Frangipane Tart French Recipe
Tender poached pears in a rich almond filling offer a decidedly delicious celebration of autumn.
Ingredients
| 1 | 9-inch | pâte sablée tart shell, shaped but unbaked |
| 1/3 | cup | sugar |
| 1/2 | teaspoon | lemon zest |
| 3 | ounces | almond paste |
| 5 | tablespoons | butter, room temperature |
| 2 | eggs | |
| 1/2 | cup | flour |
| 1/8 | teaspoon | salt |
| 2 | pears, poached, cooled and patted dry | |
| ~ | powdered sugar, for garnish |
Directions
Preheat oven to 375 degrees. Place the shaped tart shell in the freezer to keep it cold while you prepare the filling.
- In the bowl of a stand mixer, combine the sugar, zest and almond paste.
- Slowly beat in the butter, scraping the sides after each addition.
- Add the eggs, one at a time, mixing and scraping after each addition.
- Add the flour and salt all at once and mix until smooth.
- Spread the frangipane filling evenly across the chilled tart shell.
- Cut each pear in half and then cut each half in a fan.
- Use a spatula to lift the cut pears onto the tart, placing evenly at four points on top of the frangipane.
- Place the tart on a baking sheet and bake for 45–50 minutes, until the frangipane is puffed and golden brown.
- Cool on a metal rack.
- Dust with powdered sugar just before serving.
Preparation Time:
About 1 hour with pre-made crust and poached pears;
