Can French pastry coincide with Pesach dessert? Yes it can! In this Passover episode, Naomi is joined by Paula Shoyer, author of The New Passover Menu and The Holiday Kosher Baker. Watch as Paula breaks down the steps to creating a delectable Pear Frangipane Tart with many tips for how to recreate it in your Pesach kitchen.
Get the recipe:
Tart Crust
1 and 1/4 cups (150 grams) ground almonds
2/3 cup (80 grams) Gefen Confectioners’ Sugar
3/4 cup (120 grams) Gefen Potato Starch
4 tablespoons (57 grams) margarine, frozen 30 minutes and then cut into pieces
1 tablespoon cold water
1 large egg yolk
1/4 teaspoon Gefen Pure Vanilla Extract (optional)
For the full recipe, click here.
For more with Naomi, watch Sunny Side Up!
