Pear frangipane puff pastry tart
Dimitra's Dishes · ♥ 1.2K likes · 72.1K views · 11 min video
Read about sweet tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole Bartlett pears
- ½ cup apricot preserves
- 1 package puff pastry
Unroll the two puff pastry sheets and prick all over with a fork so the middle does not puff up under the filling.
Pricking the pastry
- 4 oz butter
- ½ cup granulated sugar
- 2 whole eggs
In a bowl, mix four ounces of melted butter, half a cup of granulated sugar and two eggs; no mixer needed. The filling can be made a day or two ahead.
Mixing the frangipane
- 1 tsp pure vanilla extract
- 2 tsp pure almond extract
- 1½ cup almond flour
- lemon zest
Mix in a teaspoon of pure vanilla extract and two teaspoons of pure almond extract, then one and a half cups of almond flour and some lemon zest.
Divide the frangipane between the two sheets; score a border around the edge almost to the bottom, then spread the frangipane evenly inside it.
Halve the pears, scoop out the seeds and stem, and slice thinly keeping each half together; lift with a knife and fan over the frangipane, two pears per tart, leaving a few gaps.
- 2–3 tbsp water
Thin the apricot preserves with two to three tablespoons of water in the microwave and brush over the pears.
Bake at 350F about 45 minutes, until the crust is puffed and golden and the pears are fork tender.
Brush with more apricot jam straight out of the oven for shine (or dust with powdered sugar); cool at least 15 minutes and cut each tart into four.
Serving and tasting