Pear Frangipane Recipes

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PEAR FRANGIPANE TART



Pear Frangipane Tart image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 9

1/2 recipe Pate Brisee for Pear Frangipane Tart
1 tablespoon all-purpose flour, plus more for rolling dough
1/2 cup unsalted butter (1 stick)
1/2 cup granulated sugar
1 large egg
1 cup finely ground blanched almonds
3 tablespoons dark rum
1 teaspoon almond extract
3 White Wine-Poached Pears in 1/2 cup poaching liquid, cooled

Steps:

  • Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a lightly floured surface. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
  • Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Spread the thick mixture evenly in chilled tart shell and refrigerate while preparing pears.
  • Remove cooled poached pears from poaching liquid and cut in half lengthwise, removing the core and stem. Reserve poaching liquid. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane filling around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to "pull" slices toward center of tart, which will elongate pears a bit and fill the shell better than if the pears were just placed flat. Bake for 10 minutes, reduce oven temperature to 400 degrees, and bake until tart shell is golden brown and frangipane has puffed and browned, 25 to 35 minutes more.
  • While tart is baking, bring reserved poaching liquid to a boil and reduce by half. Brush this glaze lightly over pears immediately after removing tart from oven. Serve at room temperature.

FRANGIPANE PEAR TART



Frangipane Pear Tart image

A light and fluffy pear tart with almond and a sweet pastry base.

Provided by Virginia Theobald

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h15m

Yield 8

Number Of Ingredients 22

4 cups water
1 cup white sugar
2 tablespoons honey
1 vanilla bean, split lengthwise
1 cinnamon stick
5 pods cardamom, crushed
4 Conference pears - peeled, halved, and cored
1 ½ cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into pieces
1 tablespoon cold unsalted butter, cut into pieces
1 egg yolk
⅔ cup white sugar
⅓ cup unsalted butter, at room temperature
¾ cup ground blanched almonds
1 egg
1 egg white
2 teaspoons all-purpose flour
1 teaspoon cornstarch
2 teaspoons almond extract
1 teaspoon vanilla extract

Steps:

  • Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
  • Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
  • Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
  • Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
  • Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
  • Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 94 g, Cholesterol 103.5 mg, Fat 24.1 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 171.1 mg, Sugar 65.8 g

DRUNKEN PEAR FRANGIPANE TART



Drunken Pear Frangipane Tart image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 17

Pre-made piecrust sheet, fresh (circle)
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
3/4 cup blanched almonds, finely ground
1/4 cup dark rum
1 large egg
1 teaspoon pure almond extract
2 tablespoons flour
2 cups raspberry lager or mead
1 cup sugar
1 lemon, zested and juiced
1 cinnamon stick
10 whole cloves
1 vanilla bean, slit partially down the middle
4 Bartlett pears, peeled with stem intact
1/2 cup apricot jam
Serving suggestions: fresh almond-flavored whipped cream and a mint sprig

Steps:

  • Roll piecrust to increase the circumference enough to fit the tart pan. Place piecrust into a removable bottom tart pan and set aside in refrigerator.
  • Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Add ground almonds, rum, egg, almond extract and flour; beat until smooth. This is the frangipane. Spread evenly into the chilled tart shell, and refrigerate.
  • Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Bring to a boil for 5 minutes. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Remove from heat and let cool.
  • Preheat oven to 375 degrees F.
  • Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange the fanned pear slices on chilled frangipane evenly. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown.
  • In a saucepan, melt the apricot jam and brush the top of the tart with a pastry brush as soon as it comes out of the oven. Cool the tart to room temperature before slicing.
  • When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat.

