Pear Frangipane Tart

Pear Frangipane Tart Image Author: Canadian Living Credits: Pear Frangipane Tart Image

This recipe is relatively simple to prepare using common pantry ingredients. Almonds and pears complement each other in the not-too-sweet filling. Serve with a drizzle of chocolate sauce or dollop of whipped cream, if desired.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: October 2012

Ingredients

  • 1/2 cup blanched almond
  • 1/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
  • 3 tablespoons cold butter cubed
  • 3 tablespoons liquid honey
  • 2 eggs
  • 1 teaspoon almond extract
  • 1 1/2 ripe bartlett pears (about 9 oz/255 g)
  • 1 1/2 ripe Bosc pear (about 9 oz/255 g)
Pastry:
  • 1 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cubed
  • 1 egg yolk
  • 1 teaspoon vinegar

Method

In food processor, pulse almonds, sugar, flour and salt until fine. Add butter and honey; pulse until in fine crumbs. Add eggs, 1 at a time; blend until smooth. Add extract. Transfer to bowl; cover and refrigerate for 1 hour.

Pastry: Meanwhile, in bowl, combine flour with salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs.

In liquid measure, beat egg yolk with vinegar; pour in enough ice water to total 1/3 cup. Drizzle over flour mixture; stir briskly with fork just until dough clumps together, adding up to 2 tbsp more water if necessary. Form into rectangle. Wrap in plastic wrap; refrigerate for 30 minutes.

On lightly floured surface, roll out pastry into 15- x 5-inch (38 x 12 cm) rectangle. Fit into 14- x 4-inch (35 x 10 cm) tart pan with removable bottom; trim pastry even with edges. Cover with plastic wrap; refrigerate for 30 minutes.

Prick pastry all over with fork. Line with foil; fill with pie weights or dried beans. Bake in bottom third of 400 F (200 C) oven for 15 minutes. Remove foil and weights; bake until golden, about 5 minutes. Let cool.

Fill pastry with almond mixture. Peel, halve and core pears; slice each half into 1/8-inch (3 mm) thick slices. Gently fan pear slices and place on top of filling. Bake in bottom third of 375 F (190 C) oven until puffed and golden, 35 to 40 minutes. Serve warm or at room temperature.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 260 mg
  • Sugars 22 g
  • Protein 9 g
  • Calories 503.0
  • Total fat 30 g
  • Potassium 204 mg
  • Cholesterol 152 mg
  • Saturated fat 15 g
  • Total carbohydrate 52 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 40.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 22.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pear Frangipane Tart

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