Pear Frangipane Tart Recipe | Delicious and Easy Homemade Tart
Indulge in the irresistible flavors of our pear frangipane tart. Experience the delicate sweetness of poached pears complemented by the rich and nutty frangipane filling. This easy-to-follow recipe starts with poaching the pears in a delightful blend of sugar, ginger, cinnamon, vanilla, lemon juice, and cardamom. While the pears cool, prepare the sweet pastry by combining flour, icing sugar, butter, egg yolk, and double cream. Wrap the dough in the fridge until chilled. For the frangipane filling, cream together soft butter, sugar, beaten egg, almond extract, and vanilla extract. Add ground almonds, mix until combined, and set aside. Roll out the chilled dough and line the tart cases. Blind bake the pastry until golden brown. Spread a layer of apricot jam on the baked tart cases and pipe the frangipane filling. Arrange the sliced poached pears on top and sprinkle with flaked almonds. Bake until golden brown, and glaze with a mixture of apricot jam and poaching liquid. Serve and savor the deliciousness of our pear frangipane tart. If you enjoy this recipe,
Ingredients:
- Pears (quantity as desired)
- 300 grams of sugar
- 1 tablespoon of sliced ginger
- 1 cinnamon stick
- Half a vanilla pod
- 1 teaspoon of lemon juice
- 2 cardamom pods
- 250 grams of plain flour
- 60 grams of icing sugar
- 125 grams of butter
- 1 egg yolk
- 2 tablespoons of double cream
- 150 grams of soft butter
- 150 grams of sugar
- 1 beaten egg
- 1 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 150 grams of ground almonds
- 5 tablespoons of apricot jam
- Flaked almonds for garnish
Cooking steps:
- Peel and core the pears. In a saucepan, combine water, sugar, sliced ginger, cinnamon stick, vanilla pod, lemon juice, and cardamom pods. Simmer and add the pears. Poach for 15-20 minutes until soft.
- Place the poached pears in a bowl and pour over the poached liquid. Let it cool.
- In a mixing bowl, combine flour and icing sugar. Add butter and rub it to resemble breadcrumbs. Mix in the egg yolk and double cream to form a dough. Chill in the fridge for 20-30 minutes.
- For the frangipane, cream together soft butter and sugar. Add beaten egg, almond extract, and vanilla extract. Mix well. Add ground almonds, mix, and set aside.
- Roll out the chilled dough and line tart cases. Trim the excess and chill for 20 minutes.
- Preheat the oven to 180°C. Blind bake the tart cases for 8-10 minutes, remove the rice, and bake for an additional 4-5 minutes until the bottom cooks.
- Spread apricot jam on the bottom of the cooked tart cases. Pipe the frangipane mix on top and smooth it out with a spoon.
- Arrange the sliced pears and sprinkle flaked almonds.
- Bake for 20-25 minutes until golden brown. Let them cool.
- In a saucepan, combine apricot jam and poaching liquid. Simmer and strain.
- Remove the tarts from the cases and brush with the glaze.
