I also wrapped my crust with foil for the second bake as it was pretty much done after the first and it prevented it from over-cooking. I weighed and measured it twice just to be sure, and yep 80g a cup, so I added another scant 1/2 cup (35g) to adhere to the weight specified in the recipe and I’m glad I did, as the frangipane baked up just fine. I always weigh my ingredients in metric and my almond flour (Kirkland Brand) came out to 80g for a cup. It honestly could have been sold in a French patisserie: it was that ideal in appearance and taste.īut I did have a discrepancy. My tart was a hit, and was devoured on the spot. Usually I modify recipes to meet my standards but this one has no need for improvement. Our neighbors gave us a box of Harry & David pears, so, as thanks, I cooked 3 of them into this tart today and gave them back, haha! I must say it turned out perfectly. Thank you for this very well-written and tested recipe. This would make an excellent dessert for Thanksgiving or enjoyed over the rest of the holiday season. The tart is best served on it’s own or with a simple dollop of whipped cream. You can also brush the top with a simple apricot glaze for shine if you desire. I like to garnish it with a simple dusting of sugar. Once baked, you’ll want to allow the tart to cool almost completely before serving. It also freezes well, just be sure to transfer it to the refrigerator in advance and allow it to thaw completely before using. Make it several days in advance and store it in the refrigerator until you’re ready to use it.
While this dessert does involve several components and steps, there are ways to prep it in advance and make the process more time-friendly. flavor!), and ensures a crisp, buttery texture that balances the softer pear frangipane filling. It ensures that the tart dough is cooked through completely, gains a deep golden color (aka. I like to add fresh lemon zest, a touch of dark rum (optional), and pure vanilla extract.Īs is the case with many tart recipes, this pear frangipane tart requires you to blind-bake the tart dough prior to adding the filling.īlind baking adds another step to this recipe, but is very important for the final result. While you can flavor frangipane any number of ways, the frangipane filling for this tart is kept fairly traditional. It rises as it bakes, and has a wonderful texture and almond flavor that beautifully compliments pears.įrangipane is made from finely ground almonds, aka. We used it constantly for various applications and its ability to transform desserts never ceased to amaze me. I fully came to appreciate frangipane in culinary school. It is sometimes referred to as almond cream. Serve with double cream.Pronounced fran-juh-pan, frangipane is a dessert filling made from ground almonds, butter, eggs, sugar, and small amount of unbleached all-purpose flour.
Run a knife around the edge, place a large plate over the top and carefully turn the tart onto the plate. Remove from the oven and leave for 10 minutes.Bake the pie for 30 to 40 minutes, or until the pastry is golden brown and puffed up.Carefully place the pastry disc on top of the pears and caramel, then carefully tuck it snugly around the outside of the pears and down into the sides of the pan.Roll out the pastry to about 5mm thick and cut a disc slightly bigger than your pan (about 24cm).Remove from the heat and cool slightly, then arrange the pears prettily in the pan.Turn the heat down and cook for 5 to 10 minutes, or until the pears are just tender and cooked but retain their shape. Peel and core the pears, cut into wedges, then place in the caramel and spoon over the mixture.Chop the butter into cubes, then add to the pan with the ginger and cinnamon, and stir to combine.Add the sugar and heat to a lovely caramel colour, stirring constantly. Put a 21cm-diameter frying pan with an ovenproof handle on a hob over a medium heat.
0 kommentar(er)
