Prep Time: 1 hr | Cook Time: 1 hr 30 mins | Additional Time: 1 hr | Total Time: 3 hrs 30 mins | Yield: 8 Servings
I love how delicious this Peat Frangipane Tart is! Try this recipe now and I promise you that it will be the best decision you will ever make today. Enjoy!
Ingredients:
Tart Dough:
11 tbsp (155 g; 1 stick plus 3 tablespoons) cold unsalted butter cubed
1 tsp lemon zest
¼ tsp Diamond Crystal kosher salt
2 c (240 g) unbleached all-purpose flour fluffed, spooned and levelled
1 large Egg yolk
1 tsp pure vanilla extract
⅓ c (70 g) granulated sugar
Poached Pears:
2 cinnamon sticks
1-star anise pod
6 c (1.4 L) cold water
1 tbsp vanilla bean paste or 1 tbsp vanilla extract or 1 vanilla bean, scraped
2 c (400 g) granulated sugar
3 Harry & David Royal Riviera Pears firm yet slightly ripe
2 strips lemon peel without the pith, plus half a lemon
Frangipane Filling:
1 c (115 g) almond flour
3 large whole eggs room temperature
8 tbsp (4 oz; 115 grams) unsalted butter softened
½ tsp lemon zest
½ c + 1 tbsp (115 g) granulated sugar
1 tbsp (15 g) unbleached all-purpose flour
1 tbsp dark rum optional
1 tsp pure vanilla extract
For Serving
lightly sweetened whipped cream optional
powdered sugar for dusting (optional)
Directions:
For the Dough:
Apply cooking spray in a 10-inch pan.
Add sugar, salt, flour, and lemon zest into a food processor. Pulse until well combined.
Add the butter and pulse until well blended.
Sprinkle flour on a flat surface, then transfer the dough on it. Knead until smooth.
Place the dough into the prepared pan and spread it evenly.
Place it inside the fridge to chill for at least 30 minutes to 1 hour.
Place a pot with cold water and granulated sugar. Stir until well mixed.
Turn the heat to high and allow the water to boil.
Add the star anise, lemon peel, cinnamon sticks, and vanilla bean paste. Stir until well mixed.
Add the peeled pears and toss until well coated by the lemon mixture. Core the pears.
Reduce the heat down to medium, then simmer everything for 12 minutes.
Remove the pears from the heat and allow them to cool completely.
To Bake:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray on a sheet of aluminium foil, then cover the tart with it.
Place it inside the preheated oven and bake for about 20 minutes.
Remove the foil cover and bake for another 10 minutes.
For the Filling:
In a mixing bowl, add sugar and butter. Beat until well blended.
Add the egg and almond flour, then beat until well mixed.
Add the flour and beat until well mixed.
Add the lemon zest, rum, and vanilla extract. Stir until well blended.
Transfer the mixture into a container, then place it inside the fridge.
To Assemble:
Add the tart onto a baking sheet, then fill it with the filling and spread it evenly.
Slice the pears into two, then discard the stem.
Add the slices over the filling.
Place it inside the oven and bake for 40 to 55 minutes or until done.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve and enjoy!
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