Thursday, October 26, 2006

an autumn tart with pears and almonds

At the same party we made the vegan pumpkin cheesecake for (see previous post), we also presented a lovely autumn-inspired tart with pears and almonds. A brown sugar crust was filled with a baked almond and Chinese yali pear filling, topped with chunks of caramelized fruit, and covered with thin slices of pear. The pears themselves took on a deep roasted color, which was offset by glistening sugar sprinkled on top. Altogether, a deliciously sweet and earthy seasonal dessert!

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