The base was fairly good, but I would recommend using regular salt rather than kosher salt unless you like random hits of salt similar to eating salted caramel foods.Ĭons: The frangipane and flavour are where things fell apart for me.
#Pillsbury pear tart recipe plus#
On the plus side, the poaching liquid was absolutely heavenly! I’d definitely use that part of the recipe again and have saved the syrup to use in other ways. I think tightly sealing it in with aluminum initially makes a big difference. Pros: Thankfully, I didn’t have the same over browning issues that others experienced. Note: I followed the recipe, ingredients, and tools exactly as indicated. General Opinion: Nobody went back for seconds, myself included. 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.
Frangipane Filling – frangipane comes together quickly and stores extremely well. Poached Pears – pears can be poached several days in advance and kept in an airtight container in the fridge. Sweet Tart Dough – prepare and refrigerate the tart dough several days in advance (or freeze up to a month ahead and allow to thaw in the refrigerator before rolling out). 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. Squeeze the juice of the orange over the apples.Pronounced fran-juh-pan, frangipane is a dessert filling made from ground almonds, butter, eggs, sugar, and small amount of unbleached all-purpose flour. Cook over low heat, stirring often for another 2 minutes until apples are tender. Add the sugar, cinnamon, ginger, nutmeg, and orange zest. Add the sliced apples, toss for 2 minutes to coat evenly over medium heat, making sure the butter isn’t browning. Serves 8.Ĥ Granny Smith apples or other tart variety, peeled, cored and sliced thin Sprinkle with powdered sugar and cut into 8 wedges. Allow the tart to cool to room temperature before removing outer ring of tart pan. Beat until well combined and pour into prepared tart shell over the sliced pears.īake in preheated 350 degree oven placed on a baking sheet for ease in removing from oven, for 30 minutes or until filling is set. Gradually pour in the melted butter, almond extract and ground almonds. In a medium bowl, beat the eggs and sugar until frothy and lemon colored. Place the pears on bottom of tart pan on pastry crust fan out each half of pear to shape 8 “fans.” 1 store bought (Pillsbury) pie crust (from box of 2) placed in 9” diameter removable bottom tart panĤ small D’Anjou or Bartlett pears, peeled, cored and thinly sliced or use small baking apples
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