Saturday, October 6, 2012

Poached Pear Frangipane Tart

1 1/2 cup almond flour
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon Almond extract

In an electric mixer, beat butter and sugar.
Add egg and egg yolk, mix well.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.

Pâte Sucrée:
1 3/4 cups flour
1/2 cup (100 grams) butter, cubed and softened
1 cup confectioners' cugar, sifted
Pinch of salt
2 eggs, at room temperature

Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.
Blind bake for 15 minutes.

Poached Pear:
4 Pears
4 cups water
3 tablespoons honey
1/2 cup sugar
1 teaspoon lemon zest.
1/2 teaspoon All Spice
2 Cinnamon sticks

Peel, slice in half and remove core of pears.
In a medium saucepan, boil water, sugar, lemon zest and honey.
Add All spice and cinnamon sticks.
Add the pears and let it simmer for 45-50 minutes or when pears are very soft.
Disregard the water and let pears cool down.

To assemble:
Line frangipane on your tart.
Place pears over Frangipane.
Bake for 25-30 minutes.
Cool on a wire rack.
Sprinkle confectioner's sugar.


  1. it looks perfect and delicious as well. Like a daisy... I must try the tart with frangipane, it's on my wish list from long time! Happy Sunday! Mony

  2. yumm yummmmm yummmmmm! love poached pears and a frangipane tart too. I have been on a tart crave lately too. LOL.. can't wait to try this one out. cheers~

  3. Oh, I just adore the combination of pears and frangipane. Recently made one for my husband with chocolate frangipane - wonderful also. Next time I'll arrange mine like yours - large pieces of pear. My smaller pieces were nice but gave off quite a bit of juice while cooking, making me wait longer and longer for the tart to be done... which, when you're hungry, is as close to torture as one can get :)

  4. Such an attractive looking tart and poached pears are a favourite of mine. I know I would enjoy this! I've just spotted your recipe for hachis parmentier. I haven't eaten this since I lived in France a good few years ago. I shall definitely use your recipe - great autumn comfort food!

  5. Just to let you know that I made hachis parmentier last night and it was a great success! Thank you for following my blog - you are my 200th follower! I'm subscribing to yours by email so that I don't miss any of your delicious recipes!

  6. Your pear tart is so beautiful. I wish I can have a piece?! It looks so delicious. I am following your blog by adding it to my Bookmarks. I found your blog through Miss B. Have a good day. Pamela,



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