FRANGIPANE



Frangipane image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 8 to 10 servings

Number Of Ingredients 11

1/4 cup, plus 1 1/2 teaspoons room temperature unsalted butter
1/4 cup, plus 1 tablespoon granulated sugar
1/2 cup almond flour
1 medium egg
2 tablespoons flour
13 ounces chilled puff pastry, store bought puff pastry ok
1 large egg yolk
1 medium egg
2 tablespoons whole milk
1/4 cup light corn syrup
1 1/2 tablespoons water

Steps:

  • Combine the almond cream ingredients and in a pastry bag with a large opening (no tip) and set aside. Halve the puff pastry and roll each into an 8 1/2-inch circle, 1/8 inch thick.
  • Place 1 of the circles on a parchment paper lined baking sheet. Pipe a 5-inch diameter mound of almond cream in the center of the circle. The mound should be about 1-inch high. Prepare the egg wash: Whisk together the egg yolks, whole egg, and milk in a small bowl until well combined.
  • Lightly brush the remaining 1 1/2-inch rim of the pastry circle with the egg wash. Place the second circle of puff pastry over the first. Gently press against the sides of the almond cream mound to remove any trapped air. Seal the edges of the 2 layers by pressing the top edge into the bottom edge. Use a sharp knife to give the circle a fluted edge like a flower. Use a sharp knife to pierce a 1/2-inch slit in the top layer at the center. This will allow steam to escape during baking. To make the classic pattern in the top, use a sharp knife to score a curved line that begins at the top of the mound and ends at the bottom of the mound. Repeat this line every 1/2 inch around the circumference of the mound, but be careful not to cut through the top layer and into the almond cream. Lightly brush the top with egg wash.
  • Let the frangipane rest in the refrigerator for 1 hour before baking. (At this point, you can wrap the frangipane well in plastic wrap and freeze for up to 2 weeks. Let it thaw in the refrigerator or in your backpack before baking.) Preheat the oven to 350 degrees F (175 degrees C). Bake until it begins to brown slightly, about 20 minutes. Meanwhile, prepare the glaze: Stir together the corn syrup and water.
  • Remove the frangipane from the oven and brush it well with the corn syrup mixture. This adds sweetness, enhances the color, and gives it a crispy crust. Continue to bake until well risen and evenly browned, about another 20 minutes. The baked frangipane should be flaky and tender, and the almond cream center still moist. Remove the baking sheet from the oven and let cool on a wire rack. The frangipane is best when served while it is still slightly warm. Use a serrated knife to slice it.

PEAR AND FRANGIPANE CROSTATA



Pear and Frangipane Crostata image

Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1/2 cup/100 grams granulated sugar
Pinch of salt
1 whole egg, plus 2 yolks
1/2 cup/115 grams unsalted butter (1 stick), softened
2 1/4 cups/290 grams all-purpose flour
1 cup/110 grams finely ground blanched almonds
1/2 cup/100 grams granulated sugar, plus 2 tablespoons for sprinkling
3 tablespoons/45 grams melted unsalted butter
2 egg yolks, plus 1 whole egg
2 tablespoons dark rum
1/2 teaspoon almond extract
2 or 3 medium pears, peeled and sliced 1/4-inch thick

Steps:

  • Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
  • Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
  • Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.

PEAR-AND-FRANGIPANE PASTRIES



Pear-and-Frangipane Pastries image

Poached pears are an elegant dessert on their own. But place them on a layer of velvety almond-frangipane custard atop delicate pastry, and they're fit for tea time with the royal family. The key to this labor of love is breaking it down into a few steps, head to the cook's notes for a step-by-step guide to this delicious make-ahead dessert. This recipe comes from Martha Stewart's Fruit Desserts: 100+ Ways to Savor the Best of Every Season ($24.49, amazon.com).

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes 16

Number Of Ingredients 21

1 envelope (1/4 ounce or 2 1/4 teaspoons) active dry yeast (not rapid-rise)
1 cup warm milk (110°F)
1 vanilla bean, split and seeds scraped
4 1/2 cups plus 2 tablespoons unbleached all-purpose flour (1 1/4 pounds), and more for dusting
1/2 cup sugar
1 tablespoon kosher salt (we use Diamond Crystal)
4 sticks (2 cups) unsalted butter, room temperature, cut into tablespoons
2 large whole eggs plus 1 large yolk, room temperature
1 bottle (750 milliliters) dry white wine, such as Sauvignon Blanc
Grated zest of 1 lemon, plus 2 tablespoons fresh juice
1 cup sugar
2 cinnamon sticks
1 vanilla bean, split and seeds scraped
8 small pears, such as Bartlett (about 2 pounds), stems left on, peeled, halved lengthwise, and cored
4 tablespoons unsalted butter, room temperature
1/4 cup sugar
2 large eggs, room temperature
1/2 cup finely ground blanched almonds
1 tablespoon dark rum, such as Myers's
1/2 teaspoon pure almond extract
2 tablespoons unbleached all-purpose flour

