FREE Recipe Of The Day Pear Frangipane Tart

Pear Frangipane Tart

Jul 31, 2024

Makes 8 servings

The dough of this traditional French tart is loaded with almond cream called frangipane. Don’t be put off by the length of this recipe, because making it is totally worth the effort! The key ingredient is the pears—slightly ripe Comice pears are perfect as they are extremely juicy with a buttery sweet taste.

INGREDIENTS

For the dough:

2 cups unbleached all-purpose flour
⅓ cup granulated sugar
1 teaspoon orange zest
¼ teaspoon sea salt
⅓ cup unsalted butter, chilled and cubed
1 large egg yolk
1 teaspoon vanilla extract

For the poached pears:

6 cups cold water
2 cups granulated sugar
2 2-inch cinnamon sticks
2 tablespoons orange zest
2 tablespoons lemon juice
1 tablespoon star anise
1 teaspoon cardamom
1 teaspoon cloves
1 tablespoon vanilla extract
3 large pears, slightly ripe
1 lemon wedge

For the frangipane:

½ cup unsalted butter, softened
½ cup granulated sugar
1 cup almond flour
3 large eggs, room temperature
1 tablespoon unbleached all-purpose flour
1 tablespoon dark rum
1 teaspoon vanilla extract
½ teaspoon lemon extract
2 tablespoons powdered sugar

INSTRUCTIONS

To make the dough:

1. Coat a 10-inch shallow pie pan with a removable bottom with non-stick cooking spray.
2. Combine the flour, sugar, orange zest, and salt in the bowl of a food processor and pulse until combined.
3. Add the cubed butter and pulse until the mixture resembles fine crumbs.
4. Add the egg yolk and vanilla extract and process until the dough begins holding together.
5. Remove the dough to a clean, floured surface, and knead until smooth. Press into the bottom and sides of the prepared pan. Chill dough in the fridge for 1 hour or in the freezer for 30 minutes.

To make the poached pears:

1. Combine the water and sugar in a large pot set over medium-high heat, stirring periodically until it simmers and the sugar dissolves.
2. Stir in the cinnamon sticks, orange zest, lemon juice, star anise, cardamom, cloves, and vanilla extract. Turn off the heat.
3. Peel the pears, leaving the stem in place. Rub pears with the lemon wedge to prevent browning. Core and seed each pear, do this from the blossom end, with a small melon baller.
4. Return pot to a simmer and gently lower each pear into the poaching liquid using a large spoon.
5. Adjust heat to a low and simmer. Cover the pot with a round sheet of parchment paper. Simmer the pears, turning them periodically for 12–15 minutes, or until they are tender.
6. Remove pot from heat. Cool pears completely in the poaching liquid.
7. Position oven rack in the center of the oven and preheat to 375°F.
8. Coat a piece of aluminum foil with butter and place butter-side down over the dough and cover the foil with dried beans or baking weights to keep it in place.
9. Place the pie pan on a cookie sheet and bake for 20 minutes.
10. Remove the aluminum foil and weights and continue baking for 10–15 minutes, until slightly golden.
11. Cool tart shell completely in the pan on a wire rack.

To make the frangipane:

1. Combine butter and sugar in the bowl of a stand mixer outfitted with the paddle attachment. Mix on low speed until creamy, and then gradually alternate adding the almond flour and the egg, mixing to incorporate after each addition.
2. Add the all-purpose flour and continue mixing on low, until combined.
3. Add the rum, vanilla extract, and lemon extract, mixing until combined.
4. Preheat oven to 375°F, place the pan with the cooked tart shell onto a cookie sheet, fill with the frangipane cream, and smooth the top.
5. Remove the cool pears from the poaching liquid and place onto paper towels to drain.
6. Cut each pear in half, remove the stem, and cut each half horizontally into thin slices, about ⅛-inch thick.
7. Carefully arrange the pear slices with a spatula to resemble petals of a flower on the frangipane filling, with the narrow end of each slice facing the center.
8. Bake for 40–55 minutes, until golden brown.
9. Allow to cool completely in the pan for 1–2 hours.
10. Dust with powdered sugar and unmold before serving. Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 602 (28%)
Total Fat 27.26 g (19%)
Saturated Fat 12.745 g
Polyunsaturated Fat 2.847 g
Monounsaturated Fat 10.169 g
Trans Fat 0.01 g
Cholesterol 128 mg
Sodium 120 mg (8%)
Total Carbohydrate: 80.56 g (33%)
Dietary Fiber: 5.8 g (23%)
Total Sugars: 46.32 g
Protein: 10.22 g (19%)
Vitamin A 730 mcg (31%)
Vitamin C 10.1 mcg (13%)
Vitamin D 33 mcg (6%)
Potassium 313 mg (7%)
Calcium 110 mg (11%)
Iron 3.32 mg (18%)