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
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
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Pear and Almond Tart | Frangipane Tart | Pastry Recipe
Today I’m showing you how to make . Let’s get baking shall we?
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Pear Frangipane Tart
Pear Season is finally here, and the best way to celebrate is by making this delightful pear frangipane tart! This tart is filled with creamy frangipane filling made of ground almonds and of course juicy pears! This Pear Frangipane Tart recipe is a super easy recipe great for the fall season, perfect for a whole dinner with friends and family or just for yourself!
Ingredients:
TART DOUGH:
* 240 gr unbleached all-purpose flour
* 50 gr granulated sugar
* 155 gr cold unsalted butter, cubed
* 1 large egg yolk
* 1 teaspoon vanilla extract
POACHED PEARS:
* 1.4 L cold water
* 200 gr granulated sugar
* 1 Teaspoon Cinnamon Powder
* 1 Tablespoon vanilla bean Extract
* 2 strips lemon peel
* 3 Pears
FRANGIPANE FILLING:
* 115 gr unsalted butter, softened
* 115 gr granulated sugar
* 115 gr almond flour
* 3 large whole eggs, room temperature
* 15 gr unbleached all-purpose flour
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon lemon zest
======================================================
Musim Pear akhirnya tiba, dan cara terbaik untuk merayakannya adalah dengan membuat pear frangipane tart yang luar biasa enak ini! Tart ini diisi dengan filling lembut yang terbuat dari almond dan tentu saja pir yang super juicy! Resep ini super mudah dibuatnya, cocok dimakan sebagai hidangan pencuci mulut bersama teman dan keluarga atau hanya untuk diri sendiri!
Bahan - bahan:
ADONAN TART:
* 240 gr tepung terigu serbaguna
* 50 gr gula
* 155 gr unsalted butter dingin, potong kubus
* 1 kuning telur ukuran besar
* 1 sdt ekstrak vanila
POACHED PEARS:
* 1.4 L air dingin
* 200 gr gula
* 1 sdt bubuk kayu manis
* 1 sdt ekstrak vanila
* 2 strips kulit lemon
* 3 buah pir
FRANGIPANE FILLING:
* 115 gr unsalted butter
* 115 gr gula
* 115 gr tepung almond
* 3 butir telur ukuran besar, suhu ruangan
* 15 gr tepung serbaguna
* 1 sdt ekstrak vanila
* 1/2 sdt parutan kulit lemon
=======================================================
Music: Ziv Moran - Wooden Smile - Clouds
Eldar Kedem - Present Moment - You and Me
========================================================
#peartart#frangipanerecipe#pearfrangipanetart#pearfrangipanetartrecipe#howtomakepearfrangipanetart
Almond Pear Tart – Bruno Albouze
Tarte Bourdaloue is one of the most popular French pie ????
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Babe wanted a pear tarte tatin #shorts
Ingredients
- 1 sheet puff pastry
- 5 x pears
- 3 tablespoons water
- 120g sugar
- 3 tablespoon unsalted butter
- vanilla ice cream
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.
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Enjoy!