<div style="display: inline;"><img src="http://admon1.count.bratonline.ro/j0=,,,;+,id=89aa9e9b51154172847ecaa9658f87ed.

jpg;;;" width="1" height="1" alt=""

/></div>

bread recipes

Homemade bread with potatoes German

recipecookies and cakes

Pear and frangipane tarthomemade

desserts

Peach, Mango and Blackberry Crumblemain

course recipes

Oven-Baked Marinated
Chickenmiscellaneous

Turkey burgerssoups

Pea soup with dumplings

Homemade bread with potatoes German recipe

This is one of the best recipes for homemade bread I have it from Peter who posted it on
culinar.ro...

Romn
en

Login/Register

Home > recipes > cookies and cakes > Pear and frangipane tart

Pear and frangipane tart

4 October, 2013 posted in cookies and cakes
1
My suggestion for today is a recipe suitable for this season pear and frangipane (almond
filling) tart, worthy to be served to the French royalty, where it appears to have arrived,
according to the legends, through Catherine de Medici, who received the recipe as a gift from the
Italian count Frangipani. Whether true or not, it does not matter as much nowadays; whats
important is that we had a splendid pear crop and that this pear and almond tart is absolutely
delicious. And I truly believe that the same tart can be made using other fruits (plums, nectarines

etc.) with equally spectacular results. Its not very difficult to make and it is a dessert thats
guaranteed to bring you great success, so I guess Ill be waiting for your impressions soon.

Timp de pregatire: 00:35 ore

Timp de gatire: 01:15 ore
Timp Total: 01:50 ore
Numar portii: 8 portii
Grad de dificultate: mediu
Ingredients for the Pear And Almond Tart:

300g of flour
150g of sugar
1 pinch of salt
lemon zest
150g of butter (very cold)
1 egg yolk
a few tablespoons of (very) cold water for the dough (I used 8)
3-4 big pears, pretty and healthy
200g of sugar for the syrup in which you are going to boil the pears

spices for the syrup: vanilla pod, cinnamon stick, 4-5 cloves, 1 star-shaped anise, bits of
lemon rind
200g of blanched almonds (or flakes)
150g of sugar (for the filling)
150g of butter (for the filling)
2 whole eggs
4 tablespoons of good quality cognac (optional)
1 teaspoon of vanilla extract
additionally: butter to grease the tart form, flour to sprinkle, powdered sugar to
finish/decorate

Preparation for the Pear And Almond Tart:

First of all, the dough for the tart, which needs a resting time in the fridge for at least an hour
before being used:
1. Thoroughly mix the flour, sugar, salt and lemon zest (approx. 1 tablespoon) in a bowl (picture
1).
2. Add the diced or grated butter (I repeat, the butter needs to be very cold, even straight out of
the freezer picture 2).
3. You can either mix all the ingredients together using the food processor until they achieve a
sandy consistency or you can simply incorporate the butter into the dry ingredients using a fork
(picture 3).
4. Whisk the egg yolk with two tablespoons of very cold water and pour the mixture over the
rest of the ingredients, quickly kneading by hand or with the food processor/kitchen aid (picture
4).
5. Add 1 tablespoon of cold water at a time to bind the dough together (picture 5); the required
water quantity can vary depending on the flour you have used be careful so as not to add more
than is necessary and also do not over-knead, because it would only ruin the final quality of the
dough.

Roll the dough in a ball, wrap it in cling film and put it in the fridge for at least an hour.

In the meantime, take care of the pears, which need to be ripe and flavourful, but still hard. Peel
the pears and cut them in halves. Place them in a pot and cover with cold water, then take them
out and leave them aside for a short while. Add the 200g of sugar and the spices in the remaining
water. Bring the syrup to a boil, then add the pears and lower the temperature, leaving it to boil
slowly, without bubbling up, for 10 to 15 minutes until the pears are really soft.

Take the pears out of the syrup and drain them very carefully, then leave them aside to cool
down (you can use the syrup for something else it has a very pleasant aroma).
To prepare the almond filling, put the almonds in the food processor (or use an electric grinder)
together with 50g of sugar (picture 1). Grind until you obtain a fine powder. Mix the butter and
the rest of the sugar until you get a very smooth filling (picture 2). Add the almonds, the cognac
and the vanilla extract (picture 3) and mix into a homogenous paste. Finally, add the two eggs,
one at a time.

Put the filling in the fridge until you will need to use it.
Sprinkle some flour on the kitchen worktop and roll out the dough in a sheet as thick as 4-5mm,
which you can then wrap around the rolling pin and transfer into the buttered tart form. Gently
press the dough into the form and trim off the excess with a knife to give it a uniform look.

Place the tart form in the fridge and switch on the oven, setting the temperature at 190 degrees
Celsius.
From now on you can adopt one of two different approaches:
1. If you want the shell to be crispy, you will bake it for the first half of the required baking time
before adding the filling (this is what I did myself);
2. If, however, you want the crust to be suppler, place the tart form with the dough inside it in the
freezer for 40 minutes up to an hour, add the filling and bake it right away.
I, because I wanted my crust to have the consistency of a biscuit, placed a sheet of baking paper
with weights on it (approx. 700g of rice though you can also use beans, chickpeas etc.) inside
the cold form.

I put the tart in the preheated oven at 190 degrees (together with the rice) and I baked it for 20
minutes.
Meanwhile, I removed the seeds from the sweetened pears and cut them in thin slices.
After the first 20 minutes, I removed the tart from the oven and disposed of the baking paper
with the rice on it. I evened out the frangipane filling really quickly and arranged the pears on the
surface (even though it looked really nice in the end, Im sure it can be done even better: P).

I put the tart in the oven once again, lowered the temperature at 180 degrees and baked it for
another 55 minutes, until its surface became golden-brown.

Leave it to cool down at room temperature, then you can slice it and its ready to be eaten
either sprinkled with powdered sugar or not according to everyones own preferences. The next
day I thought it was even tastier.

Bon
apptit!
I took inspiration (and did NOT copy: P) from the following source: The english kitchen.

5.0 based on 1 rating

This post is also available in: Romanian