Pear-and-apricot Tart
MAKE THE CRUST: Combine the flour, butter, eggs, milk and vanilla in the bowl of a food processor fi...
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Cooking tools:
- Food processor
- Chopping blade
- Mixing bowl
- Plastic wrap
- Oven
- Rolling pin
- Cutting board
- Pastry cloth
- Bench scraper
- Chef's knife
- Jelly roll pan
- Tart pan
- Hand mixer
- Spatula
- Saucepan
- Pastry brush
- Refrigerator
- Serving platter
- Measuring cup
- Measuring spoon
- Kitchen scale
- Fork
Ingredients
- <span class="amount">375</span> gr unbleached all-purpose flour
- <span class="amount">150</span> gr butter
- <span class="amount">4</span> eggs
- <span class="amount">16</span> ml milk
- <span class="amount">9</span> gr vanilla extract
- <span class="amount">50</span> gr sugar
- <span class="amount">3</span> gr salt
- <span class="amount">65</span> gr almonds
- <span class="amount">100</span> gr tubes almond paste
- <span class="amount">30</span> ml amaretto liquor
- <span class="amount">14</span> pear
- <span class="amount">14</span> apricot in extra syrup
- <span class="amount">130</span> gr apple jelly
- <span class="amount">230</span> ml low-fat vanilla yogurt
- <span class="amount">110</span> ml sour cream
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