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Ingredients

• Brioche dough -
• 4 cups all purpose flour
• 3/4 warm water (110 deg F)
• 1 packet dry active yeast
• 1-1/2 tbs white sugar
• 1/2 tsp salt
• 4 eggs
• 1 1/2 sticks or 6 oz butter, melted
• Egg wash-
• 1 egg
• 1 tbs cold water
• Pear filling -
• 3 Bosc pears
• 2 tbs condensed milk
• Cranberry-Almond topping-
• 1/2 cup dried cranberries
• 1/4 cup light brown sugar
• 1/2 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 2 tbs butter
• Butterscotch topping-
• 1/4 cup light brown sugar
• 1/4 cup water
• 1/4 cup heavy cream
• OR
• 1 jar ready made, store bought butterscotch topping (if u must)

Description

RUSTIC PEAR TART WITH A CRANBERRY-ALMOND TOPPING & BUTTERSCOTCH DRIZZLE Preparation - Brioche Dough - Yeast - In The Warm Water, Add The White Sugar And Dissolve. Pour The Contents…

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