Pear and 
frangipane tart
Cooking time:
1 hour 10 minutes
Active time:
30 minutes
Complexity:
Average
Let the dough settle
A classic French dessert that's easy to make at home. Crispy sand base, fragrant almond cream and juicy pears are a time-tested combination. And this recipe can also be used as a basis for experiments. Instead of pears, take plums, apricots or figs - with any seasonal fruits, it turns out to be incomparable.
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5
Recipe "Tart with pear and frangipane "
Ingredients for 7-8 servings
For the test:
butter
120 g
icing sugar
60 g
salt
2 g
egg
60 g
almond powder
30 g
flour
210 g
cocoa
20 g
baking powder
1 g
For frangipane:
butter
100 g
sugar
100 g
salt
1 g
egg
100 g
almond powder
100 g
flour
20 g
baking powder
1 g
rum or cognac
20g optional
For the pears:
water
400 g
sugar
50 g
lemon juice
20 g
pear "conference"
3 pcs.
Step 1/11
Combine the flour, baking powder, almond and icing sugar in a deep bowl.
Step 2/11
Dice the cold (but not frozen) butter and add to the flour mixture. Grind with your hands until crumb.
Step 3/11
Add the egg and knead the dough quickly. Roll into a ball, wrap in cling film and refrigerate for at least half an hour.
Step 4/11
Roll the prepared dough into a layer about 3 mm thick.
Step 5/11
Put the cake in a tart tin, line with parchment or foil and pour some cargo: beans, beans, buckwheat or baking stones. Bake in the oven, preheated to 200 degrees, 18 minutes under the load and another 3 minutes without it.
Step 6/11
While the base is baking, prepare the filling. For the frangipane, whisk the soft butter with the sugar, add the eggs and whisk again.
Step 7/11
Add almond powder, flour, salt and baking powder, mix until smooth. At the end, add rum or cognac as desired.
Step 8/11
Peel the pears, cut in half lengthways and remove the cores.
Step 9/11
Combine the sugar, water and lemon juice in a saucepan, boil and heat until the sugar dissolves. Put the pears in the syrup and cook over a low heat for 10-15 minutes until soft.
Step 10/11
Transfer the pears to paper towels, dry and cut across into 5 mm thick slices.
Step 11/11
Spread frangipane over the cake, top with the pear slices and bake in the oven, preheated to 160 degrees, for about an hour.
Ingredients for 7-8 servings
For the test:
butter
120 g
icing sugar
60 g
salt
2 g
egg
60 g
almond powder
30 g
flour
210 g
cocoa
20 g
baking powder
1 g
For frangipane:
butter
100 g
sugar
100 g
salt
1 g
egg
100 g
almond powder
100 g
flour
20 g
baking powder
1 g
rum or cognac
20g optional
For the pears:
water
400 g
sugar
50 g
lemon juice
20 g
pear "conference"
3 pcs.
Nutritional value per 100 g
Calories
331 kcal
Proteins
5 g
Fats
20 g
Carbohydrates
34 g
Saturated fat
9 g
Dietary fiber
3 g
Added sugar
15 g
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