![]() ![]() Nuts: Add crunch with a few hazelnuts or crushed almonds.Chocolate: Add unsweetened cocoa powder to flavor the almond cream or chocolate chips to make a chocolate pear tart version.Flavor: to flavor your filling can simply add vanilla extract, bitter almond extract, rum etc.Almond flour: Use finely ground almonds, blanched or whole almond meal that you can replace with ground hazelnuts.Eggs: eggs at room temperature for a homogeneous mixture, place them in hot water for a few minutes if you don't have time to take out your eggs from the fridge in advance.Sugar: White granulated sugar that can be replaced with flavored sugar such as brown sugar, cane sugar or even powdered sugar.Butter: Use unsalted butter, preferably with the texture of softened butter.No blind baking is needed for this pie crust, all the preparations are joined together and the tart is baked directly. This tart dough can easily be substituted with other pie crusts such as shortcrust pastry, regular sweet shortcrust pastry, or by simply using cookie crumbs such as biscoff or graham crackers. We generally use a sweet tart dough (French pâte sablée) made with the same ingredients found in regular pie dough, but with more butter and ground almonds to give it a crumbly and melting texture. Here are the ingredients and possible substitutions to make this delicious pear and almond tart at home, scroll down the page to see the quantities in the recipe card Tart shell Then add the pear halves to the sugar syrup and cook over low heat for 15 minutes until their flesh is soft when you insert a knife.ĭrain then the pears and cut them into thin slices to use directly in fruit tart recipes. Then prepare sugar syrup in a large saucepan or frying pan by mixing 1 liter of water with 1 ¼ cups (250 g) of granulated sugar and bringing them to a boil. To make homemade poached pears, simply peel the pear skins and cut them in half. You can poach them yourself following my instructions below or use canned pears. Use preferably poached pears because they are more melting and flavorful after baking than fresh pears. > See all tart recipes from the blog Which pears to choose This recipe of pear and almond tart is a delicious dessert that we like to make for all occasions, a family snack, to end a family dessert or for a special occasion like Mother's Day. Made with a frangipane tart base with the delicious flavor of an almond cream filling on a crunchy, buttery sweet tart crust - French Pâte Sablée, to which we add canned pears or fresh pear slices that add a sweet, flavorful taste. ![]() Of all the classic fruit tarts desserts most appreciated in French pastry, this pears frangipane tart is one of the favorite recipes in France along with the famous apple tart. Make sure to turn pears during cooking process to insure all sides are exposed to poaching liquid.Called Bourdaloue or bourdaloue tart, this pear frangipane tart is a traditional French recipe created in a Parisian bakery located on Bourdaloue street, hence its name. When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat. Cool the tart to room temperature before slicing. In a saucepan, melt the apricot jam and brush the top of the tart with a pastry brush as soon as it comes out of the oven. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown. Arrange the fanned pear slices on chilled frangipane evenly. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Remove cooled poached pears from liquid, and halve each lengthwise removing core and stem. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Spread evenly into the chilled tart shell, and refrigerate.Ĭombine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Add ground almonds, rum, egg, almond extract and flour beat until smooth. Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Place piecrust into a removable bottom tart pan and set aside in refrigerator. Roll piecrust to increase the circumference enough to fit the tart pan. ![]()
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