For a long time I was afraid to make a tart, I was afraid that if I make some sort of a pear tart that it would turn out wrong, the pears would not be cooked, the tart shell would be tough and and all that, but last weekend I just dove right into making my first tart and it was a full on success. I introduce you to my Pear & Almond Frangipane Tart.
Boy my fear was totally irrational and conquered, my Pear & Vanilla Frangipane tart was a HUGE HIT with my Baby’s Family and my MOTHER IN LAW loved is alot and I am glad because I made the tart with her in mind.
The Tart Shell is Buttery & Flaky and seriously one of the best crust I have made this year~It is truly a great Crust, though time consuming to mold into the tart pan it was worth it.
The Bosc Pears are infused with lots of spices such as cloves, lime juice, cinnamon stick, vanilla bean & Sugar.
I am glad that my fear of making a tart is over~I will be making this wonderful pear tart again and again and again because it is heaven on earth delicious and you will love it to~it might become your favorite all time dessert~I am just saying~I will never be afraid to make a tart again~
Pear & Almond Frangipane Tart
- Buttery Tart Shell
- 1 1/2 Cup all purpose flour
- 1/2 Cup powdered sugar
- 1/2 Teaspoon kosher salt
- 9 Tablespoons, cold unsalted butter cut into cubes
- 1 Egg yolk
- Poach Pears
- 3-4 Meadium Bosc pears
- 3-4 Cups Water
- 1 Cup sugar
- 1 Cinnamon Stick
- 5-6 Whole cloves
- 1 Vanilla bean scraped
- Almond Filling
- 1 Cup ground almonds
- 2/3 Cup sugar
- 6 Tablespoon unsalted butter, room temperature
- 2 Teaspoon flour
- 1 Teaspoon cornstartch
- 1 Teaspoon vanilla extract
- 1 Teaspoon almond extract
- 1 egg plus 1 egg white
- 9 inch Tart Shell
- Poach Pears: Peel the pears, cut them in half and core and get rid of the fibrous strands. Set aside. In a large pot add water, sugar, lime juice, cinnamon stick, cloves, salt, vanilla bean and pod into the pan, bring to a simmer over medium heat, add the pears and simmer for 10 minutes on low, covered.
- Buttery Tart Shell: Preheat oven to375 degrees. In a food processor pulse powdered sugar, flour and salt till combined,add butter and pulse till the the mixture resembles pea-sized crumbs, add the egg yolk and pulse the till the dough starts to slightly form, turn the dough out and form into a ball tightly and refrigerate for 2-3 hours or or over night ( I made my tart shell dough a week in advance, then I let it thaw out on the fridge overnight, then I let it sit at room temperature slightly before I started to mold the dough into the tart shell, you will not use all of the tart dough) butter a 9 inch tart shell all over and mold the dough into the tart shell making sure that the sides and bottom are all in an even thickness. butter a shiny side of aluminum foil and place buttered side on the tart shell ( no pie weights needed) place on a baking sheet and baked for 25 minutes until the the sides of the tart shell are brown, slightly colored, place tart shell on a wire rack and let it cool to room temperature.
- Almond Filling: In a food processor combine butter and sugar and pulse till smooth, add the ground almonds and pulse till combined, Add the flour and cornstarch and pulse to combine( making sure to scrape the sides and bottoms down) add vanilla extract, almond extract & Eggs and continue to pulse till the filling is thick and smooth.
- Assembly: Preheat oven to 350 degrees. Pour almond filling into the cooled tart shell making sure its even all throughout. Drain and pat dry the pear halves and slice thin and place in the tart shell the entire slice half pears ( you may not need to use all of the poach pears) fill the tart with more slice pears if needed. place pear tart in a baking sheet and bake in the oven for 45-50 minutes until the tart is puffed, golden brown and firm to the touch. Cool tart in a wired rack.
- Note: Poach pear can be refrigerated for 3 days.
- Note: Almond Filling Can be refrigerated for 2 days.