Pear and Frangipane Tart

The base is a sweet, crumbly pastry, topped with a delicious mixture of ground almonds, eggs, and butter (known as frangipane). For an extra treat, poached pears are placed on top before baking. This is an exceptionally tasty dessert, best served with a glass of good white wine.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Frangipane

  • 150 g Butter, unsalted

  • 150 g Sugar, white

  • 2 piece Egg, fresh

  • 0.5 teaspoons Vanilla, extract, imitation

  • 150 g Nuts, almonds, blanched

  • 50 g Wheat flour, white, multi-purpose

  • pieces Butter, unsalted

Poširane hruške

  • 3 pieces Pear, fresh

  • 750 ml Water

  • 150 g Sugar, white

  • 3 spoons Juice, lemon

  • 1 piece Spices, cinnamon, ground

  • pieces Lemon zest, fresh

Shortcrust pastry

  • 300 g Wheat flour, white, multi-purpose

  • 60 g Sugar, white

  • 200 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

Steps

  1. In a large bowl, sift the flour and mix it with sugar. Add cold butter cut into cubes. Quickly rub the butter into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the egg yolks and quickly knead everything together with cold hands into a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 to 40 minutes.

  2. In a large pot, mix water, lemon juice, sugar, a cinnamon stick, and a few pieces of lemon zest. Place the pot on the stove and slowly bring the mixture to a boil over moderate heat. Wash, peel, and cut the pears in half lengthwise. Remove the stems and cores and discard them. When the liquid boils, add the pear halves to the pot. Reduce the heat, cover the pot, and cook the pears for about 10 minutes until they soften. Turn them over after 5 minutes. Once the pears are soft, remove them from the pot and place them on a plate lined with paper towels. Let the pear halves cool.

  3. In a bowl, use an electric mixer to cream the softened butter and sugar. Add the eggs and almond extract, and mix until the ingredients are well combined. Finally, fold in the ground almonds and flour.

  4. Grease a round tart pan (30 cm in diameter) with butter. Take the dough out of the refrigerator and roll it out on a lightly floured surface into a 0.5 cm thick circle. Place the rolled-out dough into the pan and gently press it into the bottom and sides of the pan. Trim the excess dough with a rolling pin. Spread the frangipane evenly over the dough. Place the pear halves on a cutting board with the cut side down. Using a sharp, thin knife, slice them thinly, making sure they stay together. Arrange the sliced pear halves over the frangipane.

  5. Bake the tart in a preheated oven at 180°C for 40 to 50 minutes. Let the baked tart cool to room temperature, then cut it into desired-sized pieces, serve on plates, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 350.37 kcal
  • Fat: 20.01 g
    • Saturated Fat: 9.93 g
  • Carbohydrates: 38.23 g
    • Sugars: 21.22 g
  • Protein: 4.57 g
  • Fiber: 2 g

Advice

The pastry for the tart can be blind baked in a preheated oven before adding the almond cream and poached pears. Bake at 180°C for 10 to 15 minutes, or just until it turns a nice golden brown.