Pearfrangipane 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

PEAR FRANGIPANE TART



Pear Frangipane Tart image

This quick and easy Pear Frangipane Tart is a sweet and delicious pie recipe perfect for entertaining.

Provided by Linda Larsen

Categories     Pies

Time 1h10m

Number Of Ingredients 9

1 (10 inch) tart pie crust
1 (7-ounce) package almond paste (NOT marzipan)
1/4 cup powdered sugar
2 tablespoons butter (melted)
2 eggs
3 pears (peeled and sliced 1/2 inch thick)
1 tablespoon lemon juice
2 tablespoons sugar
2 tablespoons pear jelly (or apple jelly)

Steps:

  • Preheat oven to 350 F.
  • Prepare tart shell using this homemade or Hot Water Pastry recipe.
  • In a food processor, crumble the almond paste and add powdered sugar and butter; process until mixed and smooth.
  • Add eggs, cover, and process again until smooth.
  • Pour the almond mixture into the prepared tart shell.
  • Now prepare the pears; peel, core, and slice them into 1/2-inch slices.
  • Arrange the pear slices over the almond filling on their sides, making a circular pattern, pressing into the almond mixture slightly.
  • Sprinkle the pears with the lemon juice, then with the sugar.
  • Bake the tart for 40 to 50 minutes or until almond filling is set and the pears are light brown and glazed.
  • Remove the tart from the oven and place it on a wire rack.
  • In a small saucepan, heat the jelly until liquid and smooth, stirring frequently; carefully brush over the pears.
  • Let the tart cool, then serve.

Nutrition Facts : Calories 344 kcal, Carbohydrate 43 g, Cholesterol 43 mg, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, Sodium 180 mg, Sugar 21 g, Fat 18 g, ServingSize 1 tart (serves 8 to 10), UnsaturatedFat 0 g

PEAR-AND-FRANGIPANE PASTRIES



Pear-and-Frangipane Pastries image

Poached pears redolent of vanilla and cinnamon are filled with spoonfuls of the rich almond custard known as frangipane, then nestled inside rounds of flaky pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 16

Number Of Ingredients 21

1 envelope (1/4 ounce) active dry yeast (not rapid-rise, 2 1/4 teaspoons)
1 cup warm milk (110 degrees)
1 vanilla bean, seeds scraped
4 1/2 cups, plus 2 tablespoons unbleached all-purpose flour (1 1/4 pounds), plus more for dusting
1/2 cup sugar
1 tablespoon kosher salt
4 sticks (2 cups) unsalted butter, room temperature, cut into tablespoons
2 large eggs, plus 1 large egg yolk
1 bottle (750 ml) dry white wine
2 tablespoons fresh lemon juice, plus grated zest of 1 lemon
1 cup sugar
2 cinnamon sticks
1 vanilla bean, seeds scraped
8 small pears (such as Bartlett), stems left on, peeled, halved lengthwise, and cored
1/2 stick (1/4 cup) unsalted butter, room temperature
1/4 cup sugar
1 large egg, room temperature, plus 1 large egg, lightly beaten
1/2 cup finely ground blanched almonds
1 tablespoon dark rum
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 sit until foamy, about 5 minutes. Stir in vanilla seeds. In the bowl of a mixer fitted with the dough-hook attachment, mix together 4 1/2 cups flour, sugar, salt, and 1/2 stick butter on low speed until butter is incorporated and mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; mix until dough just comes together. Add eggs and yolk; mix until just combined, 2 to 3 minutes (do not overmix).
  • Turn dough out onto a lightly floured surface, making sure to include any loose bits left at bottom of bowl. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic; refrigerate at least 2 hours and up to overnight.
  • In the bowl of a mixer fitted with the paddle attachment, beat together remaining 3 1/2 sticks butter and 2 tablespoons flour. Shape mixture into a 12-by-10-inch rectangle on a piece of plastic wrap. Refrigerate 15 minutes or up to 1 day. On a lightly floured surface, roll out dough to an 18-by-10-inch rectangle, a little over 1/4 inch thick, keeping the corners as square as possible. Remove any excess flour with a dry pastry brush. Remove butter mixture from refrigerator and let stand at room temperature until it is the same consistency as the dough. With a short side facing you, place butter mixture over two-thirds of the dough. Fold the unbuttered third over as you would a business letter, followed by the remaining third. This seals in the butter.
  • Roll out dough again to an 18-by-10-inch rectangle, then fold into thirds as described above; 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. To help you remember how many turns have been completed, mark the dough after each one: make one mark for the first turn, two for the second, and three for the third.
  • Wrap tightly in plastic and 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).
  • Poached Pears:Combine wine, lemon juice and zest, sugar, cinnamon, vanilla seeds, and 2 cups water in a large saucepan. Bring to a boil; cook 5 minutes. Add pears, reduce to a simmer, and cover with a parchment round to keep fruit submerged; cook, occasionally turning pears by gently rotating the stems with your fingertips, until pears are tender, about 20 minutes. Transfer pears to a bowl. Return poaching liquid to a boil and continue boiling 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 the bowl of a mixer fitted with the paddle attachment or a mini food processor, beat together butter and sugar until light and fluffy. Add 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 20-by-12-inch rectangle, about 1/4 inch thick. Using a 3 1/2-inch round cutter, cut out 16 rounds and divide between two 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 degrees. Brush rounds with egg wash, carefully 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 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 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 deliciousmagazine.co.uk


