![]() For the apricot glaze at the end, simply heat a little apricot jam in a pot, pour through a sieve and brush with the tart all over with the glaze. Use nice firm pears like conference which will hold together well after being poached and then baked in an oven. I like to lace my frangipane with a good slosh of Kirsch, which brings out the subtle flavours of the pears and over all gives the tart more kick. ![]() Arrange the pears:Īrrange the sliced pear halves on the frangipane filling, fanning them slightly, flat-side down, alternating them stem-end up and stem-end down.This is a totally classic, beautiful tart to make, the key is to make the pastry as short as possible so it melts in the mouth. Slice each pear half horizontally in thin slices. Remove the cores and the inside portion of the stem. Remove the pears from the poaching liquid and blot dry. Transfer the frangipane into the tart shell and spread evenly with an offset spatula. Add the rum:Īdd the rum and mix until incorporated. Gradually add the beaten egg and continue to mix until it is incorporated. Add the almond mixture:Īdd the almond mixture to the butter mixture and stir until it is just combined. In the bowl of a stand mixer fitted with the paddle, or in a large bowl with a rubber spatula, combine the butter, salt and vanilla extract. In a medium bowl, sift together the almond flour, icing sugar and flour. Prick the base all over with a fork and place in the refrigerator or freezer for 30 minutes while preparing the frangipane. Roll the rolling pin over the top to trim the edges. Gently press the dough into place without stretching the dough or the sides will shrink while it bakes. Line the tart shell:Ĭarefully transfer the dough into the tart pan. Lift and rotate a bit after every few strokes and dust with flour as needed to discourage sticking. Roll to 1/8 inch (3mm) thick, rolling from the center outward in all directions. Unwrap the dough, dust it with flour, and place it on a lightly floured surface. As it warms up it sticks easier and can become hard to work with. Try to work quickly to prevent the dough from warming up. Set the dough in the fridge and leave to rest for at least 2 hours, or overnight. Divide:ĭivide the dough into two equal discs and wrap in plastic wrap. As soon as it does, stop mixing or the pastry will lose its delicate short texture. The dough should just come together into a ball. Add the flour:Īdd the flour all at once and mix on low speed just until incorporated. Add the egg, almond flour and salt:Īdd the egg, almond flour and salt to the butter mixture and mix until combined. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a rubber spatula, combine the butter and icing sugar and mix until smooth. Pâte Sucrée Combine the butter and sugar: Then, one at a time, pick up each pear half, slice and fan it, and carefully return it to its place with an offset spatula. To avoid making a mess of the frangipane, I find it easier to space the pears evenly by arranging the pear halves on the frangipane before slicing.When cooling, the frangipane will then deflate and collapse. Beating too much air into the frangipane creates air bubbles that make the paste rise during baking. When mixing the frangipane, avoid overmixing or mixing too vigorously.The extra can be stored in the refrigerator for a few days or in the freezer for up to two months. ![]()
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