10 December 2020

Pear Frangipane Tart - Tarte a la Frangipane aux Poires

Pear Frangipane Tart - Tarte a la Frangipane aux Poires / www.delightfulrepast.com

Pear Frangipane Tart is the perfect "something different" autumn and winter dessert. Of course, I would have made it easier on myself if I'd just sliced the pear halves instead of deciding to get cute and do pear quarters, which gets a bit fiddly.

Some people poach the pears first, but it's not necessary and I actually prefer the tart made with raw pears. And regular readers know I love to use wine, sherry, brandy, rum, and liqueurs in my cooking and baking, but not in this. The delicate flavor of the pears is easily overwhelmed. 

Pear Frangipane Tart - Tarte a la Frangipane aux Poires (this image my original watercolor painting) / www.delightfulrepast.com
I have fun posing the produce for my watercolor sketching
while I wait for it to reach the perfect stage of ripeness.

And if you're tempted to splash in more than the 1/4 teaspoon of almond extract, please resist. It's a very powerful flavoring, and just the tiniest bit is needed to enhance the flavor of the almond filling. The crisp buttery pastry is the third delicate flavor in this delightfully subtle tart.

I like pairing this with a nice cup of Darjeeling, a tea with subtleties of its own! How about you?   


If you like it, please Pin it and share it!

Pear Frangipane Tart

(Makes one 9-inch/23cm tart, 8 servings) 

The Pastry - Pâte Sucrée (a sweet shortcrust pastry) 

1 1/4 dip-and-sweep cup (6.25 ounces/177 grams) unbleached all-purpose flour
1/8 packed cup (0.5 ounce/14 grams) unsifted powdered sugar
1/4 teaspoon salt
1 stick (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk (reserve white for filling)
1 tablespoon water, milk or cream 

The Filling - Frangipane

1/2 cup (4ounces/113 grams) unsalted butter
1/2 cup (3.5 ounces/99 grams) sugar
1 firmly packed cup (4 ounces/113 grams) super-fine almond flour (ground almonds)
2 large eggs, room temperature
1 large egg white
1/4 teaspoon almond extract
1/8 teaspoon salt 

The Pears 

2 medium (7 ounces/198 grams each) firm-ripe pears (Anjou, Bartlett, Bosc, Comice)
1/4 cup apricot preserves, heated and strained


1 Add flour, powdered sugar and salt to work bowl of food processor; turn on for about 3 or 4 seconds to combine. Add chunks of butter; pulse to a crumb texture. Add egg yolk and liquid; pulse until the dough starts clumping together. This is to be a crisp, more cookie-like crust, rather than a flaky pastry; so there's not quite the concern about over-processing. Flatten slightly into a 4- to 6-inch round disc, wrap and refrigerate for 30 to 60 minutes. 

2 Lightly butter a 9-inch/23cm tart tin (1-inch deep) and set it on a baking sheet. On lightly floured 12-inch square of baking parchment paper or aluminum foil, roll out the pastry to a 12-inch circle. Transfer dough to tart tin, pressing dough (but not stretching it) to fit the tin. Save the parchment or foil; you're not done with it. With scissors or knife, trim the overhanging pastry to 1/2 inch all around. Fold it in and press it to the sides to form a thicker side crust. Trim the edges* by rolling the rolling pin over the top. Press the pastry into the flutes so that it rises a bit above the edge (in case of shrinkage). Pop it in the freezer for 15 minutes while you preheat the oven to 375F/190C/Gas5.

3 Cover chilled pastry with the reserved piece of parchment or foil, clean side up, pressing it to fit well (the parchment works best if you was it up then smooth it out). Spread 2 cups of ceramic pie weights (that's two packages of Mrs. Anderson's ceramic pie weights), also called ceramic baking beans in the UK, over the parchment or foil. Bake for 15 minutes. Remove parchment or foil and weights; continue baking for 10 minutes, until lightly browned to a pale golden. Let stand to cool a bit.

4 While pastry is cooling, make the filling. In 2-quart saucepan over medium heat, melt the butter. Take off heat, and stir in the sugar, then the ground almonds, eggs, almond extract and salt until well combined. 

5 Peel, half, and core the pears. Slice each half in half again vertically and then horizontally into 1/4-inch slices 1/8-inch (3 mm) slices; keep together. Pour frangipane filling into cooled pastry. Lift each quarter and place evenly in the filled tart shell and flatten and fan the quarters slightly.  

6 Bake (with tart tin on baking sheet) for about 35 to 45 minutes (Love my TimeStick timer). Transfer to wire rack to cool.

7 Optional: In small saucepan over low heat, melt the apricot jam and strain it into a small bowl. With a pastry brush, apply a thin coating of jam to just the pears. 

8 Cool to room temperature, about 1 hour. Remove from tin. Serve at room temperature. Dust with sifted powdered sugar just before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

57 comments:

Angie's Recipes said...

