Pear And Almond Frangipane With Apricot Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEAR AND FRANGIPANE CROSTATA



Pear and Frangipane Crostata image

Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.

Provided by David Tanis

Categories     pies and tarts, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

1/2 cup/100 grams granulated sugar
Pinch of salt
1 whole egg, plus 2 yolks
1/2 cup/115 grams unsalted butter (1 stick), softened
2 1/4 cups/290 grams all-purpose flour
1 cup/110 grams finely ground blanched almonds
1/2 cup/100 grams granulated sugar, plus 2 tablespoons for sprinkling
3 tablespoons/45 grams melted unsalted butter
2 egg yolks, plus 1 whole egg
2 tablespoons dark rum
1/2 teaspoon almond extract
2 or 3 medium pears, peeled and sliced 1/4-inch thick

Steps:

  • Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
  • Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
  • Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.

FRANGIPANE PEAR TART



Frangipane Pear Tart image

A light and fluffy pear tart with almond and a sweet pastry base.

Provided by Virginia Theobald

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h15m

Yield 8

Number Of Ingredients 22

4 cups water
1 cup white sugar
2 tablespoons honey
1 vanilla bean, split lengthwise
1 cinnamon stick
5 pods cardamom, crushed
4 Conference pears - peeled, halved, and cored
1 ½ cups all-purpose flour
½ cup confectioners' sugar
½ teaspoon salt
½ cup cold unsalted butter, cut into pieces
1 tablespoon cold unsalted butter, cut into pieces
1 egg yolk
⅔ cup white sugar
⅓ cup unsalted butter, at room temperature
¾ cup ground blanched almonds
1 egg
1 egg white
2 teaspoons all-purpose flour
1 teaspoon cornstarch
2 teaspoons almond extract
1 teaspoon vanilla extract

Steps:

  • Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
  • Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
  • Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
  • Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
  • Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
  • Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

Nutrition Facts : Calories 612.9 calories, Carbohydrate 94 g, Cholesterol 103.5 mg, Fat 24.1 g, Fiber 4.1 g, Protein 8.9 g, SaturatedFat 13.7 g, Sodium 171.1 mg, Sugar 65.8 g

PEAR AND ALMOND FRANGIPANE WITH APRICOT SAUCE



Pear and Almond Frangipane with Apricot Sauce image

Categories     Rum     Egg     Fruit     Dessert     Bake     Hanukkah     High Fiber     Low Sodium     Pear     Apricot     Almond     Winter     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 10

4 1/2 cups water
4 1/2 cups sugar
3 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
8 Anjou pears, peeled, halved, cored
1 18-ounce jar apricot preserves
1/4 cup dark rum
2 cups almonds, toasted
6 large eggs
1/8 teaspoon almond extract

Steps:

  • Combine water, 2 1/2 cups sugar, lemon juice and vanilla in large pot. Stir over medium-high heat until sugar dissolves. Add pears. Bring liquid to boil. Reduce heat to medium; simmer until pears are just tender, turning occasionally, about 10 minutes. Cool pears in poaching liquid.
  • Stir preserves in small saucepan until melted. Add rum. (Pears and sauce can be made 1 day ahead. Cover separately; chill.)
  • Preheat oven to 350°F. Butter 10- to 11-inch-diameter quiche dish with about 1 1/2-inch-high sides. Grind nuts in processor. Add 1 3/4 cups sugar, eggs and almond extract. Process until well blended. Pour into dish. Drain pears; arrange atop batter, cut side down and stem end toward center. Bake until tester inserted into cake comes out clean, about 1 hour. Cool on rack. Rewarm apricot sauce over medium-low heat. Serve cake with sauce.

More about "pear and almond frangipane with apricot sauce recipes"

PEAR AND ALMOND TART 洋梨のタルト • JUST ONE …
Nov 14, 2018 Bake the tart at 375ºF (190ºC) until golden brown or a bamboo skewer inserted into the center of the filling comes out clean, about 40–45 …
From justonecookbook.com
  • Make a "partially baked" crust by following this step. You can make the tart crust ahead of time.
  • Gather all the ingredients. Make sure to take out the butter and eggs from the refrigerator and keep at room temperature. If the eggs are too cold when you add to the mixture, they reduce the temperature of the butter, making emulsion more difficult. Adding the eggs all at once also inhibits emulsion, and results in that scrambled egg appearance. You can soak the cold eggs for 5 minutes in warm (not hot!) water, but it's best to take out both butter and eggs out from the fridge earlier.
  • Preheat the oven to 375ºF (190ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Melt the apricot jam and 1 Tbsp water in the microwave for 10 seconds until liquefied. Apply the jam on the base of the cooled pastry case to prevent soggy bottom. Reserve the jam for later. Fill the baked tart crust with almond cream, smoothing out to the edges with an offset spatula, and refrigerate for 30 minutes to set.
  • Bake the tart at 375ºF (190ºC) until golden brown or the bamboo skewer inserted into the center of filling comes out clean, about 40-45 minutes.


