Another tasty treat. The crust is a variation of the classic Pate Brisee. The liquid is a egg yolk and TBL cream. Also included with flour is baking powder, sugar and lemon rind. Follow steps for pate brisee: mix dry with fat then slowly add wet until desired consistency. After pressing dough into tart pan we added a layer of thinned (with Kirsch -- gotta love culinary school) then strained apricot preserves.
We added some cinnamon to the almond paste. The day students gave a hint when scooping out the pear seeds: use the melon scooper. After it was done baking we sprinkled a little cinnamon and sugar combo for a light dusting. Serve this warm with coffee, ice cream, or whipped cream. Yummmmmmmmm.
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