Pear Frangipane Tart

Yield: 8 to 12 servings of pear frangipane tart

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
  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
  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.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528