Pear and Almond Frangipane Tart

Description

Pear and Almond Frangipane Tart

Ingredients:

Frangipane:

6 tablespoons unsalted butter, at room temperature

½ cup granulated sugar

1 cup ground blanched almonds

2 teaspoons flour

3 egg yolks

1 teaspoon vanilla extract

1 teaspoons almond extract

Poached Pears:

2 pears

2 cups water

½ cup dry white wine

½ cup sugar

Pasta Frolla:

1 egg yolk

4 Tbs. powdered sugar

1¾ cups sifted flour

½ cup sweet butter

1 tsp. lemon juice

2 Tbs. ice water

Pinch of salt

Instructions:

For the frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and egg yolks. Add in the vanilla and almond extracts. Process the mixture until it is very smooth.

Prepare the pears. Combine the water, wine and sugar in a saucepan and bring to a simmer. Cut the pears in half, remove the seed and peel. Add the pear to the syrup and poach for about 10 minutes. Remove, cool and slice.

Prepare the dough: Place the flour, confectioner's sugar, and salt in a food processor add cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk, water and lemon juice, combine in several pulses until it forms into a dough. Flatten into a disk and place it in a plastic wrap and refrigerate for 30 minutes. Roll out the dough to a 12 inch circle and line a 9-in tart tin with removable bottom. Chill the tart shell for at least 30 minutes.

Preheat the oven to 375 degrees. To partially bake the tart shell, line the tart shell with pie and bake for about 25 minutes. Remove from the oven and let it cool for 5-10 minutes.

Spread the frangipane evenly into the cooled tart. Press on the pear into the frangipane. Place the tart on a baking sheet and bake in the oven for about 35 minutes, until the frangipane is golden brown. Cool the tart on a wire rack. Before serving, you can brush the pears tart with apricot glaze.

Apricot Glaze:

Ingredients:

1 16 oz. jar apricot jelly

Instructions:

In a saucepan, heat jelly until it comes to a boil. Drain the mixture through a fine sieve.

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