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
How To Bake Pear & Chocolate Frangipane Tart
Hey everyone and welcome back to my channel for another tasty bake. My Pear and Chocolate Frangipane Tart is a great bake and definitely looks the part!. It consists of a crisp thin pastry base filled with an indulgent and very chocolaty frangipane filing, then finished off with slices of juicy pear. Yum!
Sweet Pastry:
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This bake can do around 6-10 slices of Tart
Ingredients :
• 220g Soft Unsalted Butter
• 220g Caster Sugar
• 175g Ground Almonds
• Four Free-range Eggs
• 50g Plain Flour (extra for rolling out pastry)
• 150g Decent quality Chocolate (85%+ Cocoa)
• 15g Flaked Almonds
• 2-3 Conference Pears - peeled and sliced into 1/8ths, in lemon juice
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• 7-7 Inch Loose-bottom Pastry Tin greased with butter and flour
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Hope you enjoy this bake as much as I enjoyed making it! Let me know in the comments if you have tried this recipe or have any tips/ variations you've discovered whilst making this indulgent tart.
Thanks for watching and see you in the next bake!
Pear Frangipane Tart (Tarte Bourdaloue)
This classic Pear Frangipane Tart, called Tarte Bourdaloue in French, makes a delicious Autumn and Winter dessert that is full of flavours and texture. The Sweet Shortcrust Pastry is filled with an Almond Cream and topped with Poached Pears.
Read the full recipe here:
Ingredients:
Pâte Sucrée (Sweet Shortcrust Pastry)
- 100 gr Unsalted Butter
- 50 gr Icing Sugar
- 1 Egg
- 50 gr Almond Meal
- 200 gr Plain / All-Purpose Flour
- 1 pinch Fine Table Salt
Poached Pears
- 3 Pears - firm
- 1,5 litre Water
- 50 gr Caster Sugar
- 20 ml Lemon Juice
- 1 1/2 teaspoon Vanilla Paste
Almond Cream Filling
- 100 gr Unsalted Butter - soft
- 100 gr Caster Sugar
- 2 Eggs - about 100gr, at room temperature
- 100 gr Almond Meal
- Flaked Almond (optional) - to taste
Simple Syrup Glaze (optional)
- 45 ml Water
- 45 gr Caster Sugar
- 1 teaspoon Vanilla Paste - optional
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Pear Frangipane Tart (Tarte aux poires Bourdaloue)
Recipe:
???? For dough crust:
75g (2.64oz) unsalted butter at room temperature
70g (2.46oz) powdered sugar
3 egg yolks at room temperature
150g (5.29oz) all-purpose flour
30g (1.05oz) almond flour
???? For almond cream filling (frangipane):
65g (2.29oz) unsalted butter at room temperature
135g (4.76oz) powdered sugar
2 large eggs at room temperature
135g (4.76oz) almond flour
1 teaspoon of pure almond extract
2 tablespoons of rum (optional)
???? For poached pears:
500g (17.63oz) water
2 tablespoons of lemon juice
125g (4.40oz) granulated sugar
4 pears
???? Little extra:
9-inch (23cm) tart pan
This classic Pear Almond Cream (Frangipane) Tart, called Tart Bourdaloue in French, makes a delicious autumn dessert that is full of flavour and texture. The sweet shortcrust pastry is filled with an almond cream and topped with poached pears.
More video in this category:
Music: Memories Of The Past by Scott Langley (iMovie)
#frangipanetart #pearalmondtart #pearfrangipanetart #almondcreamrecipe #tarte
Beth's Pear Almond Tart | ENTERTAINING WITH BETH
Learn how to make an Easy Thanksgiving Dessert Idea a Pear Almond Tart!
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9 inch TART TINS:
BETH’S PEAR ALMOND TART RECIPE
Serves 8
INGREDIENTS:
FOR PASTRY:
1 ¼ cup (150 g) flour
1 tbsp (12 g) sugar
½ tsp (5 ml) salt
8 tbsp (120 g) cold unsalted butter
1 egg yolk
3-4 tbsp (45ml-60 ml) ice water
For Filling:
7 oz (196 g) almond paste
8 tbsp (120 g) unsalted butter, room temperature and soft
¼ cup (50 g) sugar
2 eggs
1 tsp (5 ml) almond extract
¼ tsp (1.25 ml) salt
1/3 cup (40 g) of flour
8 pear halves, jarred or canned
1 tbsp (15 ml) sliced almonds, for garnish
1 tbsp (15 ml) apple jelly, for garnish
Homemade Whipped Cream
2 cups (480 ml) heavy cream
2 tbsp (13 g) powdered sugar, confectioner’s sugar, or icing sugar (all the same thing)
1 tsp (5 ml) vanilla extract
METHOD:
To make Pastry: In a food processor combine flour, sugar, salt and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
Whisk egg yolk with ice water until combined. With the machine running, add egg mixture until combined and a dough forms. If not sticking together add 1tbsp more water. If too sticky add 1-2 tbsp more flour.
Form dough into a ball, flatten into a disc, wrap in parchment and refrigerate at least 1 hour or overnight even easier.
Roll out dough into a large circle. Place in a removable bottom tart tin. Transfer dough into tin, fold over edges inward to create a double crust, this will add stability to your shell.
Remove excess dough with a knife and continue to fit dough into tin, pressing edges in and making sure top of dough is flush with the tin.
Pop tart in freezer while you make the filling.
Preheat oven to 350F (176C).
In an electric mixer combine almond paste, butter and sugar, beat until combined and fluffy.
Add eggs, one at a time, beating in-between each addition. Add almond extract, salt and flour. Beat to combine scrapping down bowl as needed.
Remove tart tin from the freezer and pour mixture into the center, smoothing out to the edges with a spatula.
Then place the pear halves around the edges, with the points facing in. Jarred pears really the best, because they are soft, and already peeled! Otherwise pears take a long time to cook if using fresh and pastry will be done before the pears are soft.
Be sure to space pears out so they are not touching, as filling will puff up and they need room to expand. If you have room in the center you can add another pear in the middle.
Bake for 40-45 minutes until pastry is golden brown and filling is puffed up and golden.
Then melt apple jelly in microwave :30 until liquefied. Brush pears only with the jelly for a nice shine. Sprinkle with sliced almonds.
Remove tart from the tin, place on a cake stand and “ta da!”
Cut into wedges and serve with whipped cream. Enjoy!!
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 and Almond Tart | Frangipane Tart | Pastry Recipe
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