Pear Frangipane Tart

Yield: 8 to 12 servings of pear frangipane tart

Recipe

Products

Nut Pastes - Almond Paste - Six 7# cans

Nut Flours - Almond Flour Blanched - 25# carton

Poaching Liquid for the Pears

ingredients	preparation
1l water 454g granulated sugar 60g honey 10g Vanilla 1 bottle white wine 8piece(s) black peppercorns 4piece(s) cloves	Combine all ingredients in a pot and bring to a slight boil. Poach peeled and halved pears until tender. Use a cheesecloth or parchment paper circle to keep the pears submerged.

Frangipane

ingredients	preparation
28g granulated sugar 113g butter 28g cake flour 113g whole eggs 227g Nut Pastes - Almond Paste - Six 7# cans	Mix almond paste and sugar until crumbly. Add butter and mix until smooth. Add eggs and flour alternately.

Pear frangipane tart dough

ingredients	preparation
85g unsalted butter 57g powdered sugar 28g egg yolks 3teaspoon(s) salt 5g 40g Nut Flours - Almond Flour Blanched - 25# carton 145g all-purpose flour	Line 4″ tart pan with dough. Fill with frangipane. Top with fanned poached pears. Bake at 350°F until browned. Glaze each pear frangipane tart with apricot glaze.

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