Such a beautiful and luscious Frangipane tart! The nice golden surface and moist center are amazing.

Jean | DelightfulRepast.com said...

Thank you, Angie. I can't wait to make it again!

ellen b. said...

Such a pretty dessert. Sounds delicious.

Linda Stoll said...

The tart looks scrumptious ... and your artwork simply stunning, Jean!

Jean | DelightfulRepast.com said...

Thanks, Ellen!

Jean | DelightfulRepast.com said...

Linda, thanks so much! I appreciate the encouragement!

Richard Sheppard said...

Oh yes, pears are one of my very favorite fruits and yes, you're right, I never cook with them! This must change. it's hard finding pears that don't rot before they ripen. Grrrrrr. But when I do, they're heavenly. I'll have to try this, I'm sure it's delicious. Nice pear painting too!!!

TONY said...

A lovely tart Jean. Using pears is great. I just love the taste of almonds. Cyanide would work on me. No problem !!
Do you prefer Darjeeling to Assam, Jean?

Darjeeling, is cultivated in the cold climate of the foothills of the Himalayas while Assam tea comes from the lowlands of the clay soils of the Brahmaputra River. Climate and geology play a big part in the flavour of each type of tea. Darjeeling is slightly spicier than Assam. More Assam is sold world wide than Darjeeling.
Its amazing what you can GOOGLE !! Ha! ha!

When Marilyn and I were in India two years ago, we bought some Darjeeling from a tea and spice emporium in Delhi. We still have some. It has an amazing taste.

Great tart and great water colours of a pair of pears!!

Phil in the Kitchen said...

I love a frangipane tart and you can't do better than pears. Looks delicious and, although it's trickier, I think pear quarters are nicer. There are some varieties of pear which I might poach before adding to the tart, just to bring out their flavour. Some older varieties, such as Vicar of Winkfield seem better for poaching. You could argue that I should use newer varieties but I can't resist buying fruit with names like that. Because this sort of tart always reminds me of Normandy, I'll have a glass of cider with it - perhaps a chilled glass of English ice cider. (Although I'll settle for cup of tea if the kettle's on).

Louca por porcelana said...

Hummm,your dessert looks wonderful!Beautiful draw too.And yes,I love that gorgeous plate!

Thomas "Sully" Sullivan said...

You make the case for a nuanced treat in this one, methinks. I like your reasoning about all things subtle here. Also, ‘pears your pear sketches are pearless – I mean peerless. Ap-pear-antly your career as a visual artist is about to ripen.

Kitchen Riffs said...

Great looking tart -- love the appearance of the top. Wonderful texture! Bet the flavor is wonderful, too. :-) Thanks!

Pauline Wiles said...

In terms of pairing... I think this would go nicely with another piece of tart! Seriously, I love anything in the "marzipan" family and any type of black tea with this would be a real treat. Happy December, Jean.

Jean | DelightfulRepast.com said...

Richard, thank you. And I hope you will try this soon. It's better to have the pears a bit less ripe for this than you would prefer if eating them raw. So you shouldn't have a problem with them rotting first! Let me know how it goes.

Jean | DelightfulRepast.com said...

Tony, thank you. AND for noticing my pear pair painting! I love Assam as well as Darjeeling and probably drink Assam a little more often. Enjoyed your Google-gained knowledge!

Jean | DelightfulRepast.com said...

Phil, thank you. I'm glad you also prefer the quarters. But I do like to include a less fiddly option where possible. And I'm with you, I'm not sure I could resist trying a variety called Vicar of Winkfield!

Jean | DelightfulRepast.com said...

Thank you, Maristella. And YOU would notice the plate! I love looking at your own collection.

Jean | DelightfulRepast.com said...

Thank you, Sully. It's always interesting to see what aspects of a post you particularly notice! And, of course, you are a master of subtleties and nuances.

Jean | DelightfulRepast.com said...

Kr, thank you. And I'm certain you and Mrs Riffs would come up with the perfect beverage to pair it with!

Jean | DelightfulRepast.com said...

Pauline, thank you so much. I like your idea of pairing it with another slice! And it's not overly sugary, so you really could. And Happy December to you!

Sandi@ Rose Chintz Cottage said...

Well, you have done it again; surprised me with a lovely tart! I have never baked pears other than to make a pear crisp. It makes a beautiful looking tart and I'm sure, a real treat as well. The watercolour is lovely! My aunt did watercolour and oil both but I believe she loved doing watercolour more. I have one of her first watercolours in my home which I'm happy to have. Thank you for sharing your lovely recipe and watercolour at my party this week. It is a pleasure to have you. Have a wonderful weekend, Jean!

Jean | DelightfulRepast.com said...

Sandi, thank you! How wonderful to have one of your aunt's paintings in your home. I love how you have and use family things.

Margaret said...

Jean, I was wondering what to do for a dessert since we are not having our usual Christmas feast and this pear frangipane tart sounds perfect.

