Name: Frangipane Tart with Pear and Crunchy Almonds
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 10 serving(s)
Ingredients: 3 pears, peeled, halved lengthwise and cored; 2 cups (500 ml) water; 1 cup (250 ml) sugar; 1/4 cup (60 ml) lemon juice; 1 1/4 cup (310 ml) unbleached all-purpose flour; 1 tablespoon (15 ml) sugar; 1/4 teaspoon (1 ml) salt; 1/2 cup (125 ml) chilled unsalted butter, cut into cubes; 1 egg; 1 tablespoon (15 ml) water; 1/2 teaspoon (2.5 ml) vanilla extract; 7 oz (200 g) almond paste (marzipan), cut into pieces; 1/4 cup (60 ml) unsalted butter, softened; 3 tablespoons (45 ml) unbleached all-purpose flour; 1 egg; 1/2 cup (125 ml) sliced almonds; 2 tablespoons (30 ml) sugar; 1 teaspoon (5 ml) lemon juice or water

Preparation

Poached Pears
- Place all the ingredients in a large saucepan and bring to a boil. Reduce the heat and simmer until the pears are tender, 10 to 30 minutes depending on their ripeness.
Pastry Shell
- In a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse briefly until the butter pieces are the size of peas. Add the egg, water and vanilla extract. Pulse until the dough just begins to hold together, adding more water if necessary. Remove the dough from the food processor and shape it into a rectangle with your hands.
- On a floured surface, roll the dough into a rectangle 3 mm (1/8 inch) thick. Transfer to a 10 x 33-cm (4 x 13.5-inch) removable-bottom tart pan and press lightly into place. Prick the bottom with a fork. Refrigerate for 30 minutes.
- With the rack in the bottom position, preheat the oven to 200°C (400°F).
- Bake the shell for 15 minutes. Then lower the heat to 190°C (375°F).
Filling
- Meanwhile, in a food processor, pulse the almond paste, butter and flour until smooth. Add the egg and process until smooth. Set aside.
- In a small bowl, combine the almonds, sugar and lemon juice. Set aside.
- Spread the almond paste mixture over the bottom of the warm pastry shell. On it, arrange 5 half pears cut side down, pointing in alternating directions. Scatter the sliced almond mixture on top. Bake until golden brown, about 35 minutes.
- Serve warm or cold.

Frangipane Tart with Pear and Crunchy Almonds

Categories

Ingredients

Poached Pears

Pastry Shell

Filling

Preparation

Poached Pears

Pastry Shell

Filling

Personal Note