Usually I modify recipes to meet my standards but this one has no need for improvement. Our neighbors gave us a box of Harry & David pears, so, as thanks, I cooked 3 of them into this tart today and gave them back, haha! I must say it turned out perfectly. Thank you for this very well-written and tested recipe. This would make an excellent dessert for Thanksgiving or enjoyed over the rest of the holiday season. The tart is best served on it’s own or with a simple dollop of whipped cream. You can also brush the top with a simple apricot glaze for shine if you desire. I like to garnish it with a simple dusting of sugar. Once baked, you’ll want to allow the tart to cool almost completely before serving. It also freezes well, just be sure to transfer it to the refrigerator in advance and allow it to thaw completely before using. Make it several days in advance and store it in the refrigerator until you’re ready to use it.

Frangipane Filling – frangipane comes together quickly and stores extremely well.

Poached Pears – pears can be poached several days in advance and kept in an airtight container in the fridge.

Sweet Tart Dough – prepare and refrigerate the tart dough several days in advance (or freeze up to a month ahead and allow to thaw in the refrigerator before rolling out).

While this dessert does involve several components and steps, there are ways to prep it in advance and make the process more time-friendly.

flavor!), and ensures a crisp, buttery texture that balances the softer pear frangipane filling. It ensures that the tart dough is cooked through completely, gains a deep golden color (aka. I like to add fresh lemon zest, a touch of dark rum (optional), and pure vanilla extract.Īs is the case with many tart recipes, this pear frangipane tart requires you to blind-bake the tart dough prior to adding the filling.īlind baking adds another step to this recipe, but is very important for the final result. While you can flavor frangipane any number of ways, the frangipane filling for this tart is kept fairly traditional. It rises as it bakes, and has a wonderful texture and almond flavor that beautifully compliments pears.įrangipane is made from finely ground almonds, aka. We used it constantly for various applications and its ability to transform desserts never ceased to amaze me. I fully came to appreciate frangipane in culinary school. It is sometimes referred to as almond cream. Melt the jam with 1 teaspoon water, sieve out any lumps and brush over the pears to make them shine.Pronounced fran-juh-pan, frangipane is a dessert filling made from ground almonds, butter, eggs, sugar, and small amount of unbleached all-purpose flour. Bake for 35–40 minutes, or until the filling is golden and firm. Fill the gaps with the remaining filling. Spread three-quarters of the filling in the pastry shell and put the pear halves on top, cut-side-down and stalk ends in the middle. Reduce the oven temperature to 180☌ (350☏/gas 4).ħ. Blind bake the pastry for 10 minutes, remove the paper and beads and bake for a further 3–5 minutes, or until the pastry is just cooked but still very pale. Line the pastry shell with a crumpled piece of greaseproof paper and baking beads (use dried beans or rice if you don't have beads). Add the pears, cover and poach for 5–10 minutes until tender. Bring the water to a simmer and cook for 5 minutes. Add the pears and pour in just enough water to cover them, then remove the pears. put the sugar and vanilla pod in a saucepan. Roll out the pastry to line a 23 × 2.5 cm (9 × 1 in) round loose-based fluted tart tin. Beat in the eggs gradually and then fold in the almonds, lemon zest and flour.Ĥ. To make the almond filling, beat the butter, sugar and vanilla extract together until pale and creamy. Roll into a ball, wrap in plastic wrap and put in the fridge for at least 1 hour.ģ. Bring together with your hands and then knead a few times to make a smooth dough.

gradually incorporate the flour, flicking it onto the mixture and then chopping through it until you have a rough dough. Add the eggs to the butter and mix well.Ģ. Add the icing sugar to the butter and mix. put the butter into the well and, using a pecking action with your fingertips and thumb, work it until it is very soft. To make the pastry, sift the flour and salt onto a work surface and make a well in the centre.

Pear tart recipe