How To make Pear Tart with Fragipane
1 (9-in) pre-baked tart shell
1 1/2 cups Sugar
1 2" piece of vanilla bean
split open
2 Strips of lemon zest :
(1" x 2" each)
2 tablespoons Freshly squeezed lemon juice
3 large Ripe pears (Bosc, if possible)
1/2 cup Whole blanched almonds
2 cups Milk
1 2" piece of vanilla bean
2 Eggs
2 Egg yolks
3/4 cup Sugar
1 cup Flour
6 tablespoons Butter :
in 1/2-in bits
1/2 cup Dry or stale macaroons pulverized
1/2 cup Kirsch
1 1/2 cups Apricot jam
1/4 cup Kirsch
3 tablespoons Finely chopped pistachios :
(blanched)
IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end. Poach the pear halves in the sugar syrup until tender. Drain on a rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor. Heat the milk with the remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour. When the flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes, or until nicely thickened. Pour pastry cream into a bowl and stir in the 6 tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch. Allow to cool to room temperature, stirring occasionally; cover with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear. Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set the pear round in the center and arrange around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios and sprinkle over the pears. Refrigerate until 15 minutes before serving. (Can be made 1 day in advance.) PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
How To make Pear Tart with Fragipane's Videos
Pear & Frangipane Tart Recipe by Tobie Puttock
As we near the end of the winter months, treat yourself to a warming, buttery, French favourite by Tobie Puttock. Filled with season's best pears and creamy almond frangipane, there's no better way to kiss the cooler months goodbye, we say.
Head over to our website to download your copy of the recipe,
Pear Tart with Gordon Ramsay
Gordon Ramsay goes home and whips up a fabulous pear tart - and he makes it look easy. Try this at home today! Watch Gordon Ramsay's Ultimate Home Cooking! Watch for FREE on Dabl Network TV! Visit for where to watch! #Dabl #DablNetwork
make a pear tart with me
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pearfect thanksgiving dessert :)
Pear and Almond (Frangipane) Tart Recipe | Truffles and Trends
This Pear Blueberry Almond (Frangipane) Tart has a buttery, flaky, sweet pie crust that's topped with an almond cream that's topped with blueberries and pears. It's so, so good!
P.S. It got cut off, but the dough has is 2 3/4 cups flour.
To see more photos and to get the written recipe with instructions, visit my blog at
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Enjoy!
Paul cooks a MOUTHWATERING Frangipane Pear Tart | Paul Hollywood's Pies & Puds
Paul bakes a delicious tart with an Apricot, Almond and Pear filling.
#PaulHollywood #EasyBakes #frangipane #peartart
Welcome to the only official Paul Hollywood YouTube channel. Home to weekly baking videos and some of the best moments from Paul's TV shows. For more info on Paul and more recipes, head to Paul's Website:
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Pear Frangipane Tart
Pear Season is finally here, and the best way to celebrate is by making this delightful pear frangipane tart! This tart is filled with creamy frangipane filling made of ground almonds and of course juicy pears! This Pear Frangipane Tart recipe is a super easy recipe great for the fall season, perfect for a whole dinner with friends and family or just for yourself!
Ingredients:
TART DOUGH:
* 240 gr unbleached all-purpose flour
* 50 gr granulated sugar
* 155 gr cold unsalted butter, cubed
* 1 large egg yolk
* 1 teaspoon vanilla extract
POACHED PEARS:
* 1.4 L cold water
* 200 gr granulated sugar
* 1 Teaspoon Cinnamon Powder
* 1 Tablespoon vanilla bean Extract
* 2 strips lemon peel
* 3 Pears
FRANGIPANE FILLING:
* 115 gr unsalted butter, softened
* 115 gr granulated sugar
* 115 gr almond flour
* 3 large whole eggs, room temperature
* 15 gr unbleached all-purpose flour
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon lemon zest
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Musim Pear akhirnya tiba, dan cara terbaik untuk merayakannya adalah dengan membuat pear frangipane tart yang luar biasa enak ini! Tart ini diisi dengan filling lembut yang terbuat dari almond dan tentu saja pir yang super juicy! Resep ini super mudah dibuatnya, cocok dimakan sebagai hidangan pencuci mulut bersama teman dan keluarga atau hanya untuk diri sendiri!
Bahan - bahan:
ADONAN TART:
* 240 gr tepung terigu serbaguna
* 50 gr gula
* 155 gr unsalted butter dingin, potong kubus
* 1 kuning telur ukuran besar
* 1 sdt ekstrak vanila
POACHED PEARS:
* 1.4 L air dingin
* 200 gr gula
* 1 sdt bubuk kayu manis
* 1 sdt ekstrak vanila
* 2 strips kulit lemon
* 3 buah pir
FRANGIPANE FILLING:
* 115 gr unsalted butter
* 115 gr gula
* 115 gr tepung almond
* 3 butir telur ukuran besar, suhu ruangan
* 15 gr tepung serbaguna
* 1 sdt ekstrak vanila
* 1/2 sdt parutan kulit lemon
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Music: Ziv Moran - Wooden Smile - Clouds
Eldar Kedem - Present Moment - You and Me
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