Pear Frangipane Tart

Yield: 8 to 12 servings of pear frangipane tart

Recipe

  1. Poaching Liquid for the Pears
  2. Frangipane
  3. Pear frangipane tart dough

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
  1. Combine all ingredients in a pot and bring to a slight boil.
  2. 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
    PRN-AC-A094601
  1. Mix almond paste and sugar until crumbly.
  2. Add butter and mix until smooth.
  3. 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
    NLN-PO-A093501
  • 145g
    all-purpose flour
  1. Line 4″ tart pan with dough.
  2. Fill with frangipane.
  3. Top with fanned poached pears.
  4. Bake at 350°F until browned.
  5. Glaze each pear frangipane tart with apricot glaze.

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