How To make Pear Almond Tart
PAStrY:
1 1/2 c Unbleached flour
2 tb Sugar
1 pn Salt
1 pn Ground cloves
1/2 ts Grated lemon peel
1/4 lb Butter
1 Egg yolk
5 tb Ice water
Butter; softened GLAZE:
1/2 c Apricot preserves
2 tb Dark rum
FILLING:
1/2 c Finely ground almonds
1/2 c Sugar
1 tb Flour
9 Firm, ripe pears
(preferably Anjou) :
peeled, halved lengthwise -- and cored To make pastry, put dry ingredients and lemon peel in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap; chill at least one hour. Butter a 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork. Chill for 1/2 hour. Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack. To make glaze, heat preserves and rum over low heat, stirring. Strain, brush tart shell with 2 tablespoons glaze. Reserve remainder. To make filling, stir together almonds, sugar, and flour; sprinkle over glazed shell. Slice 12 pear halves crosswise. (Do not separate the slices. -KM) Place sliced halves in circle over almond mixture in shell. Chop remaining pear halves, use to fill spaces between sliced pears. Bake in preheated 375 degree F oven 40 minutes. Remove from oven, brush with remaining warm glaze. Serve at room temperature.
How To make Pear Almond Tart's Videos
Confectionery products - Pear & Almond Tart | Level 3
How to make a pear frangipane tart with red wine
How to make a classic frangipane tart with red wine poached pears. A frangipane tart is made with an almond filling and then freshly poached pears on top. I like to reduce the red wine into a caramel dessert sauce to be drizzled over the top. So freaking good!
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Pear & Almond Tart(no pastry)
This is a delicious tart, made without pastry. Full over the flavour of almond and the juiciness of the pears it is ideal served with cream, ice-cream or custard. Of course it can be eaten by itself too.
Chapters/Time Codes:
0:00 Pear & Almond Tart
1:15 Preheat the oven
1:44 Ingredients
3:50 Make the batter
6:35 Fill the pastry ring
8:04 Place the pears on the batter
9:12 Add flaked almonds
9:47 Bake in the oven
11:23 Taste Test
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Pear Frangipane Tarts Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pear Frangipane Tarts. One of my favorite tarts is these individual Pear Frangipane Tarts. They start with a deliciously sweet and crisp almond pastry crust. Then each tart is filled with a layer of raspberry jam, a layer of almond cream (frangipane), topped with thin slices of juicy sweet pears
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Pear Almond Tart Recipe - Mark's Cuisine #39
WATCH THIS VIDEO on how to make a Pear Almond Tart. Enjoy this dish with your afternoon tea or coffee. More yummy desserts see
Today I will make a Pear Almond Tart.
Ingredients for Pear Almond Tart:
Pears:
4 cups water
1 1/4 cups sugar
1 1/2 tablespoons fresh lemon juice
3-4 medium-size firm but ripe pears, peeled
Crust:
1/2 cup powdered sugar
1/4 cup blanched slivered almonds
1/4 teaspoon salt
9 tablespoons (120g/4oz) unsalted butter, room temperature
1 large egg yolk
1 1/4 cups all purpose plain flour
Almond Filling:
2/3 cup blanched slivered almonds
1 tablespoon all purpose flour
7 tablespoons sugar
6 tablespoons (85g/3oz) unsalted butter, room temperature
1 large egg
Powdered sugar (optional)
Preparation for Pear Almond Tart
For pears:
Bring 4 cups water, sugar, and lemon juice in large saucepan over medium-high heat to a boil, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
For crust:
Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour. (Can be made 2 days ahead. Keep refrigerated.)
For almond filling:
Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 1 hours. (Can be made 2 days ahead. Keep chilled.)
Position rack in center of oven and preheat to 190°C/375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
Line crust with baking paper, then fill with dried beans or pie weights. Bake crust until sides are set for about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles for about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 165°C/350°F.
Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center, cover whole tart with pears.
Bake tart until golden and tester inserted into center of filling comes out clean, this takes about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
ENJOY!
Mark Your friend in the kitchen Wakefield
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Fresh Pear and Almond Frangipane Tart
My Fresh Pear and Almond Frangipane tart is easy to make and has a delicious almond flavor. You can use other types of nuts as well; however, it depends on the amount of fat in the particular nut. This is a gorgeous Tart.
Frangipane cream is its main ingredient. When your pair that with delicious poached pears. Wow! What a great combination. See how I do it here
I hope you enjoy this Fresh Fruit Frangipane Tart recipe!
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#tart #fruit #almond