Pear Frangipane Tart
Introduction
As the leaves turn and the air takes on a crispness that signifies the arrival of November, there’s nothing more comforting than baking something delicious in your kitchen. Enter the Pear Frangipane Tart—a stunning dessert that not only captures the essence of fall but also fills your home with its aromatic warmth. With its delicate almond filling harmonizing perfectly with sweet, ripe pears, this tart is an invitation to gather your loved ones around the table for a cozy treat. If you’d like to receive this delightful recipe by email, don’t hesitate to subscribe!
Why You’ll Love This Recipe
What makes this Pear Frangipane Tart truly special? First, let’s talk about flavor! The buttery pastry, combined with the rich almond frangipane, creates a symphony of tastes that is both sophisticated and satisfyingly familiar. Plus, it’s a showstopper for any gathering, sure to impress your friends and family. The best part? It’s surprisingly easy to prepare, making it a perfect project for both seasoned bakers and novices alike. Every bite is a slice of autumn bliss!
Ingredients
-For the pastry:
– 1 1/4 cups (160g) all-purpose flour
– 1/4 cup (50g) granulated sugar
– 1/2 cup (115g) unsalted butter, cold and cubed
– 1 large egg yolk
– 2 tablespoons ice-cold water
– For the frangipane filling:
– 1/2 cup (115g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 1 cup (100g) almond flour
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 tablespoon all-purpose flour
– For the topping:
– 2 ripe pears, peeled, cored, and sliced thinly
– 2 tablespoons apricot jam (optional)
– 1 tablespoon water (optional)
Necessary Tools
– Food processor
– 9-inch tart pan
– Rolling pin
– Parchment paper
– Baking weights (or dried beans)
– Mixing bowls
– Whisk or electric mixer
Ingredient Swaps and Additions
Feel free to get creative! If you don’t have almond flour, you can substitute with ground hazelnuts or walnuts for a different nutty flavor. For added complexity, a dash of cinnamon or nutmeg in the frangipane can deepen the autumnal vibes. You could even try using different fruits, like apples or figs, if pears aren’t on hand.
Step-by-Step Instructions
1. Prepare the pastry: In a food processor, combine the flour and sugar. Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs. Add the egg yolk and ice-cold water and pulse until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
2. Preheat and roll the pastry: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled pastry until it’s large enough to fit your 9-inch tart pan. Press it into the pan and trim the excess. Prick the base with a fork and chill for another 15 minutes.
3. Blind bake the pastry: Line the crust with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the weights and paper, baking for an additional 5 minutes until lightly golden. Let it cool.
4. Make the frangipane filling: In a medium bowl, cream the softened butter and sugar until light and fluffy. Mix in the almond flour, then beat in the eggs one at a time. Add the vanilla and flour, mixing until smooth.
5. Assemble the tart: Pour the frangipane filling into the cooled pastry shell, spreading it evenly. Arrange the pear slices on top in a decorative pattern.
6. Bake the tart: Bake for 35-40 minutes until the filling is set and golden brown. Let it cool before serving.
7. Glaze (optional): For a beautiful finish, gently heat the apricot jam and water until melted. Brush this over the pear slices for a glossy look.
8. Serve: Slice and serve slightly warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.
Pro Tips for Success
– Make sure your butter is cold for the pastry; this helps achieve a flaky texture.
– Chill your tart shell before baking to prevent shrinking.
– Don’t skimp on the fruit—beautifully arranged slices will not only taste delicious but also look stunning.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To enjoy again, simply reheat slices in the oven at low heat or in the microwave.
FAQ Section
Can I make this tart ahead of time?
Yes! You can prepare the pastry and frangipane filling a day in advance. Assemble and bake just before serving.
What can I use instead of pears?
Apples, figs, or even mixed berries would work well in this recipe.
Conclusion
This Pear Frangipane Tart is a delightful way to celebrate the flavors of fall with loved ones. Its simplicity combined with elegant presentation makes it a must-try and a lovely addition to your recipe collection. After baking, don’t forget to leave a review, share your photos, or tag your creations on Pinterest or Instagram. Happy baking!
Nutritional Information
Approximately 350 calories per serving, with 23g of fat, 35g of carbohydrates, and 5g of protein.
Pear Frangipane Tart
Ingredients
Method
- In a food processor, combine the flour and sugar. Add the cold, cubed butter, and pulse until the mixture resembles coarse crumbs.
- Add the egg yolk and ice-cold water and pulse until the dough comes together. Wrap in plastic wrap and chill for 30 minutes.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled pastry until it’s large enough to fit your 9-inch tart pan.
- Press it into the pan and trim the excess. Prick the base with a fork and chill for another 15 minutes.
- Line the crust with parchment paper and fill with baking weights. Bake for 15 minutes, then remove the weights and paper, baking for an additional 5 minutes until lightly golden. Let it cool.
- In a medium bowl, cream the softened butter and sugar until light and fluffy.
- Mix in the almond flour, then beat in the eggs one at a time.
- Add the vanilla and flour, mixing until smooth.
- Pour the frangipane filling into the cooled pastry shell, spreading it evenly.
- Arrange the pear slices on top in a decorative pattern.
- Bake for 35-40 minutes until the filling is set and golden brown. Let it cool before serving.
- For a beautiful finish, gently heat the apricot jam and water until melted. Brush this over the pear slices for a glossy look.
- Slice and serve slightly warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream.
