How to Make a Pear Frangipane Tart with Red Wine - Step by Step Guide
In this recipe, you will learn how to make a pear frangipane tart with a delicious red wine filling. The tart dough is a sweet, cookie-like pat sucre made with butter, powdered sugar, salt, egg, and vanilla. After chilling overnight, the dough is rolled out and pressed into a metal tart tin with a removable bottom. Blind baking the crust ensures it becomes crispy and crunchy.
To create the frangipane filling, blend almond paste, butter, eggs, salt, and flour until smooth and combined. The filling is then spread onto the cooled baked tart crust.
For the pears, you have the option to either poach them in red wine overnight for a gorgeous deep pink color, or you can use regular poached pears. After drying the pears, they are arranged in a fan-like pattern on top of the frangipane filling.
The tart is then baked until the frangipane sets and the pears are tender. A reduction of the poaching liquid is brushed over the tart for a beautiful glaze.
This pear frangipane tart is a show-stopping dessert that combines the sweetness of pears with the rich and nutty flavor of the frangipane filling. It's perfect for special occasions or when you want to impress your guests with a stunning dessert. Follow this step-by-step guide to create your own pear frangipane tart with red wine filling.
Ingredients:
- Butter (unsalted, softened)
- Powdered sugar
- Salt
- Egg
- Vanilla extract
- Flour
- Almond paste
- Pears
- Red wine
- Orange juice
- Spices (optional)
Cooking steps:
- Cream the softened butter in a mixing bowl, then add powdered sugar, salt, egg, and vanilla extract. Mix until combined.
- Gradually add flour to form a ball of dough. Do not overmix.
- Wrap the dough in plastic wrap and chill overnight in the refrigerator.
- Poach your pears in red wine, orange juice, and spices overnight for a deep pink color or use regular poached pears.
- Preheat oven to 375 degrees and prepare a metal tart pan with a removable bottom.
- Roll out the tart dough on a floured surface and transfer it to the tart pan. Press to fit and trim off any excess dough.
- Chill the tart crust in the freezer for 10-15 minutes, then blind bake with pie weights for 10 minutes and without them for another 10 minutes.
- Allow the tart crust to cool completely before proceeding.
- Prepare the frangipane filling by blending almond paste, butter, eggs, salt, and flour until smooth and combined.
- Spread the frangipane filling onto the cooled tart crust.
- Arrange the poached pears or regular pears in a fan-like pattern on top of the frangipane filling.
- Bake the tart until the filling sets and the pears are tender.
- Reduce the poaching liquid to create a glaze and brush it over the tart.
- Allow the tart to cool before serving. Enjoy!
