Sweety Pear Frangipane Tart

Sweet Pear Frangipane Tart

Now is the season for the harvest of apples and pears, so the price can be quite reasonable,  that’s why I decide to make pear frangipane tart today.

And the benefit for this dessert, I can make it advance  (a  few days before ) separately and chill in the fridge for the day I bake and serve it, good idea!

Storing: The dough can be wrapped and kept in the refrigerator for up to 5 days or frozen for up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months, the flavour will be fresher bake it directly from the freezer, already rolled out–just add about 5 minutes to the baking time.

If you’d like to use canned pear halves for this–it is trés French, you see–just drain the canned pears, dry them very well, and carry on. But I prefer to use the fresh pears.

This time I want to reduce my sugar intake for the good of my belly, so you can see that I use pure stevia to substitute the normal sugar;  and the pie crust, I use pitted dates instead of the sugar.

This recipe can easily  transform to vegan friendly, I attach the vegan version as well, so have a check for me, tell me if I get it wrong, please.

The tart came out so good and full of the almond aroma, I felt really satisfied for the crunchy pie crust.

This recipe partly adapted from Dorie Greenspan.

Sweet Pear Frangipane Tart

        

Ingredient for Sweet Tart crust:              ( 9″ Round pie dish )

  • 1 1/2 cup Plain flour/ All purpose flour             ( I use oatmeal )
  • 1/2 cup Caster sugar              ( use 1/3 cup Coconut sugar or 4  Pitted dates, soak in little bit water to get softer )
  • Pinch of sea salt
  • 100g Butter, cubed           ( for vegan can use Coconut oil  )
  • 1 Egg yolk                 ( for vegan: blend 1 tbsp flaxseeds with 3 tbsp water until smooth can substitute for 1 egg ) 

Ingredient for poach pears:

  • 3 1/2 cups of Water
  • 1 cup Sugar                 ( or use 3 sachets Pure Stevia for healthier choice )
  • 1 1/4 tbsp Fresh lemon juice
  • 1 tsp Ground ginger               ( optional )
  • 1 stick Cinnamon Bark         ( optional )
  • 3 medium size ripen Pears, peeled

Ingredient for the frangipane filling: 

  • 2/3 cup Ground almonds
  • 5 to 7 tbsp Light brown sugar or 1 pk pure stevia
  • 1 tbsp All purpose flour/ Plain flour        ( or use oatmeal )
  • 1/2 tsp Almond extract
  • 1/2 tsp Freshly grated nutmeg       ( optional )
  • 1 Large Egg              ( for vegan: blend 1 tbsp flaxseeds with 3 tbsp water until smooth can substitute for 1 egg )
  • 43g Butter               ( for vegan, use coconut oil instead )
  • 1/2 tbsp Almond flakes

Method: 

  1. For the sweet tart crust:  Put the flour, sugar and salt in the food processor and pulse for few times to combine the ingredients, add the cubed butter or coconut oil (if you used ) and pulse again until the fat slightly mix in the dry ingredients. Stir the beaten yolk a little at a time, pulse for each addition. They keep a pulse for another 10 seconds until the dough start to come together. Turn the dough out onto the work surface and very lightly knead the dough just to incorporate all the dry ingredients. Wrap the dough with a piece of cling film and chill for about 2 hours before rolling.
  2. Grease and lined a 9 inch fluted tart case with a removable bottom. Roll out the chilled dough on a floured table to fit the tart case. Pierce the crust all over with fork.
  3. Chill the crust for at least half hour before baking.
  4. Preheat the oven to 375°F/190°C/170°C (fan oven), or gas mark 5.
  5. Grease the shiny side of one piece of kitchen foil.  Roll out the crust on the floured surface to fit the tart case, put the greased side of the foil down to tightly against the crust and bake in the preheat oven for about 20 minutes. Take away the foil and place the tart case to the bottom shelf and continue to bake for another 10 to 15 minutes until the top golden brown and check the bottom of the crust are cooked.
  6. For the pear:   Peel the pears and set aside.  Put the water, sugar, lemon juice and all the spices into a saucepan over medium-high heat, stirring until the sugar dissolve. Add the pears in and reduce the heat to medium and simmer until the pears are very tender, turning occasionally, cook for about 20 minutes or more, until the syrup less than half. Cool the pears with the syrup.  ( You can prepare the pears one day before and chill in the fridge for the day to use. )
  7. For the frangipane filling:  Mix the ground almonds with the flour, set aside. Beat the butter with the sugar until smooth, mix in  the egg and almond extract ( if used ). Place into a bowl and cover with cling film, chill at least 2 hours. ( You can prepare the filling the day before you bake, keep chilled in the fridge ). 
  8. On the day to bake:  Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4. Spread the frangipane filling evenly in the baked tart crust. Stem the pears and cut each in half lengthwise; scoop out the cores. Cut each half crosswise into thin slices. You will have six portions of pear. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange evenly on top of the frangipane like the spokes of a wheel, sprinkle with some almond flakes over the top. Bake into the oven for about 40 minutes until golden, cool on a wire rack.
  9. Then serve!

Note: 

  • This recipe can be made for gluten-free, but need to make sure the flour you use must be gluten-free. 
  • Use the apples instead of pears will turn to Sweet apple frangipane tart, the way how to prepare the apples will be the same as pears.
  • Can serve with freshly-made custard sauce.
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