Casa Pastéis de Belém was the first pastry shop outside of the convent to sell this pastry in 1837, and it is now a popular pastry in every pastry shop around the world owned by Portuguese descendants.

The Portuguese-style egg tarts known in Macau originated from Lord Stow's Café in Coloane, owned by a Briton named Andrew Stow. Stow modified the recipe of pastel de nata using techniques of making English custard tarts. It has since become available at numerous bakeries, as well as Macau-style restaurants and KFC restaurant chains in China, Hong Kong, and Taiwan. There was an egg tart craze in Malaysia, Singapore and Taiwan in the late 1990s.

My family and I really love this egg tarts especially with coffee or tea. I hope you'll will love this recipe that I found from Rasa Malaysia website.

This is the egg tart that I used with puff pastry. The crust is more flakier than pie tart.

INGREDIENTS :
( To make 12 pie crusts or 16 puff pastry crusts with 4" cookie cutter )

1 box Pillsbury ready pie crust / 1 box thawed ready Puff Pastry
8 egg yolks
2/3 cup of sugar
2/3 cup heavy whipping cream
2/3 cup milk
2 tsp vanilla extract


METHODS :

1. Preheat the oven to 400 F. Spray the muffin cups with non-stick butter flavor spray. On a floured cutting board, place the ready pie crust/ready thawed puff pastry and used a 4" cookie cutter to cut out each tart shape. Press down the cut tart into the muffin pan and set aside.

2. With a electric hand mixer, beat all the remaining ingredients for about 4 minutes in a mixing bowl. Strain the mixture through a strainer.

3. Pour the egg mixture into each crust dough about 80-90% full.

4. Bake for about 25-30 minutes then turn the broiler to Hi. Put the muffin pan on the very top of the oven and broil until a little brown crust appear on top of the egg custard.

5. Let it cool completely on a wire rack and serve!!!

This is the egg tart that I use with ready pie crust from Pillsbury. This crust taste more tartness.

PEAR FRANGIPANE TART

This is a french recipe I adapted from Barbara Adams website called Beyond Wonderful. I used to buy this kind of dessert at pastries store but now I can bake fresh from my oven myself.

Last week, my sister gave me a bunch of pears from her house and I decided to make some pear tart to share. The tart came out to be the yummiest tart I ever had with the creamiest of the almond cream and the fruitiness of the poached pears. Let me share this recipe with all my dearest blogger friends and Happy Baking!!!

You need to poached the pears 1 day ahead (for method on how to poached pears, please go to this link) or you can buy it from a jar at grocery store.

INGREDIENTS :

For Pate Sablee Tart:

2 cups all-purpose flour
8 tbsp unsalted butter, cut into small pieces, chilled
1/2 cup confectioner's sugar
1/4 tsp salt
1 large egg, lightly beaten
1 tsp pure vanilla extract

Direction :

1. Pulse flour, butter, sugar and salt in a food processor just to combine, about 20 seconds.

2. Add egg and vanilla and pulse until the mixing just begins to hold together.

3. Dust hand with flour and evenly press the dough along the bottom and sides of a 9-inch fluted tart pan with removable bottom.

Note: The crust should be approximately 1/4-inch thick

4. Prick the bottom of the shell several times with a fork, cover with plastic wrap and put it in the freezer to keep it cold while you preparing the filling.



For The Frangipane /Almond Cream:

6 tbsp unsalted butter, at room temperature
1/2 cup sugar
3/4 cup ground blanched almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 large egg
2 tsp dark rum or 1 tsp pure vanilla extract

Directions :

1. Put the butter and sugar in the food processor or if you prefer, you can make the cream in a mixer fitted with a whisk attachment or in a bowl with a rubber spatula and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended.

2. Add in the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend.

3. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

4. Spread the frangipane /almond cream mixture evenly across the chilled tart shell.

5. Cut each poached pears in half and then cut each half in a fan. Use a spatula to lift the cut pears onto the tart, placing evenly at four points on top of the frangipane.


6. Place the tart on a baking sheet and bake for 45-50 minutes, until the frangipane is puffed and golden brown and brush it with some apricot jam.

7. Cool on the metal rack and serve with some powdered sugar (optional).