PEAR FRANGIPANE TART | HOME BAKED BLISS
Sep 24, 2019 Cut each pear half into slices, pick up the pear slices using a broad knife and gently place onto the frangipane. Place into the middle rack of the oven and bake for 45 minutes at 180 ° C (350F).*** Let it cool completely, …
From homebakedbliss.com


PEAR FRANGIPANE TART RECIPE - LET THE BAKING BEGIN!
Sep 13, 2021 Preheat oven to 350F, with the rack in the middle. Remove the tart from the freezer and bake until the tart is slightly golden about 15-20 minutes. Do not over-bake as it will still take on more color when it’s baked with the filling. …
From letthebakingbegin.com


FRENCH PEAR FRANGIPANE TART RECIPE (TARTE BOURDALOUE)
Mar 1, 2023 Line an 8-10 inches / 22-25 cm tart pan or tart ring with the dough and cut out the edges of the dough. Fill the inside of the tart shell with the almond cream and smooth it with a spatula. Place the pear halves previously cut into …
From sweetlycakes.com


RUSTIC PEAR AND APPLE GALETTE RECIPE - SIMPLE AND FRAICHE
Nov 5, 2024 Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. Whip some heavy cream, vanilla, and coconut sugar to make homemade whipped cream to serve on top …
From simpleandfraiche.com


PEAR FRANGIPANE TART - THE LITTLE EPICUREAN
Sep 17, 2019 Wrap each tightly in plastic wrap and chill for at least 1 hour, or overnight. When ready to roll out dough, place one disc on a lightly floured work surface (or between two sheets of wax paper). Roll into a circle about 11 …
From thelittleepicurean.com


PEAR AND FRANGIPANE TART - WILLIAMS SONOMA
Oct 6, 2019 In a bowl, stir together the ground almonds, sugar, eggs, almond and vanilla extracts, rum, salt, lemon zest and melted butter. Spread evenly in the tart shell. Slice each pear quarter crosswise into slices 1/8 inch (3 mm) thick, …
From williams-sonoma.com


PEAR FRANGIPANE TART (POACHED PEAR TART RECIPE) - A
Nov 6, 2018 Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse until well mixed. Add the cold cubed …
From abeautifulplate.com


THE BEST POACHED PEAR AND ALMOND FRANGIPANE TART
Mar 16, 2023 Rub the butter into the flour until it resembles breadcrumbs, and add the ground almonds and icing sugar. Mix together. Add the egg yolk and water and mix until it forms a dough. Chill for 10 minutes. Roll out and place …
From rachelsrecipepantry.com


FRENCH PEAR & ALMOND TART RECIPE - DAVID LEBOVITZ
Nov 7, 2009 3 poached pears, cored, drained and blotted dry, then cut into 1/2-inch (2 cm) slices. One pre-baked 9-inch (23 cm) tart shell, at room temperature. Preheat the oven to …
From davidlebovitz.com


PEAR AND FRANGIPANE TART WITH APRICOT GLAZE - G'DAY …
May 30, 2014 Pre-heat oven to 180 C (360 F). Add the flour, sugar and salt to a large mixing bowl. Cut the cold butter into cubes and then add to the dry ingredients. Rub the butter and flour together briskly between the palms of …
From gdaysouffle.com


DELICIOUS FRANGIPANI PEAR TART RECIPE - VEENA AZMANOV
Jun 16, 2024 Add the eggs, one at a time, beating well after each addition, followed by the lemon juice. Then, mix in the almond flour, all-purpose flour, vanilla extract, and almond extract until smooth. Oven: Preheat your oven to …
From veenaazmanov.com


PEAR FRANGIPANE TART (TARTE BOURDALOUE) - A BAKING …
Aug 25, 2022 In a large saucepan, mix together the Water, Lemon Juice, Vanilla and Sugar. Turn on medium heat and bring to a simmer. Once the sugar has dissolved, add the pear halves. Cook on low to medium heat (no more than a …
From abakingjourney.com


PEAR & ALMOND FRANGIPANE TART - ONLY CRUMBS REMAIN
Apr 17, 2021 Make the frangipane. Beat together 125 g (4oz) butter and 125 g (4oz) sugar until pale and fluffy. Gradually beat in eggs then fold in 125 g (4oz) ground almonds. Carefully remove the poached pears from the poaching …
From onlycrumbsremain.com


PEAR TART WITH FRANGIPANE - SIMPLY HOME COOKED
Aug 25, 2021 Transfer the pears into the Frangipane-filled tart. Lay them in such a way that the stem side of the pear is facing the center of the tart. Add the 1/4 cup water and 2 Tbsp sugar to a small saucepan and bring it to a boil. Then …
From simplyhomecooked.com


SIGNATURE PEAR TART - THE TASTE EDIT
Nov 5, 2024 Weigh the dry ingredients, except the sugar, in a bowl and stir together. Add the eggs and sugar to a separate mixing bowl. Either with a whisk or a stand mixer fitted with a …
From thetasteedit.com


PEAR FRANGIPANE TART RECIPE - ONE SARCASTIC BAKER
Sep 29, 2023 Assembling and Baking. Preheat oven to 350F (180C) Fill the par-baked tart shell 3/4 full with the almond cream. Arrange the sliced poached pears over the frangipane, and sprinkle with almonds. Bake over a baking sheet for …
From onesarcasticbaker.com


PEAR ALMOND TART - OLGA'S FLAVOR FACTORY
Oct 22, 2014 How To Make Pear Almond Tart. Preheat the Oven to 350°F. Start by preheating your oven to 350°F (175°C). This ensures that your tart will bake evenly and come out golden …
From olgasflavorfactory.com


PEAR FRANGIPANE TART (TARTE BOURDALOUE) - EMMA DUCKWORTH BAKES
Sep 23, 2022 Lift one pear at a time with an offset spatula and place on the filling with the stem end facing to the centre. Fan all the pears around the tart. Place the tart back in the oven and …
From emmaduckworthbakes.com


PEAR AND APRICOT FRANGIPANE TART RECIPE - BBC FOOD
Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently ...
From bbc.co.uk


Related Search