French

Pear and Frangipane Tart

Pear and Frangipane Tart

It’s Monday and my first post this week is the second in a series of French dishes I was inspired to make after our recent trip to the town of Collioure in the south of France. My husband regularly asks me to make some desserts, but I’m not much of a fan of sugar and prefer to experiment with savory dishes. As we were in France to celebrate our first anniversary, I’ve decided to dedicate my first sweet post to my sweet husband – a pear and frangipane tart.

Collioure

This recipe come directly from the Sundays at Moosewood Restaurant cookbook. Many of my English readers will know the Moosewood series of vegetarian cookbooks. The original Moosewood Cookbook is one of the best-selling cookbooks of all time, but as far as I know, it hasn’t been translated into Spanish. Sundays at Moosewood Restaurant is a collection of international recipes presented by a variety of authors each specializing in a particular region or cuisine. I selected this tart from the “Provence” section (although Collioure is not in Provence), and it came out beautifully. It’s not overly sweet, and the balance of flavours between the almond and pears is delightful.

Pear and Frangipane Tart

Pear and Frangipane Tart

Yield: Serves 4 - 6
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 2 hours
Total Time: 3 hours 20 minutes

Sundays at Moosewood Restaurant

Ingredients

For the pastry crust

  • 1 1/2 cups unbleached white flour
  • 2 tablespoons sugar
  • 1/2 cup butter, frozen
  • 1 egg yolk
  • 1 tablespoon lemon juice
  • 1 – 2 tablespoons cold water

For the almond paste

  • 1 cup almond meal (buy this prepared or make your own my grinding peeled almonds in a food processor)
  • 1 cup icing sugar
  • 1 egg white
  • 1/2 teaspoon almond extract

For the tart

  • 1 unbaked sweet pastry crust
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1/4 cup water
  • 5 pears, washed, cored, and sliced
  • 113 grams almond paste, softened
  • 1 cup butter, softened
  • 2 – 3 drops almond extract
  • 2 eggs
  • 2 teaspoons unbleached white flour
  • 1/2 cup slivered almonds

Instructions

    For the pastry crust

  1. Mix the flour and sugar together in a large bowl. Grate the frozen butter into the bowl and use your hands to rub the butter into the flour until it becomes crumbly. In a separate bowl, combine the egg yolk, lemon juice, and 1 tablespoon of water. Mix well to combine. Little by little, add the egg mixture to the flour mixture and continue rubbing the mixture with your hands until a ball forms. If it’s too dry, add another tablespoon of water. Try to combine the liquid and dry ingredients as quickly as possible with as little handling as possible, as overworking the dough will prevent your crust from being light and flaky.
  2. Turn the dough out onto a floured surface and use a floured rolling pin to roll it out into a circle large enough for a 26 cm pie dish. Carefully roll the dough up around the rolling pin and transfer it to your dish. Trim the edges and fill in any holes with extra bits of dough. Flute the edges and chill for 2 hours.

For the almond paste

  1. In a food processor, combine the almond meal and icing sugar and pulse a few times to break up any lumps. Add the almond extract and egg white and pulse to combine. If it’s too wet, add more almond meal and icing sugar. You should have a thick dough which you can turn out onto the counter and knead. Any leftovers can be wrapped in plastic wrap and refrigerated or frozen.

For the tart

  1. Heat butter and brown sugar in a large pot over medium heat until the sugar dissolves, then add the water. Add the pears and cook them for 10 minutes. When the pears are soft and caramelized, remove them onto a plate, spreading them out to cool, and set them aside. Continue cooking the liquid for a few minutes until thickened slightly. When the spoon leaves a trail on the bottom of the pot, remove the pot from the heat and set it aside.
  2. For the frangipane, combine the almond paste and butter. When it is well combined, add the almond extract. In a separate bowl, whisk together the eggs and the flour. Add the eggs to the butter mixture and mix well.
  3. Fill your pie shell with the frangipane mixture. Arrange the pear slices on top and sprinkle the slivered almonds on top. Bake in a 165° Celsius (325° Fahrenheit) oven for 30 to 40 minutes until the top is golden and the frangipane is firm. Remove the tart from the oven and gently brush the finished tart with the reserved pear cooking liquid.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 990Total Fat: 69gSaturated Fat: 35gTrans Fat: 2gUnsaturated Fat: 29gCholesterol: 232mgSodium: 483mgCarbohydrates: 85gFiber: 9gSugar: 44gProtein: 14g
Nutritional information is provided as a courtesy and is approximate only.

Pear and Frangipane Tart

This post contains affiliate links which help offset the costs of running this website without any additional cost to you.

This page contains affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase. See disclosure policy.

Get the 14-day meal plan!

1 Comment

  • Reply
    Karen White
    November 24, 2016 at 2:20 pm

    Yum! I think I know what I’ll be making with the organic pears waiting in my cupboard! I have a very sweet tooth but try hard not to indulge too often – I’m always on the look out for recipes which replace sugar with raw honey, dates etc. I realise that this has some sugar in it but only a small amount per portion!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.