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Bartlett Pear Tart

This treat is light on the palate, but rich and satisfying, nonetheless. The sugar cookie tart shell is brushed with raspberry jam, then filled with a light pastry cream topped with fresh halved Bartlett pears. Just bake and finish with the included glaze for an elegant, sophisticated dessert that hits all the right notes. 8”, serves up to 8.

In Stock

Item #: PRB88

Preheat oven to 350°F. Place Apricot Glaze packet in a bowl of warm water and set aside. Place frozen tart on a sheet pan and bake at 350°F for 50 minutes. Carefully remove hot tart from oven. Gently spread warm Apricot Glaze over the surface of the tart using a pastry brush or spoon and return to oven. Bake glazed tart for another 15-20 minutes or until golden brown. Note: oven temperatures may vary. Adjust cooking time accordingly.

Tart: Unsalted Butter, Sugar, Pastry Flour (wheat flour), Flour (wheat flour, malted barley flour), Eggs, Almond Flour, Baking Powder (sodium phosphate, sodium bicarbonate, corn starch, calcium sulfate, calcium phosphate), Salt
Filling: Pear, Water, Sugar, Pastry Cream [sugar, non-fat milk powder, food starch, dextrose, fat powder (palm kernel oil, glucose powder, milk powder), topping base (glucose powder, palm kernel oil, milk protein), carrageenan, tetrasodium pyrophosphate, natural flavors, calcium lactate, natural color (beta carotene), titanium dioxide], Eggs, Unsalted Butter, Raspberry Jam [sugar, raspberries, glucose, water, glycerin, pectin, citric acid, sodium alginate, natural flavors, calcium citrate, calcium phosphate], Pastry Flour (wheat flour), Almond Flour, Natural Flavor.
Apricot Glaze: Sugar, Water, Glucose Syrup, Apricot, Pectin, Natural Flavor, Citric Acid, Sodium Alginate, Agar Agar, Natural Color (paprika)

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