Steps:

  • Dough: In a small bowl, sprinkle yeast over milk; stir until dissolved. Let stand until foamy, about 5 minutes. Stir in vanilla seeds. In a mixer fitted with the dough-hook attachment, beat together 4 1/2 cups flour, sugar, salt, and 4 tablespoons butter on low speed until mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; beat until dough just comes together. Add eggs and yolk; beat until just combined, 2 to 3 minutes (do not overmix). Turn out dough onto a lightly floured surface. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic and refrigerate at least 2 hours and up to overnight.
  • Switch mixer to the paddle attachment and beat together remaining 3 sticks and 4 tablespoons butter and 2 tablespoons flour. Shape mixture into a 10-by-12-inch rectangle on a sheet of plastic wrap. Wrap and refrigerate at least 15 minutes and up to 1 day. (Before proceeding, let butter mixture stand at room temperature until it has same consistency as dough.)
  • On a lightly floured surface, roll out dough to a 10-by-18-inch rectangle, about 1/4 inch thick, keeping corners square. (Remove any excess flour from dough with a dry pastry brush.) With a short side facing you, place butter mixture over bottom two-thirds of dough. Fold unbuttered third down over butter, then bottom third up over that (as you would fold a business letter; this seals in the butter). Roll out dough again to a 10-by-18-inch rectangle, then fold into thirds as described above; wrap and refrigerate 1 hour. (This completes the first of three turns.) Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. Wrap tightly in plastic; refrigerate at least 4 hours and up to overnight. (Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks; thaw in refrigerator overnight before using.)
  • Pears: In a large saucepan, bring wine, lemon zest and juice, sugar, cinnamon, vanilla seeds, and 2 cups water to a boil. Reduce to a simmer; add pears and cover with a parchment round to keep submerged. Cook, occasionally turning pears by gently rotating stems with your fingertips, until tender when pierced with a paring knife, about 20 minutes. With a slotted spoon, transfer pears to a heatproof bowl. Return poaching liquid to a boil and continue cooking until syrupy and reduced by half, 10 to 12 minutes. Pour syrup over pears and refrigerate, covered, at least 4 hours and preferably overnight.
  • Frangipane: In mixer fitted with the paddle attachment or a mini food processor, beat together butter and sugar until light and fluffy, about 3 minutes. Add 1 egg, almonds, rum, almond extract, and flour; beat until smooth.
  • Using a slotted spoon, remove pears from poaching liquid and pat dry with paper towels. On a lightly floured surface, roll out dough to a 12-by-20-inch rectangle, about 1/4 inch thick. Using a 3 1/2-inch round cutter, cut out 16 rounds and divide between 2 parchment-lined baking sheets. Fill each pear half with about 2 teaspoons frangipane and place, cut-side down, in centers of rounds. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes.
  • Preheat oven to 375°F. In a small bowl, lightly beat remaining egg. Brush rounds of dough with egg wash, avoiding pears. Bake, rotating halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.

PEAR, ALMOND, FRANGIPANE TARTADA



Pear, Almond, Frangipane Tartada image

Fancy dessert for special occasions. Even though this is a fancy dessert, it is fairly easy to make. It gets a lot of praise at parties. You can serve this with whipped cream or ice cream, warm or cold, but it is a little better at least slightly warm. Use your favorite preserves for the filling.