CLASSIC PEAR FRANGIPANE TART (TARTE BOURDELOUE) - WHISKFULLY SO
2021-03-05 Enough to serve 6-8 slices. METHOD: The tart consists of 3 main parts: 1) Sweet short crust pastry; 2) Frangipane (almond) filling; 3) Spiced poached pears. (for more details, check out the "how-to-make" section) TEXTURE: The filling is velvety smooth and balanced with crispy crunch from the tart shell. FLAVOR: Rich nutty almond cream, with a ...
From whiskfullyso.com


A SWEET PAIRING RECIPE FOR PEAR FRANGIPANE TART - PERFECTLY PROVENCE
The Pear Topping. Peel and halve pears, remove the stem, and then remove the seedy core with a melon baller. Slice pear halves crosswise in 3/16-inch slices, keeping the profile of the pear. For spacing purposes, make a small dent in the very center of the tart. Place the 8 pear halves on the frangipane with the bottom of the pears about 1/2 ...
From perfectlyprovence.co


FRANGIPANE RECIPES | BBC GOOD FOOD
Use Mary Cadogan's shortcrust pastry case recipe as the base for this gorgeous summery tart. Pear & almond flapjack tart. A star rating of 4.5 out of 5. 13 ratings. Give a classic fruit pie a fresh spin with an oat and almond filling . Mini bakewell tarts. A star rating of 4.2 out of 5. 55 ratings. Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and …
From bbcgoodfood.com


PEAR FRANGIPANE TART RECIPE - LET THE BAKING BEGIN!
2021-09-13 Preheat oven to 350F, with the rack in the middle. Remove the tart from the freezer and bake until the tart is slightly golden about 15-20 minutes. Do not over-bake as it will still take on more color when it’s baked with the filling. Once out of the oven, allow it to completely cool.
From letthebakingbegin.com


ELEGANT PEAR & FRANGIPANE TART - GEMMA’S BIGGER BOLDER BAKING
2020-12-30 Preheat the oven to 425°F (220°C). Roll out and line the pie crust into a 9-inch (23cm) tart pan with a removable bottom. Prick the dough all over with a fork, line with parchment and pie weights (beans/rice), and bake for 15 minutes. Lower the heat to 350°F (180°C) and bake for another 15 minutes.
From biggerbolderbaking.com


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


PEAR FRANGIPANE TART | FRENCH RECIPES | GOODTOKNOW
2016-02-02 Place cut-side down and slice thinly across the width, keeping slices together. Arrange in the tart filling and slide the slices apart a little. Brush the melted butter over the fruit. Sprinkle with sugar. Bake for 45 mins until the frangipane is …
From goodto.com


PEAR AND FRANGIPANE TART - JAMES MARTIN CHEF
Print Recipe. Pre heat the oven to 180C. To make the pastry mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together into a dough. Wrap in cling film and chill for 30 minutes. After 30 minutes remove the pastry from the fridge and roll out onto a floured surface. Line a buttered 27cms fluted loose bottom tin ...
From jamesmartinchef.co.uk


CARAMELISED PEAR FRANGIPANE - DOM IN THE KITCHEN
2011-10-22 Wrap in cling film and chill in the fridge for 40 minutes. – Preheat the oven to 180C. – Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 22cm tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown. – For the filling, mix the butter and sugar together in a ...
From dominthekitchen.com


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