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
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!
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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Pear Frangipane Tarts Recipe - Le Gourmet TV Recipes
LeGourmetTV Is Now Glen & Friends Cooking!
The classic pear tart recipe with a delicious frangipane and sweet vanilla pastry shell.
Ingredients:
Vanilla tart pastry:
1⅔ cup all purpose flour
pinch of salt
5 Tbsp (50g) icing sugar
½ cup (125g) cold butter
Vanilla seeds scraped from bean
2 egg yolks
2 Tbsp (30 mL) ice cold water
Frangipane:
½ cup (125g) butter, softened
½ cup (125g) granulated sugar
2 eggs
1¼ cup (125g) ground almonds
1 Tbsp (15 mL) all purpose flour
3 pears
To make the pastry:
Place the flour, salt, icing sugar, butter and vanilla seeds in a food processor and pulse to form breadcrumbs.
Then with the motor running, add the egg yolks and water, process just until the dough forms a ball.
Remove from the food processor and divide into 6 even balls of dough (around 80g each).
Flatten each to a disc and wrap separately in plastic wrap.
Refrigerate for at least an hour.
To make the frangipane:
Beat the butter and sugar in a large mixing bowl until pale and creamy.
Add the egg, beat well and scrape down the sides of the bowl occasionally.
Add the almond meal and flour, beat until just combined.
Pre-heat oven to 375ºF
Roll the pastry into 6rounds on a lightly floured surface and press into 6 removable bottom tart tins, remove excess pastry.
Divide the frangipane among the tart cases.
Fan the pears by cutting slices a few millimetres apart, but leaving joined together at the top.
Press pears into the frangipane, and fan them slightly.
Cook in the oven for around 35 minutes or until golden and cooked through.
Serve warm or cold, with a dollop of vanilla sugar infused mascarpone.
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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 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
Pear and Almond (Frangipane) Tart Recipe | Truffles and Trends
This Pear Blueberry Almond (Frangipane) Tart has a buttery, flaky, sweet pie crust that's topped with an almond cream that's topped with blueberries and pears. It's so, so good!
P.S. It got cut off, but the dough has is 2 3/4 cups flour.
To see more photos and to get the written recipe with instructions, visit my blog at
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Enjoy!