Brandy Pear Frangipane Tart
Matthew’s mother Mavis has been in town visiting us and we have been having a great time catching up, exploring the city, and making lots of delicious dishes. Matthew’s mother happens to be an amazing cook whom I have learned many great tips, techniques, and recipes from.
After some talks about a nice fall dessert we could make with apples or pears, we decided on a recipe that she had prepared while working at a restaurant in St. Paul, Minnesota.
This dessert is every bit as tasty as it looks, and I almost did not want to slice into it. But that was only a fleeting thought as this tart did not last very long before it was devoured.
Dough Ingredients: (yields one 11 inch tart)
- 1 2/3 cups of flour
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 10 tablespoons of sweet butter chilled and cubed
- 2 egg yolks, room temperature
- 1 teaspoon of vanilla extract
- 2 teaspoons of cold water
Frangipane Ingredients:
- 3/4 cups of sweet butter, room temperature
- 3/4 cup of sugar
- 1 egg and 1 egg yolk, room temperature
- 1 1/2 cups of ground almonds (with or without skins)
- 5 tablespoons of dark brandy
- 1/4 teaspoon of almond extract
- 2 tablespoons of flour
- cinnamon for dusting
Poached Pear Ingredients:
- 4 pears, peeled
- 2 cups of water
- 2 tablespoons of lemon juice
- 1/2 stick if cinnamon
- 5 cloves
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
I began with the poached pears to allow for enough time to cool.
In a sauce pan I added 2 cups of water, 2 tablespoons of lemon juice, 1/2 of a stick of cinnamon, 5 cloves, 1/2 of a cup of sugar, and 1 teaspoon of vanilla extract. I brought this mixture to a boil.
Once boiling I reduced the heat to a simmer and carefully placed the pears into the syrup.I delicately turned the pears 3 or 4 times in the poaching liquid making sure all sides of the pear have been in the liquid.
I poached the pears for 25 minutes.
Then I gently transferred the pears and their liquid into a heat safe dish and placed it to cool in the refrigerator for 5 hours (you can let them cool for 4 to 5 hours).
While the pears cooled in the refrigerator I started on the crust.
In a large bowl I sifted together 1 2/3 of a cup of flour, 1/4 of a cup of sugar, and 1/2 of a teaspoon of salt.
Then I quickly rubbed in 10 tablespoons of butter until crumbly.
In a small bowl I mixed together 2 egg yolks, 1 teaspoon of vanilla extract, and 2 teaspoons of cold water.
Then I added the egg mixture to the flour and stirred it together until a dough had formed.
I turned the dough out onto a floured surface and shaped it into a nice ball. Then I wrapped the dough in a piece of plastic wrap and refrigerated it for 2 hours.
Once the chill time for the dough was up I rolled out the dough to fit the pan. I gently shaped the dough to fit the pan and removed the excess. I placed the dough back in the refrigerator for 15 minutes.
While the dough was setting up for a second time I started on the filling.
In the mixer bowl, I creamed together 3/4 of a cup of butter and 3/4 of a cup of sugar until light and fluffy.
Then I added 1 egg, 1 egg yolk, 1 and 1/2 cups of ground almonds, 5 tablespoons of brandy, 1/4 of a teaspoon of almond extract, and 2 tablespoons of flour. I mixed until smooth.
I evenly spread the almond mixture in the crust and placed it back into the refrigerator until the pears were ready.
Once the pears were ready to be sliced I preheated the oven to 425 degrees. I cut each pear in half lengthwise and removed the core. Then I cut the pear into quarter inch slices.
I then gently fanned out the pear slices over the almond filling. I dusted the top of the tart with a touch of cinnamon.
I placed the tart on a small baking sheet and baked it for 15 minutes at 425 degrees.
After 15 minutes I reduced the heat to 350 degrees and baked it for another 30 minutes. I made sure the filling was a nice golden brown and a toothpick inserted in the filling came out clean.
This impressive tart has warm cinnamon and clove infused poached pears, baked into a rich, sweet, and velvety almond filling. Encased in a crisp, slightly sweet, and tender crust. Top this off with a dollop of whipped cream and indulge.