Provided by Patricia Cox

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 54m

Yield 10

Number Of Ingredients 8

1 (9 inch) refrigerated unbaked pie crust
½ cup almond paste, or more to taste
1 egg
1 dash salt
3 pears, thinly sliced, or more to taste
1 tablespoon lemon juice
1 (3 ounce) package sliced almonds
2 tablespoons apricot preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  • Whisk almond paste, egg, and salt together in a bowl until blended. Spread over pie crust, leaving space on the perimeter to fold crust.
  • Mix pears and lemon juice in a bowl. Arrange in a decorative pattern on top of almond mixture. Fold outer edges of crust over pears.
  • Bake in the preheated oven until crust is golden, 30 to 50 minutes.
  • Place almonds in a skillet over medium heat; cook and stir until toasted, about 3 minutes. Add preserves; cook and stir until saucy, 1 to 2 minutes. Pour over the tart.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 25.7 g, Cholesterol 18.6 mg, Fat 14 g, Fiber 3.6 g, Protein 4.7 g, SaturatedFat 2.3 g, Sodium 142.4 mg, Sugar 6.9 g

PEAR AND HAZELNUT FRANGIPANE TART



Pear and Hazelnut Frangipane Tart image

A simple and nutty fall dessert.

Categories     Gourmet     Dessert     Bake     Tart     Fall     Pear     Hazelnut     Fruit     Nut     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 10 servings

Number Of Ingredients 10

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 tart shell
3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained

Steps:

  • Preheat oven to 350°F.
  • Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
  • Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
  • Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

