Pear Tart with Almond Frangipane
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Servings
16-20
servings
Ingredients
- Frangipane
-
4 lbs. Almond paste
-
6 oz. Sugar, granulated
-
2 lbs. Butter, softened
-
2 lbs. Eggs, room temperature
-
6 oz. Cake flour, sifted
- Pear Tart
-
6 ea. Pears, firm but ripe
-
16 oz. White wine
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16 oz. Water
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10 oz. Sugar, granulated
-
1 ea. Lemon peel
-
1 ea. Vanilla bean
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22.5 oz. Frangipane
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2 oz. Almonds, sliced
Directions
- Frangipane
- Combine almond paste, butter and granulated sugar. Cream together until smooth and
light. - Slowly add eggs, scraping bowl as necessary.
- Add flour and mix just until incorporated (do not over-mix).
- Pear Tart
- Peel pears, cut into halves and remove the core.
- Combine wine, water, sugar and flavorings in a stainless pot. Bring to a boil, then lower
heat. Drop in the pear halves and poach over gentle heat until they can be pierced easily
with a toothpick. Remove the pears, drain of excess syrup and allow to cool. - Spread frangipane into 2 unbaked tart shells and arrange 6 fanned, sliced pear halves in
a pleasing pattern. Sprinkle sliced almonds around the border. - Bake at 350°F (310°F convection) about 25 to 30 minutes, until lightly browned.
Frangipane should be soft and not take too much color. Cool thoroughly. - Finish tarts with powdered sugar or glaze with a neutral gel.
