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
Best Pear Tart. Fragipane Pear Tart
Best Pear Tart.
Fragipane Pear Tart.
This video recipe how to make the best pear tart. It is full of flavors and delicious, looks absolutely amazing.
You will try it and you will love it!
Ingredients
for poached pears:
3-4 pears
10 g of butter
70 ml of cold water
1 cinnamon stick
1 anise star
Ingredients
for tart:
240 g of flour
50 g of sugar
130 g of butter
1 egg yolk
0,5 tsp of salt
1 tsp of vanilla sugar
Ingredients
for fragipane feelings:
115 g soft butter
100 g of sugar
115 g of almond flour
3 eggs
1 tbsp of flour
1 tsp of vanilla sugar
Pill the pears and poaching them for 15 minutes at middle heat.
Make a tart
Bake a tart first for 10 minutes at 180 C
Bake a tart with Fragipane feeling and pears for 50 minutes at 180 C
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How To Make Pear Tart With Puff Pastry | Kosher Pastry Chef
Learn how to make an easy pear tart with puff pastry This is the perfect Dessert Recipe for anyone who is short on time, or a beginner baker.
????????️ All The Tools Used Can Be Found MY AMAZON STOREFRONT: ????????️
Pear Frangipane Tart
Get the full recipe here:
#shorts #dessert #thanksgiving
Pear Frangipane Tart Recipe
Find out how to make this delicious and comforting pear frangipane tart, following my simple recipe.
#bakingisfun #pearfrangipanetart #recipe
Ingredients
Pastry:
250g Plain Flour (2 cups)
125 g Butter (1/3 cup)
60g Icing sugar (1/3 cup)
1 Egg yolk
2 TBSP Double cream
Filling:
1 TBSP Apricot Jam (per tart)
150g Butter (2/3 cup)
150 Caster sugar (3/4 cup)
150g Ground Almond (1 cup)
1 Egg, beaten
1 tsp Almond extract
1 tsp vanilla extract
6 TBSP Flaked Almonds
Poached Pears
4 ripe pears
2 L water ( 1 cup or enough water that fills the saucepan 3/4 of the way)
300g sugar ( 1 1/3 cup)
2 cardamom pods
1/2 Vanilla pod
1 TBSP sliced ginger
1 cinnamon stick
1 tsp lemon juice
Almond Pear Tart – Bruno Albouze
Tarte Bourdaloue is one of the most popular French pie ????
To get the full recipe go to
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Pear tart | This tart will troll your senses. !!! MICHELiN STAR recipe !!
Pear tart with sweet pastry and almond. Words are useless! You want to understand what happiness means in a spoon? You have the recipe down below :
Recipe :
1 lemon
3-4 medium pers
sweet pastry dough:
180g flour
3 egg yolks
70g sugar
2g salt
75g full fat butter
1/2 tsp vanilla extract
almond cream:
100g almonds
110g unsalted butter at room temp.
100g sugar
1 egg
1 egg yolk
15g flour
Bake at 200c for 15min then at 180c for 30min
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