Happy 2017. Let me tell you, 2016 was really not that bad in its entirety as so many have been saying the past few weeks. Yes, some controversial events took place, but personally last year took this fantastic 180° turn for me, and I feel like myself again after a long hiatus. "New year, new me" as they say! One of our dear family friends once told me that you must be grateful go those who are good to you, and that is a piece of advice I will always hold close to me throughout my life. 2017 is already looking like it is going to be a wonderful time, so I will enjoy each day to the fullest, as I have a tremendous amount of tomorrows. Onward to this lovely frangipane.
One of my current roommates has been so fascinated with PBS's The Great British Bake-Off with Mary Berry, so I decided to jump on board and watch some of the masterclasses. Essentially, Mary and Paul bake various traditional British goodies in which I discovered what an apricot frangipane tart was. I decided to tackle the tart by switching it to one that had pears and was dairy-free. It was a challenge but was a hit. I've never made pastry dough or poached pears in my entire life, so that was a new little bump in the road to tackle. Long story short, here it is.
Aioli aficionado and chocolate chip texture taster with a "put an egg on it" kind of mentality.