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
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!
PRINTABLE RECIPE ►
SUBSCRIBE ►
WATCH RECIPES ►
WATCH CAKE TUTORIALS ►
Facebook Page:
Online Cake Tutorial School:
Instagram:
Almond Pear Tart – Bruno Albouze
Tarte Bourdaloue is one of the most popular French pie ????
To get the full recipe go to
Instagram@
Facebook@
Pinterest@
Twitter@
Pear and Almond Tart | Frangipane Tart | Pastry Recipe
Today I’m showing you how to make . Let’s get baking shall we?
Hey, welcome back. I’m Elliott and I upload weekly baking tutorials on how to make and bake almost anything. So why don’t you join me on this journey as I make and bake my way through the year, so don’t forget to subscribe to see more.
The full blog post write up is here:
Socials –
*Blog - Bakingwithelliott.com
*Facebook -
*Instagram -
*Pinterest -
*TikTok -
*Twitter -
Music by:
Thanks for watching, don’t forget to like, comment and subscribe for more. If you have a suggestion, leave me a comment or message me on one of my social media platforms. See you next week!
How to cook - Pear Almond Tart
You always dreamed to cook french ? :)
Here is a beautiful french Pear Almond Tart recipe !
This video will teach you how to do a great Pear Almond Tart, simply and easily !
Thanks for watching guys and do not forget to subscribe ! ;)
Music: bensound.com
A Fancy Puff Pastry Tart that's SO Easy to Make: Pear Frangipane
Print this recipe here:
Ingredients
1 package (1.1lbs/490g) puff pastry, thawed
4 pears, halved, cored, and thinly sliced
1/2 cup apricot jam
For the Frangipane:
4 oz (113 g) unsalted butter, soft or melted
1/2 cup granulated sugar
2 eggs at room temperature
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
1 and 1/2 cups almond flour
1 teaspoon lemon zest or more
Instructions
Preheat the oven to 350 °F, 180 °C.
Line two baking trays with parchment paper and place the puff pastry sheets in each pan.
Poke the pastry all around with a fork.
Make the frangipane:
Combine the butter and sugar in a mixing bowl and whisk together. Add the eggs, vanilla, and almond extract and mix together until combined. Add the flour and lemon zest and mix together.
Divide the frangipane equally over the two sheets of puff pastry and spread it across the top leaving a half-inch border.
Arrange the pears on top of the frangipane.
Add the apricot jam to a bowl along with 2-3 tablespoons of water. Microwave it until it's warm and whisk together.
Brush the jam over the pears and over the border of the tart.
Bake for about 40 minutes or until the puff pastry is golden and the pears are soft.
Allow to cool slightly and serve with coffee.
Kali Orexi!
Notes
Use apples, peaches, cherries, or apricots instead of the pears, if desired.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
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!
⇨ Thanks for subscribing!
⇩ Click here for more Jules Cooking and the recipe⇩
For tips, tricks, photos and recipes follow me on:
↪ Instagram:
↪ Twitter:
↪ Facebook:
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!