Pear and Almond Tart
Recipe:
For the tart:
• 100g of butter
• 60g of powdered sugar
• 20g of almond powder
• 1 egg
• 180g of cake flour
For the almond cream:
• 70g of butter
• 30g of powdered sugar
• 75g of almond paste(marzipan)
• 2 eggs
• 20g of cake flour
• 20g of almond powder
For the poached pear:
• 3 pears
• 100g of sugar
• Lemon zest
• 2 cinnamon sticks
• 3 star anise
• 3 cloves
• 1 tsp of vanilla extract
Instructions:
For the Tart:
Cream butter until light and fluffy. Sift in powdered sugar and almond powder, mix. Gradually add the egg until it is fully incorporated. Finally add the cake flour and mix. Cook at 350F for 12mins or until lightly golden.
For the almond cream:
Cream butter until light and fluffy, sift in powdered sugar and mix. Add almond paste, mix. Gradually add the eggs until fully incorporated. Finally sift in almond powder or flour and cake flour and leave in the fridge for at least 6 hours. Pipe into the baked tart shell and spread evenly. Top with pear and sliced almond and cook for a further 10mins or until golden at 350F.
For the Poached Pear:
Peel and slice pear in half. Combine all the ingredients in a pot and then cover with water. Bring to a simmer. Add the pears and cook at low heat for around 12mins or until tender. Leave to cool down. Slice the pears.
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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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Paul cooks a MOUTHWATERING Frangipane Pear Tart | Paul Hollywood's Pies & Puds
Paul bakes a delicious tart with an Apricot, Almond and Pear filling.
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Pear almond tart
Hey guys, in this video I will show you how to make a delicious pear tart. It's filled with an almond frangipane layer, a white chocolate cognac cream and to top it of some deliciously poached pear.
I think it's a delicious recipe! Enjoy!
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Enjoy making this recipe!
Oven temperature 170 degrees Celsius
Ingredients
For the dough:
180 grams of flour
30 grams of almond powder
80 grams of icing sugar
4 grams of salt
110 grams of butter
30 grams of egg
For the frangipane:
30 grams of butter
100 grams of sugar
2 eggs
30 grams of flour
100 grams of almond powder
The zest of one lemon
For the cream:
250 grams of milk
60 grams sugar
2 grams of salt
100 grams of egg yolk
20 grams of cornstarch
30 grams of cognac
100 grams of white chocolate
For the poached pears:
750 milliliters of white wine
500 milliliters of water
200 grams of sugar
1 vanilla pod
2 lemons
4 sticks of cinnamon
20 pieces of cardamon
5 pears
100 grams of almonds
Bon appetit!
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
Recipe:
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Asian Pear Almond Tarts Recipe [Gluten Free & Dairy Free Options]
Though French in origin, the classic Pear Almond Tart (tarte Bourdaloue) has become a popular American dessert during Thanksgiving. In my version, baking steps are simplified as there is no dough rolling & the recipe is easy to follow. In every bite, the crunchy cookie-like crust is complemented with moist flavorful almond cake & juicy crisp asian pear. If you’re looking for a lightly sweetened & rich tart , my recipe is perfect for your Holiday or any day dessert. As a bonus, I’ve included a gluten free & dairy free option but you would never guess it’s gluten free!
Asian Pear Almond Tarts Recipe
Yield 6 Tarts
(Almond Crust)
1/2 cup (50g) granulated sugar
5 Tbsp (70g) unsalted butter, softened OR vegan unsalted butter
1/8 tsp salt
1 tsp vanilla extract
1/2 cup (48g) almond flour
1 cup (120g) AP Flour OR
1 cup (120g) GF Flour (see below) + 1/4 tsp xanthan gum
(Almond & Asian Pear Filling)
6 Tbsp (84g) unsalted butter, softened OR vegan unsalted butter
3/4 cup (180g) almond paste
1 egg
2 Tbsp (10g) cornstarch
3 small Asian Pears (peeled, cut in half, & cored)
2 Tbsp (28g) unsalted butter, melted OR vegan unsalted butter
(Garnish)
1/4 cup yuzu preserves (optional)
10x powder sugar (for dusting - optional)
(Gluten-Free All purpose Blend)
4 cups (629g) superfine brown rice flour
1 1/3 cups (261g)potato starch (not potato flour)
2/3 cup (93g)tapioca flour (also called tapioca starch)
Almond Crust Instructions:
1) Preheat the oven to 350°F.
2) With paddle attachment or handheld mixer, mix together the sugar, butter, salt, & vanilla extract till combined.
3) Add sifted ap flour & almond flour. Mix till crumbs are moist & clings together when squeezed.
Tip: For gluten free, replace ap flour with Gluten Free all purpose flour & add xanthan gum.
4) With 1 scoop each [ice cream scoop (#16) + cookie scoop (#40) = 7.5 Tbsps], place into a 6 of the 4”inch round disc silicone mold.
-Separate crust dough so the crumbs are evenly placed at the base & slightly higher along the edge.
-With a dry measuring cup or any tool with a flat bottom surface that fits inside the mold (or tart pan), place it inside.
-Press down & push to the sides to flatten crust dough. Sides of the crust dough comes up about half an inch & will be uneven.
Tip: Instead of molds, you can use 6 of 4”inch non-stick tart pans with removable bottom.
Tip: The mold or tart pans should be placed on a half sheet baking pan for ease of transfer.
5) Randomly press the dough with a fork.
6) Repeat steps #4 & #5 for the remaining 5 molds.
7) Chill the crust in the freezer for 15 minutes.
8) Bake til it begins to brown along the edges (about 12 to15 minutes).
9) Remove from the oven & transfer mold (or tart pan) to a cooling rack. Leave almond crust in the molds (or tart pans).
Almond Filling Instructions:
1) In a medium bowl with the paddle attachment or handheld mixer, cream butter & almond paste till light & smooth.
2) Add egg & mix till combine.
3) Add cornstarch till combined. Set aside.
Tip: This filling can be made a day to a week in advance, kept refrigerated in an air tight container. Allow this to return to room temperature before beginning the assembling instructions.
Assemble Tart Instructions:
1) With 1 scoop each cookie scooper (#20 & #40 OR 4.5 Tbsps), place almond filling into each of the cooled almond crust. With a small metal offset spatula, spread the filling evenly.
2) With the 3 asian pears - peel, then cut in half, & then remove core. Slice the pear halves horizontally into 1/4 slices. Do not separate the slices. Transfer to the tart. As you fan them on top of the filling, press pears down gently.
3) Brush the pears with melted butter.
4) Bake the tart for 40 to 45 minutes, until the almond cream is lightly browned.
5) Transfer to a cooling rack. Cool for about 5 minutes. Then remove the tarts from the molds & transfer to a cooling rack.
6) While tarts are cooling, brush a thin coat of preserves on top of each asian pear. If the preserve is thick, warm in a saucepan & add water. (Approximately 1/4 cup of preserves plus 1 to 2 teaspoons of water. Adjust accordingly to preference.)
7) Sift powder sugar over each tart & serve warm. Enjoy!
Tip: Extras can be kept at room temperature for about 3 days OR frozen for about a month in an air tight container. Reheat with oven or toaster oven.
Note: This recipe was adapted from:
*For the Gluten -Free All Purpose Flour Blend:
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#asianpear #pearalmondtart #雪梨