Thank you for sharing the recipe and for including your lovely watercolours in your posts!

Jeanie said...

First of all, I adore your pear painting. I think it's one of your best! And what a beautiful and festive dessert for the fall. (Do you serve it with Partridge as the main course?!)

Jean | DelightfulRepast.com said...

Margaret, thank you so much on both counts!

Jean | DelightfulRepast.com said...

Thank you, Jeanie! And no partridges on my table, but I wouldn't mind sketching one! :-)

Tamago said...

Such an elegant and yummy looking tart! I would like to have it with Darjeeling tea, too :-)
Your watercolor pears are very pretty!

P.S. Thank you for your comment. My boys usually eat on raised dishes :-)

Jean | DelightfulRepast.com said...

Thank you, Tamago. And I've wondered if raised dishes wouldn't be good idea for older cats especially.

Sherry's Pickings said...

your tart looks beautiful Jean, as does your watercolour. yes almond extract is fabulous but very strong. keep safe
sherry

Lea Ann (Cooking On The Ranch) said...

Your pear tart is beautiful Jean. I've made a Pear Frangipane and it's so rewarding once it's done.

Jean | DelightfulRepast.com said...

Thank you, Sherry. I keep trying to find time to paint a landscape, but I seem to never paint anything but fruits and vegetables (and the occasional animal)!

Jean | DelightfulRepast.com said...

Lea Ann, thank you. I want to make another one soon.

Cocoa and Lavender said...

Beautiful tart, Jean — pears and almond are such the perfect pairing! And how nice to have something this elegant on the Christmas table.

Jean | DelightfulRepast.com said...

Thanks, David! Something a little different, and nice for smaller celebrations, eh? Happy Isolating!

Tandy | Lavender and Lime (http://tandysinclair.com) said...

Your Pear Frangipane Tart looks amazing. I also don't precook the pears :)

Chef Mimi said...

This is beautiful. I know it tastes good, but I love how pretty you made it!

Jean | DelightfulRepast.com said...

Tandy, thanks. Good to see another "no precooking the pears" baker!

Jean | DelightfulRepast.com said...

Mimi, thank you. I do like food to be pretty!

Marilyn Miller said...

Yummm!

Jean | DelightfulRepast.com said...

TY, Marilyn. Perfect with a cup of tea!

Miz Helen said...

Thanks so much for sharing your awesome post with us at Full Plate Thursday,514. Hope you are having a great week and come back to see us soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you, Miz Helen! See you soon!

Anajá Schmitz said...

Amei essa receita da torta. E todas as outras receitas também são divinas.
Obrigada por compartilhar conosco.
Tenha um feliz natal.

Jean | DelightfulRepast.com said...

Thank you so much, Anaja. I hope you will try it soon and let me know how it turned out for you. Have a wonderful 2021—Ter um ano maravilhoso!

Gloria Baker said...

Jean this looks stunning I love all with pears !! thanks by the recipe!!
Merry Christmas!

Jean | DelightfulRepast.com said...

Thank you, Gloria. Sometimes it doesn't matter how a dessert looks, but some occasions call for a pretty one, don't they!

Jean | DelightfulRepast.com said...

Thank you, Gloria. Sometimes it doesn't matter how a dessert looks, but some occasions call for a pretty one, don't they!

Lowcarb team member said...

Such a delicious looking Frangipane tart, many thanks for sharing the recipe.

Happy December Wishes

All the best Jan

Jean | DelightfulRepast.com said...

Thank you so much, Jan. And wishing you a wonderful 2021.

French Ethereal said...

Jean, yum!!! What else can one say?! I am happy to feature your post at this week's really full Share Your Style (#286). There were sooo many good features these past few weeks. I love this time of year for everyone's wonderful holiday posts... <3

I hope many of us cook your fragipane soon. I'm thinking this dish will become a new holiday tradition...

Christmas hugs to you,
Barb :)

Jean | DelightfulRepast.com said...

Barb, thanks so much. This is one I really love and will be making again next week. Wishing you a wonderful 2021.

Karen (Back Road Journal) said...

I was spoiled when I could go out into our orchard and pick the perfect pear for a dessert like this. Now I'll have to hope my instacart shopper can pick out the right pears for me because your tart is calling my name.

Jean | DelightfulRepast.com said...

Thank you, Karen. And I know exactly what you mean! As much as I appreciate having shoppers so that I can stay out of the stores during the pandemic, I am constantly challenged by not being able to pick out things for myself. I hope your shopper picks out some good pears for you!

Marilyn Miller said...

Sounds yummy!

Jean | DelightfulRepast.com said...

Thanks, Marilyn. Even Mr Delightful loves it, and he's one of those people who claims to not like pears!

Kavey said...

Gorgeous pear painting!

Jean | DelightfulRepast.com said...

Thank you, Kavey!

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