Description
Silky French Frangipane Tart delights with almond cream nestled in buttery pastry, promising pure Parisian elegance. Sweet nutty layers melt gracefully, inviting you to savor each delectable bite of this classic French dessert.
Ingredients
Scale
Pears and Poaching Liquid:
- 3 firm pears
- 6 cups (1.4 liters) water
- 2 cups (400 grams) sugar
- 2 cinnamon sticks
- 1 star anise
- 1 tablespoon vanilla extract
- 2 lemon peel strips
- 12 lemons
Tart Crust:
- 240 grams (8.5 ounces) flour
- 70 grams (2.5 ounces) sugar
- 14 teaspoons salt
- 1 teaspoon lemon zest
- 155 grams (5.5 ounces) cold butter
- 1 egg yolk
- 1 teaspoon vanilla extract
Frangipane Filling:
- 115 grams (4 ounces) butter
- 115 grams (4 ounces) sugar
- 115 grams (4 ounces) almond flour
- 3 eggs
- 15 grams (0.5 ounces) flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 tablespoon dark rum (optional)
Instructions
- Prepare a buttery shortcrust pastry and carefully press into a tart tin, ensuring even coverage along the sides and bottom. Refrigerate for 30 minutes to firm up the dough.
- Create a fragrant poaching liquid with aromatic spices and gently simmer pears until tender but not falling apart. Remove pears and allow them to cool completely in the liquid.
- Preheat oven to 190°C. Line the chilled pastry with parchment paper and ceramic weights, then blind bake for 25-30 minutes until the edges turn pale golden.
- While the crust bakes, prepare the frangipane by thoroughly blending ground almonds, butter, sugar, eggs, and vanilla into a smooth, creamy mixture.
- Remove weights and parchment from the crust, letting it cool slightly. Spread the frangipane evenly across the base of the tart shell.
- Drain poached pears and arrange elegant, thin slices artfully on top of the frangipane, slightly pressing them into the almond cream.
- Return tart to the oven and bake at 180°C for 40-45 minutes until the frangipane puffs up and turns a rich golden brown.
- Allow tart to cool completely on a wire rack, which helps set the filling and intensify flavors. Dust with a delicate veil of powdered sugar before serving.
Notes
- Freeze the dough for 15 minutes before pressing into the tart tin to prevent shrinkage and ensure a crisp crust.
- Choose ripe but firm pears like Bosc or Anjou for the best texture and flavor when poaching.
- Drain poached pears thoroughly on a paper towel to prevent excess moisture from making the tart soggy.
- For a gluten-free version, substitute almond flour and a gluten-free flour blend in the pastry and frangipane mixture.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 337
- Sugar: 28 g
- Sodium: 93 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg