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Frangipane Pear Tart
Frangipane Pear Tart
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Spiced poached pears on almond frangipane in sweet pastry shell - a decadent French tart.
Ingredients:
  • 4 cups water
  • 1 cup white sugar
  • 2 tablespoons honey
  • 1 vanilla bean, split lengthwise
  • 1 cinnamon stick
  • 5 pods cardamom, crushed
  • 4 Conference pears - peeled, halved, and cored
  • 1.5 cups all-purpose flour
  • 0.5 cup confectioners' sugar
  • 0.5 teaspoon salt
  • 0.5 cup cold unsalted butter, cut into pieces
  • 1 tablespoon cold unsalted butter, cut into pieces
  • 1 egg yolk
  • 0.66666668653488 cup white sugar
  • 0.33333334326744 cup unsalted butter, at room temperature
  • 0.75 cup ground blanched almonds
  • 1 egg
  • 1 egg white
  • 2 teaspoons all-purpose flour
  • 1 teaspoon cornstarch
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
Instructions:
  • In a large saucepan over medium heat, mix water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom. Simmer until it reaches a gentle bubble. Gently add pears and simmer until they turn translucent and are fork-tender, around 10 minutes. Take off the heat and let cool to room temperature.
  • In a bowl, mix together 1 1/2 cups of flour, confectioners' sugar, and salt. Add 1/2 cup plus 1 tablespoon of butter and blend until the mixture is crumbly. Stir in the egg yolk until the dough comes together in large clumps.
  • Prepare a luxurious 9-inch tart pan with a removable bottom by greasing it. Gently press the dough into the pan, ensuring an even distribution. Place the pan in the freezer for 30 minutes to chill. Keep any remaining dough for later use in patching any cracks.
  • Preheat your oven to a toasty 375 degrees F (190 degrees C).
  • Grease the shiny side of the aluminum foil with butter, then place it butter-side down over the pastry in the tart pan. Move the tart pan onto a baking sheet.
  • Bake in the preheated oven for about 20 minutes or until the dough looks dry and light brown. Remove aluminum foil, then allow the pastry to cool.
  • Lower the oven temperature to 350 degrees F (175 degrees C).
  • In a large bowl, cream together 2/3 cup white sugar and 1/3 cup butter until light and fluffy using an electric mixer. Mix in ground almonds, then add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until smooth. Stir in almond extract and vanilla extract. Enjoy smooth frangipane.
  • Spread the frangipane evenly on the pastry. Carefully drain the pear halves and pat them dry with paper towels. Slice them lengthwise into even slices. Place one pear half on a spatula and fan out the slices gently. Put it on top of the frangipane. Repeat this process with the remaining pear halves.
  • Bake in the preheated oven for 40 to 45 minutes until the frangipane is firm to the touch, then cool on a wire rack.

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