It’s been less than a week since our last guest blog appearance on Joy Of Kosher, yet, Pumpercake was, once again, lucky enough to be featured on our favorite online Jewish community and magazine! This time, I was asked to create a special autumn, dairy-free dessert for this week’s Sukkot celebrations.
I wanted to do a recipe that incorporated several techniques I’d recently learned in pastry class in order to pass on some very useful tips and tricks to the readers at JOK and, of course, you! This frangipane tart does just that with a rich almond filling, dimpled with poached pears. The tart was baked into a dairy-free version of my favorite sweet shortcrust, and was finished with a brush of sweet Amaretto-honey syrup and a sprinkle of crunch toasted almond slices. Reminiscent of the Harry Potter treat shared in August, this Frangipane Tart with Amaretto and Honey Poached Pears has more of a rustic touch amidst the medley of Autumn flavors.
Be sure to stop on over to Joy Of Kosher today and throughout Sukkot for lots of great menu and dessert ideas. And, of course, while you’re there, don’t forget to gloss over Pumpercake’s latest article and recipe contributions! Happy Sukkot!
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