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From almanacgrain.ca
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PEAR AND FRANGIPANE TART | FOODTALK
2020-10-12 Delicious and Beautiful Pear and Frangipane Dessert. This delectable Pear and Frangipane Tart is gorgeous and so surprisingly simple to make! A layer of almond cream (frangipane) cocoons the pears in a flaky all butter pie crust.The components can be made in advance, so if you have the frangipane made and crust blind baked in advance, the tart is …
From foodtalkdaily.com
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PASSOVER PEAR FRANGIPANE | RECIPE
Frangipane 200 grams (7 ounces) Gefen Vanilla Sugar 300 grams (10 and 1/2 ounces) ground almonds 200 grams (7 ounces) firm non-dairy margarine 2 eggs plus 2 egg yolks For the Pears 2 large firm pears, peeled, left whole 100 grams (3 and 1/2 ounces) caster sugar juice of 1 lemon (or about 3 tablespoons Heaven & Earth Lemon Juice) Topping
From kosher.com
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PEAR FRANGIPANE TART - SIMPLE HOME COOKED RECIPES
2021-02-17 Arrange the pear halves, cut side down, round and evenly on the filling. leave just enough room between the pears to allow the frangipane mixture to rise. Place the flan tin on a baking sheet and bake in the centre of the oven for about …
From simplehomecookedrecipes.com
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FRANGIPANE RECIPES | BBC GOOD FOOD
Pear frangipane tart. A star rating of 4.9 out of 5. 11 ratings. While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours.
From bbcgoodfood.com
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PEAR FRANGIPANE TART » LEELALICIOUS
2021-05-27 Start by peeling them before removing the stem and coring them with a melon baller or a paring knife. Next, slice each pear half into 1/8-inch slices. Gently fan out the slices and place the pear halves on top of the frangipane. Push the pears into the frangipane a little to ensure they stay in place.
From leelalicious.com
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PEAR FRANGIPANE TART RECIPE - OUR FAVORITE RECIPES - PB2 FOODS
Spread the frangipane into the pre-baked pie crust. Fan out each sliced pear half and arrange on top of the almond cream filled tart. Lightly press the fruit into the filling. Bake the pear frangipane tart for 30-40 minutes at 350°F until the frangipane …
From pb2foods.com
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PEAR FRANGIPANE - RECIPE | TASTYCRAZE.COM
2022-01-06 Preheat the oven to 360°F (180°C). Arrange the sliced fruit in 6 bowls. Beat the butter and sugar into a frothy mixture, add the eggs, vanilla extract one by one and finally add the ground almonds. Pour the resulting paste on the fruit and bake the dessert with pears in a preheated oven for about 30 minutes until it aquires a golden brown ...
From tastycraze.com
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PEAR AND FRANGIPANE TART RECIPE | DELICIOUS. MAGAZINE
Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Cool in the tin slightly, then remove and transfer to a wire rack. Serve warm or at …
From deliciousmagazine.co.uk
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PEAR FRANGIPANE - RELISH
Add almonds and blend. Add flour, cornstarch, egg and egg white. Process until smooth. Add vanilla and almond extracts; blend well. Spread frangipane in pastry. Slice each pear horizontally into ½ inch thick slices, but do not separate. Slide each pear half into frangipane, nestling into mixture. Press, spreading the pear slices slightly.
From relish.com
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PUFF PASTRY PEAR FRANGIPANE TART – ERECIPE
1/2 recipe dough (classic puff pastry dough, or quick puff pastry dough) Egg wash. 1/2 cup almond frangipane (or hazelnut frangipane) 5 or 6 roasted pear halves (allowed to cool) 2 tablespoons butter (melted, or the butter-sugar mixture from the roasted pears) 2 teaspoons sugar Apricot glaze (optional)
From erecipe.com
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FRENCH PEAR ALMOND FRANGIPANE TART - BELULA
2015-11-04 Frangipane 1. Whisk the almond cream to smooth it out and add the cold pastry cream. Mix to combine. It should be shiny and smooth. Syrup 1. Bring the sugar and water to a boil. Set aside. Assembly 1. Pre-heat the oven to 170 C°. Butter a round tart tin 24 cm in diameter. 2. Roll out the dough to 5 mm thick.
From cookwithbelula.com
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PEAR AND CHOCOLATE FRANGIPANE GALETTE - FOOD NOUVEAU
In a mixing bowl, whisk together the almond flour, all-purpose flour, sugar, cocoa powder, and salt. Add the melted butter and dark chocolate mixture, then use a spatula to stir and incorporate. Add the egg and whisk until fully incorporated and smooth. To …
From foodnouveau.com
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PEAR FRANGIPANE TART - RECIPES - SUR LE PLATSUR LE PLAT
2021-10-11 The ingredients for the frangipane can be mixed in a food processor or blender. You want the almond cream to be smooth and fluffy. Chill the cream until you are ready to spread it on the cooled pre-baked tart shell. Choose a pear for poaching that is seasonal and will hold its shape and texture when poached.
From surleplat.com
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POACHED, PICKLED, ROASTED … 10 DELICIOUS PEAR RECIPES, FROM PULLED …
2021-10-04 Chocolate and pickled pear frangipane tart. Slightly more complicated, but no less worthy, is Kylee Newton’s recipe for chocolate and pickled pear frangipane tart. …
From theguardian.com
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PEAR FRANGIPANE TART RECIPES ALL YOU NEED IS FOOD
For the frangipane: 125g butter, softened: 125g caster sugar: 2 eggs: 125g ground almonds: 1 tbsp plain flour: For the poached pears: 250g caster sugar, plus 2 tsp extra: 4 good-sized pears: 1 cinnamon stick, broken in half: 3 cloves: 1/2 lemon: 2-3 …
From stevehacks.com
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Top Asked Questions

How do you make pear frangipane tarts?
If desired, using a hand held butane kitchen torch, brown the tips of the pear slices. Using a pastry brush, lightly brush the tops of the tarts, both the pears and frangipane, with the apricot glaze. Sprinkle the edges of the tarts with pearl sugar or sliced almonds. The Pear Frangipane Tarts are at their best the day they're made.
How do you use Frangipane to cut pears?
Trim off any excess pastry and spread the frangipane evenly on top. Cut the pears in half lengthways and, using a teaspoon, scoop out and discard the core from the centre. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out.
How do you use frangipane filling?
Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into ¼-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes.
Can you make Frangipane tart in advance?
Pear Frangipane Tart. This classic French pear tart is made with a sweet tart dough, poached pears, and frangipane (almond cream). While this dessert recipe is more time-intensive than others, nearly every component (the tart dough, poached pears, and frangipane) can be made in advance to reduce prep time the day of baking.

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