Frangipani Pear Tart
Calories: 23
Adjust Servings Here: 9 Servings
Description
The Frangipani Pear Tart combines a buttery, flaky crust with a rich, almond cream filling and juicy, fresh pears for a harmonious blend of textures and flavors. The tart's elegant presentation and delectable taste make it a standout dessert for any occasion. Finished with a glossy apricot jam glaze, this tart is visually stunning and irresistibly delicious.
Ingredients
For the crust
- 160 g (1¼ cups) All-purpose flour
- 113 g (½ cup) Unsalted butter cold and cut into small cubes
- 50 g (¼ cup) Granulated sugar
- ¼ tsp Salt
- 1 large Egg yolk
- 2-3 tbsp Cold water
For frangipani filling
- 113 g (½ cup) Unsalted butter softened
- 100 g (½ cup) Granulated sugar
- 112 g (1 cup) Almond flour
- 2 large Eggs
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
- ¼ tsp Almond extract
- 2 tbsp (15 g) All-purpose flour
For the topping
- 3-4 ripe pears peeled, cored, halved and thinly sliced
- ¼ cup (25 g) Almond flakes
- 2 tbsp Apricot jam warmed and strained
Instructions
- Prepare the Pie Crust: In a large bowl, combine flour, sugar, and salt. Add cold butter cubes and rub into the flour mixture using your fingertips until the mixture resembles coarse crumbs. Add the egg yolk and mix to combine. Add cold water, one tablespoon at a time, until the dough comes together. Do not overwork the dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.160 g All-purpose flour, 113 g Unsalted butter, 50 g Granulated sugar, ¼ tsp Salt, 1 large Egg yolk, 2-3 tbsp Cold water
- Partially bake the crust: On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan and trim any excess. Dock the pastry with the tings of a fork. Line the crust with parchment paper and fill it with pie weights. Partially bake for 15 minutes.
- Make the Frangipani Filling: In a bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, and then add the lemon juice. Mix in the almond flour, all-purpose flour, vanilla extract, and almond extract until the mixture is smooth.113 g Unsalted butter, 100 g Granulated sugar, 112 g Almond flour, 2 large Eggs, 1 tsp Vanilla extract, ¼ tsp Almond extract, 2 tbsp All-purpose flour
- Oven: Preheat your oven to 350°F (/175°C/ Gas mark 4.
- Assemble the tart: Spread the frangipani filling evenly over the pie crust. Slice each pear half thinly, keeping the slices together to maintain the shape of the half. Take a sliced pear half and gently press on the slices to fan them out slightly. Starting from the edge of the tart, place the fanned pear half on top of the frangipani filling, with the narrow end towards the center. Place the next fanned pear half, slightly overlapping the previous one, continuing around the edge of the tart in a circular pattern. Sprinkle almond flakes evenly over the top.3-4 ripe pears, ¼ cup Almond flakes
- Bake the Tart: Bake in the preheated oven for 35-45 minutes, or until the frangipani filling is set and the tart is golden brown. Remove the tart from the oven and let it cool for about 10 minutes.
- Finish the Tart: While the tart is still warm, brush the top with warmed apricot jam to give it a shiny glaze. Allow the tart to cool completely before serving.2 tbsp Apricot jam
- Serve: Slice and enjoy your Frangipani Pear Tart with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen