Go Back

“Pear Frangipane Tart”

Prep Time2 hours
Cook Time30 minutes
Total Time2 hours 30 minutes
Servings: 8 servings

Ingredients

  • For the Tart Dough:
  • 1 1/2 cups all purpose flour
  • 1 stick 8 tablespoons unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 egg mixed with 1 teaspoon water and beaten
  • For the Almond Cream:
  • 6 tablespoons butter
  • 5 tablespoons sugar
  • 1/2 cup almond flour
  • 2 whole eggs
  • For the Pastry Cream:
  • 1 1/4 cup milk
  • 1 teaspoon vanilla
  • 2 egg yolks
  • 3 tablespoons sugar
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • For the Topping:
  • 3 ripe pears peeled, cored, and thinly sliced
  • 2 tablespoons apricot jam mixed with 1 tablespoon water and warmed in the microwave

Instructions

  • To make the dough, combine the flour, sugar, and salt in a medium-large mixing bowl. Add the butter and work it into the flour mixture with your fingers until it reaches a sandy consistency, with pebble-sized pieces throughout. Add the egg wash and mix with a fork until just incorporated.
  • Pour the dough out onto a well-floured cutting board or surface and roll out with a rolling pin into a circle about 1/8-inch thick. Flip the cutting board over onto a tart pan with a removable bottom or roll the dough onto the pin and unroll over the pan. Lightly press into the contours of the pan and trim for neat edges. Freeze the dough in the tart pan for 30 minutes.
  • Prepare the almond cream by creaming the butter with a wooden spoon or electric mixer until fluffy and smooth.
  • Add the sugar to the creamed butter and continue to work until smooth.
  • Add the almond flour and stir until it is well combined, making sure not to overwork it.
  • Work the eggs in one at a time. Once incorporated, set mixture aside.
  • Next make the pastry cream by bringing the milk to a boil in a medium saucepan with the vanilla.
  • With a whisk, work the egg yolks with the sugar in a mixing bowl until the mixture is pale yellow.
  • Sift the flour and cornstarch into the yolk and sugar mixture and stir to remove any lumps.
  • Pour in half of the hot milk mixture and whisk quickly to temper the mixture, then return the contents of the bowl to the saucepan.
  • Heat the pastry cream over medium flame while stirring with a wooden spoon. Be sure to scrape the bottom and lower inside edges of the pan to prevent any lumps and to keep the mixture from scalding.
  • Cook the pastry cream for 3 minutes after it has come to a boil.
  • Transfer the pastry cream to a stainless-steel bowl and cover with melted butter or plastic wrap to prevent the formation of a skin. Push the plastic wrap down so that it is touching the surface of the cream and allow to cool.
  • Preheat the oven to 350 degrees F. Combine the almond cream with the pastry cream. Remove the crust from the freezer and spread this frangipane mixture over the bottom of the shell, about halfway up the sides of the pan. Cover the frangipane with the pears in a decorative pattern.
  • Place in the pre-heated oven and bake for 30 minutes. Remove from the oven and brush the surface with the apricot glaze. Serve warm or at room temperature.