Almond Pear Frangipane

Almond Pear Frangipane

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Almond Pear Frangipane

If you need a FANCY dessert this is it! The name of this tart is fancy and the presentation is fancy! I love FANCY. So where does Frangipane come from? Frangipane originated in Italy and is made up of a sweet almond-flavored custard. I absolutely love listening to the pronunciation, type it in and have a listen for yourself! What I like about the Frangipane tart is how adaptable it can be. You can prepare the pie crust dough ahead of time. You can also change the fruit and leave out the almond topping and serve it with whip cream or vanilla ice cream. Yum!
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Ingredients
  • Pie Crust:
  • 2 cups all purpose flour
  • ½ cup cold butter
  • ½ cup shortening
  • 2 tsp sugar
  • ½ tsp salt
  • ¼ cup ice cold water *
  • Pears:
  • 3 Bosc Pears, peeled, cored and sliced in half lengthwise
  • ½ cup sugar
  • 2 tbsp unsalted butter
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla
  • Frangipane:
  • 1 cup unsalted butter at room temperature
  • 1 ¼ cups granulated sugar
  • 3 eggs at room temperature
  • 1 ¼ cups ground almonds or almond meal
  • ½ tsp almond extract
  • ¼ cup all purpose flour
  • Topping:
  • ½ cup thinly sliced almonds
Directions
Step 1
In a large bowl add the flour, sugar, salt and cut up cold butter and shortening. Use a pastry cutter until you see pea size pieces.
Step 2
Slowly drizzle the ice water over the mixture and use the pastry cutter until dough comes together.
Step 3
Remove dough from the bowl to a floured surface. Knead the dough for a few seconds to form a ball.
Step 4
Preheat the oven to 375℉
Step 5
Wrap the ball in plastic wrap and chill for 1 hour or up to 1 week.
Step 6
Remove the dough from the fridge and place on a floured workspace.
Step 7
Roll the dough out to a 14 inch circle and place the dough into a 10 inch tart pan
Step 8
Trim the excess dough around the edge of the pan.
Step 9
Cut a piece of parchment paper to cover the pie dough. Add the pie weights to the top of the parchment and spread the pie weights evenly over the top of the parchment.
Step 10
Bake the pie crust for 15 minutes at 375℉ Remove from the oven and slowly take off the parchment and pie weights.
Step 11
Let cool for 5 minutes before adding the filling.
Step 12
Pears
Step 13
Peel, core and slice the pears and set aside.
Step 14
In a skillet add the sugar and spread throughout the pan.
Step 15
Turn the heat to medium and leave the sugar until it turns an amber colour.
Step 16
Add the butter and apple cider vinegar and stir. Turn down the heat to low.
Step 17
Add the vanilla and stir
Step 18
Now add the pears and place the pear cut side down for about 3 minutes.
Step 19
Flip the pears over and continue to cook for another 3 minutes. Spoon mixture over the pears.
Step 20
Once cooled, remove pears to a cutting surface and slice pears horizontally into ¼ inch pieces. Set aside
Step 21
Frangipane filling
Step 22
In a mixer with a paddle attachment add the butter and sugar and beat on high for 1 minute.
Step 23
Turn the mixer down to low and add the eggs one at a time
Step 24
Add the ground almonds, almond extract and flour until well mixed. Set mixture aside.
Step 25
Assemble
Step 26
Preheat the oven to 375 ℉
Step 27
Add the frangipane filling to the pie crust and spread it evenly.
Step 28
Carefully place the pieces of pear onto the frangipane filling. I used 5 pear halves for my frangipane. I kept them in their pear shape for a pretty design.
Step 29
Sprinkle the almond slices over the top of the frangipane tart .
Step 30
Bake the tart for 30 minutes and then cover loosely with foil
Step 31
Return the tart to the oven for another 15 minutes.
Step 32
The tart should be evenly browned and should be firm throughout.
Step 33
Remove the tart from the oven and let cool completely on a cooling rack.
Step 34
You can serve the tart with whip cream or vanilla ice cream but it is also perfect on its own!
Step 35
Adapted from Canandain Living Rhubarb Frangipane

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