Indulge in the exquisite taste of this Pear Frangipane Tart, a pastry that combines the delicate flavors of poached pears with the richness of almond cream. This recipe guides you through creating a tender pâte sucrée crust, filling it with a luscious almond frangipane, and topping it with beautifully poached pears. The tart is then baked to perfection, allowing the frangipane to puff up and the crust to turn a golden brown. A final glaze of simple syrup adds a lovely sheen to the pears, enhancing the overall appearance of the tart. Ideal for a special dessert, afternoon tea, or as an elegant addition to any gathering, this Pear Frangipane Tart is a delightful combination of textures and flavors that are sure to impress.
Ingredients:
For the Pâte Sucrée:
- ½ cup unsalted butter, soft (113g)
- ⅓ cup sugar (70g)
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 ⅔ cups bleached all-purpose flour (200g)
For the Frangipane Almond Cream:
- 1 cup almond meal (120g)
- 1 tbsp flour (8g)
- ½ cup sugar (100g)
- ½ cup unsalted butter, melted and chilled (113g)
- 2 large eggs, room temperature
- 1 tsp almond extract
For the Poached Pears:
- 2-3 small-medium pears
- 3 cups water (720ml)
- 1 cup sugar (200g)
- Juice and rind of one lemon
For the Simple Syrup:
- 1 cup reserved poaching water (240ml)
- ¼ cup sugar
Optional:
- ¼ cup sliced almonds
Instructions:
- Pâte Sucrée: In a food processor, blend butter and sugar. Add vanilla and egg. Mix in flour to form a dough. Chill for 30 minutes.
- Almond Frangipane: Mix almond meal, flour, sugar, melted butter, eggs, and almond extract.
- Poaching Pears: In a saucepan, simmer water, sugar, lemon juice, and rind. Add peeled, cored, and halved pears. Poach for 10-15 minutes. Cool and slice.
- Blind Baking Crust: Roll dough and fit into a tart shell. Blind bake at 375°F (190°C) for 15 minutes with pie weights. Remove weights and cool.
- Assembling: Spread almond cream in tart shell. Arrange pear slices on top. Optionally, sprinkle with almonds.
- Baking: Bake at 350°F (180°C) for 40-45 minutes. Cool for 30 minutes.
- Glazing: Simmer reserved poaching water and sugar for syrup. Brush pears with syrup.
Recipe Notes:
- Store leftover tart at room temperature for up to 3 days.
- Prepare crust and frangipane in advance if desired.
- Use ripe but firm pears for best results.
- If crust browns too quickly, protect with foil or a crust shield.
- Adjust tart size and baking time as needed.
Enjoy this Pear Frangipane Tart as a sophisticated and flavorful dessert that combines the sweet tenderness of pears with the nutty richness of almond cream. It’s a delightful treat that’s sure to elevate any dining experience. Don’t forget to bookmark our site for more gourmet pastry recipes!
