If you want to enjoy a classic French pastry, this Pear Frangipane Tart is the answer. It is filled with delicious almond cream and then topped with poached pears. It is a delicious combination that you can enjoy any time of the year, more so when pears are in season.
3 pears (peeled, halved, and cored)
2 c. water
1 c. sugar
1/4 c. lemon juice
1 1/4 c. unbleached all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
1/2 c. cold unsalted butter (cubed)
1 large egg
1 tbsp. water
1/2 tsp. vanilla extract
7 ounces almond paste (chopped)
1/4 c. unsalted butter (softened)
3 tbsp. all-purpose flour unbleached
1 large egg
1/2 c. slivered almonds
2 tbsp. sugar
1 tsp. lemon juice or water
- Combine all the ingredients for the poached pears in a saucepan and bring to a boil.
- Simmer for about 10 to 30 minutes or until tender.
- Combine the flour, sugar, and salt in a food processor. Add the butter and pulse until the butter is the size of peas.
- Add the egg, water, and vanilla and pulse again until the dough just begins to form.
- Remove the dough from the food processor and form a rectangle using your hands.
- Roll out the dough into a 1/8-inch rectangle on a floured work surface.
- Line a rectangular pie plate (13.5 X 4-inch) with a removable bottom. Prick the bottom of the tart using a fork and refrigerate for about 30 minutes.
- Preheat the oven to 400 degrees Fahrenheit.
- Bake the crust for about 15 minutes.
- Combine the almond paste, butter, and flour in a food processor. Add the egg and process until the mixture is smooth. Set aside.
- Spread the filling into the hot crust. Cover with five pear halves (cut side down), alternating the direction of the pears.
- Sprinkle the slivered almonds mixture over the pie.
- Reduce the oven’s temperature to 375 degrees Fahrenheit and continue baking the tart for about 35 minutes or until golden brown.
- The amount of time to simmer the pears depends on their ripeness.