Pear Frangipane Tart

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Pear Frangipane Tart

This recipe might look somewhat complicated at first but don’t get discouraged, this Pear Frangipane Tart is divine. It requires few extra steps to assemble the tart. Pâte sucrée is a sweet and delicate cookie-like French dough, it holds its shape nicely when baked in a tart tin. To avoid dough sticking to your working surface and the rolling pin, I like to cover both surface and dough with plastic wrap (pictured below), then roll it into a circle. This method helps to transfer your dough neatly and easily into tart tin. Gently fix the dough along the curves of a tin, pressing lightly into the sides and cut off any excess with your fingers. Poaching pears ensures that the fruit becomes tender and shortens its baking time in the oven, so for that pick pears that are semi-ripe unified in size and have no softness to the touch. The poaching liquid should be flavorful, I like to add Limoncello liquor and vanilla beans to it. Make shallow incisions in pears and poach them for about 20 minutes. Meanwhile, fix frangipane filling. There are only few ingredients like ground almonds, eggs, butter and sugar which when processed make frangipane paste, it is that easy. To assemble the tart, spread some store-bough apricot jam over tart’s bottom, then pour frangipane on top. Place poached pears and bake for 40-50 minutes until nicely browned. To make it even more beautiful, smear the tart with apricot jam or reduced poaching liquid and sprinkle with toasted almonds on top. Serve this Pear Frangipane Tart with vanilla ice-cream for added extra indulgence!

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Ingredients: butter, sugar, vanilla bean, lemon, eggs, flour, pears, ground almonds, Limoncello liquor, slivered almonds, apricot jam.

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For the dough: Add flour and gently mix it with spatula until all combined. Transfer the dough onto a plastic wrap and bring it together into a ball with your hands. Wrap and place it in the freezer for 15-20 minutes.

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Cover your working surface with plastic wrap (overlapping twice if needed), dust some flour on top. Take the dough out and transfer it in the middle of the plastic wrap. Cover the dough with fresh plastic wrap on top and using a rolling pin, roll it out to a rough circle at about 10-inches in diameter.

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Peel off top layer of plastic wrap and holding the bottom layer on both end, transfer the dough quickly on the greased and floured tart tin.

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Gently fix the dough along the curves of the tin, pressing lightly into the sides and cut off any excess and remove with your fingers. Place the tart tin into the freezer for 5 minutes.

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Make poached pears: Peel pears with vegetable peeler.

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Cut out pear’s tail and bottom.

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Core the pears.

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Make long incisions on each pear halves.

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Bring water, sugar, lemon rind and vanilla pod to a boil. Add pears and simmer for 20 minutes.

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Using a slotted spoon remove the pear and drain on paper towels.

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Make frangipane: You will need butter, eggs, ground almonds and sugar. Add pinch of salt.

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In a food processor, blend all ingredients to a smooth paste. Set aside.

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Bake the tart: Take the tart tin out from the freezer and smear the bottom with thin layer of apricot jam.

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Pour frangipane onto tarts shell.

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Spread frangipane into tart’s shell.

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Gently place poached pears on top.

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Then place poached pears on top. Bake in the preheated oven at 350F for about 40-50 minutes, until nicely browned.

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Brush with jam.

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While the tart is still hot, brush it with jam and scatter toasted almonds on top.

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Allow the tart to cool for 20 minutes before removing it from the tin. Serve with vanilla ice cream if desired.

Bon Appétit!
Svitlana

Pear Frangipane Tart

recipe details

Serves 8

Ingredients

For pâte sucrée

  • 7 tablespoons batter, softened
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise, seeds scrapped
  • zest of 1 lemon
  • 2 medium free-range eggs, lightly beaten
  • 2 cups plain all-purpose flour

For poached pears

  • 6 cups water
  • 2/3 cup sugar
  • 6 firm Anjou pears, peeled, cored, halved
  • 1 (2-inch) lemon rind strip
  • 1 split, scrapped, vanilla bin (the one we used for the dough)

For the frangipane

  • 6 oz. ground almonds
  • 4 oz. caster sugar
  • 3 oz. unsalted butter, softened
  • 2 medium free-range eggs
  • Pinch of salt
  • 1 tablespoon Limoncello liquor

To decorate

  • 2 tablespoons slivered almonds, lightly toasted
  • 8 oz. apricot jam

Equipment

  • 8-in. fluted tart tin, greased, lightly floured

Directions

  1. Make pâté sucrée: Beat butter, sugar, vanilla seeds, lemon zest and pinch of salt with hand mixer until pale, about for 5 minutes. With the whisk still running, add eggs one at a time, mixing until fully incorporated.
  2. Add flour and gently mix it with spatula until all combined. Transfer the dough onto a plastic wrap and bring it together into a ball with your hands. Wrap and place it in the freezer for 15-20 minutes. Cover your working surface with plastic wrap (overlapping twice if needed), dust some flour on top. Take the dough and transfer it in the middle of plastic wrap. Cover the dough with fresh plastic wrap and using a rolling pin, roll it out into a rough circle, about 10-inches in diameter. Peel off top layer of plastic wrap and holding the bottom layer of plastic wrap on both end, transfer the dough quickly on the greased and floured tart tin. Gently fix the dough along the curves of the tin, pressing lightly into the sides and cut off any excess with your fingers (you can bake some excess dough to bake small cookies). Place the tart tin into the freezer for 5 minutes.
  3. Make poached pears: Make long incisions on each pear half. Bring water, sugar, lemon rind and vanilla pod to a boil. Add pears and simmer for 20 minutes. Using a slotted spoon remove the pear and drain on paper towels. Kitchen tip: To make poaching liquid even more flavorful, add 1/4 cup of Limoncello liquor.
  4. Make frangipane: In a food processor, blend all ingredients to a smooth paste. Set aside.
  5. Bake the tart: Take the tart tin out from the freezer and smear the bottom with thin layer of apricot jam. Spread frangipane on top, then press poached pears into frangipane mixture. Bake in the preheated oven at 350F for about 40-50 minutes, until nicely browned. While the tart is still hot, brush it with jam and scatter toasted almonds on top. Allow the tart to cool for 20 minutes before removing it from the tin. Serve with vanilla ice cream if desired.

 

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