Recipe
Pear Frangiapane Tart
Recipes Index | Desserts and Snacks
Year round dessert perfect for stone fruit or with pears or apples.
Ingredients
- Patê Sucrée
- 1 egg yolk
- 1 T. whipping cream
- 1/2 tsp. vanilla extract
- 1 1/4 cup all purpose flour
- 2/3 cup confectioners sugar
- 1/4 tsp. sea salt
- 8 T. unsalted European style butter
- Pear Filling:
- 4 large pears
- 1/4 tsp. cinnamon
- 1/2 tsp. ginger
- 1 cup water
- Almond Filling:
- 8 T. unsalted butter
- 1/2 cup confection sugar
- 1/3 cup all purpose flour
- 1/2 cup almond paste
- 2 tsp. lemon zest
- 1/4 cup ground almonds
- 2 egg whites, beaten until foamy
- Glaze:
- Apricot Preserves
Directions
Bake at 375 degrees for 20 minutes.
Pate Sucree Directions:
Combine flour, sugar, salt, and butter in a food processor. Process until course.
Add egg yolk, vanilla, whipping cream and process until dough comes together.
Refrigerate for 1 hour
Press into 9 inch tart pan with removable bottom.
Place in freezer for 30 minutes
Bake at 375 for 20 minutes until lightly golden brown.
Cool and set aside. Can be made the day before.
Pear Filling Directions:
Heat cinnamon, ginger, and water until boiling.
Reduce heat and add peaches.
Simmer for 3-4 minutes until peaches are soft.
Remove from heat. Set aside.
Assembly Directions:
Combine butter, sugar, almonds, flour, lemon zest, and almond paste until smooth.
Stir in egg whites.
Spread almond filling evenly over crust.
Arrange peaches artfully in a concentric circle on the crust.
Bake at 350 for 25-30 minutes until peaches are bubbling and filling is set.
Heat and strain 1/2 cup of apricot preserves and spread over hot tart for beautiful glaze.
This recipe works well with either Peaches, Plums or Pears. Serves 12-16.
- Categories
- Desserts and Snacks
- Published
- February 13, 2010
- Author
- Anna Maria de Freitas