PEAR TART
Lucy DeFranco - Clayton

1 29-oz can pears in natural juices
2 3-1/2-oz pkg vanilla pudding
Milk
1/2 tsp almond extract
1 8-inch pastry shell, baked and cooled

Drain pears; reserve 1 cup liquid. Prepare pudding according to package directions substituting reserved pear liquid for part of milk; stir in extract. Pour into pastry shell; chill until set. Slice pears and arrange over pudding. Brush with warm Apricot Glaze; chill thoroughly.
Apricot Glaze
Heat 1/2 cup apricot or peach preserves and 1 tbsp almond-flavored liqueur or pear syrup. Press through sieve.

sponsor
Cross county Purelands 10_4_18_300x125
sponsor
Dry Guys 300x125
sponsor
Matteo_9_18_tile
sponsor
The Maids 300x250 Updated
sponsor
Renee's Studio 300x125
sponsor
Wheaton Art 12_18_300x125
sponsor
Illiano Cucina December
sponsor
Artis Senior Living Nov 2017 300x125
sponsor
nunzio 12_18 Tile
sponsor
Contests 082918
sponsor
A Med Spa 300x125_12_18_tile
sponsor
AAA 300 x 125 11/18