PEAR FRANGIPANE TART
Fruits, like the pears used in this delectable tart recipe, are canned at the peak of ripeness, sealing in their nutrition, freshness and flavor, naturally.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Prepare crust: With mixer at low speed, beat butter and sugar until light and fluffy; add egg until blended. Add flour; beat until blended. Grease 9-inch tart pan with removable bottom. Press dough into bottom and up sides of pan. Prick crust with fork. Spread bottom with jam. Refrigerate.
- Preheat oven to 350 degrees F. Prepare filling: With mixer at low speed, beat almond paste, sugar and egg. Add butter and almond extract; beat until just blended. Add flour and baking powder; beat well. Spoon mixture over jam in crust.
- Arrange pear halves, cut-side down on mixture in crust. Bake 50 minutes until filling is set. Cool completely.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 63.9 g, Cholesterol 99.9 mg, Fat 25.7 g, Fiber 3 g, Protein 6.1 g, SaturatedFat 13.6 g, Sodium 181.7 mg, Sugar 33.2 g
RASPBERRY PEAR TART
Fetch the forks! Guests will be eager to dig into this festive tart. Destined to become a favorite holiday dessert, it looks and smells as delightful as it tastes. -Bernice V. Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 306 calories, Fat 15g fat (7g saturated fat), Cholesterol 28mg cholesterol, Sodium 92mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
RASPBERRY AND FRANGIPANE TART
From Leith's Recipe of the Day. I've never made this, but have always wanted to. Serve this with creme fraiche or greek yohurt.
Provided by Sherrie-pie
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/400°F.
- Roll out the pastry and use it to line a 25cm tart tin.
- Prick the base lightly all over with a fork and refrigerate again until firm.
- Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
- Gradually add the eggs and yolks, beating well after each addition.
- Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
- Spread the jam evenly over the base of the chilled pastry case.
- Sprinkle with the raspberries so that they are evenly spaced.
- Pile the frangipane over the raspberries and use a spatula to smooth it.
- Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
- Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
- Dust with icing sugar just before serving.
Nutrition Facts : Calories 764, Fat 54.5, SaturatedFat 19.3, Cholesterol 153.5, Sodium 464.2, Carbohydrate 61.1, Fiber 6.1, Sugar 27, Protein 11.8
PEAR FRANGIPANE TART
While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h5m
Number Of Ingredients 12
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
- To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears - scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.
Nutrition Facts : Calories 833 calories, Fat 55 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.81 milligram of sodium
PEAR AND RASPBERRY FRANGIPANE TART
Make and share this Pear and Raspberry Frangipane Tart recipe from Food.com.
Provided by Kathy
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Crust: In a large bowl or food processor, combine flour and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add water until dough forms a ball.
- Knead 2-3 times until smooth.
- Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
- Spread jam evenly over bottom of dough.
- Filling: Place almonds in food processor; process until almonds are finely chopped.
- Add butter, sugar, and flour; process until blended.
- Add egg and almond extract; mix well.
- Drain pears, RESERVING 1/4 CUP LIQUID.
- Add 1/4 cup liquid to almond filling mixture; blend until smooth.
- Spread in crust.
- Arrange pear slices over filling.
- Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
- Cool 90 minutes.
- Garnish with fresh raspberries and powdered sugar.
Nutrition Facts : Calories 439.4, Fat 24, SaturatedFat 11.6, Cholesterol 72.2, Sodium 16.4, Carbohydrate 51.9, Fiber 3, Sugar 28.3, Protein 6.1
DRUNKEN PEAR FRANGIPANE TART
Steps:
- Roll piecrust to increase the circumference enough to fit the tart pan. Place piecrust into a removable bottom tart pan and set aside in refrigerator.
- Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Add ground almonds, rum, egg, almond extract and flour; beat until smooth. This is the frangipane. Spread evenly into the chilled tart shell, and refrigerate.
- Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Bring to a boil for 5 minutes. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Remove from heat and let cool.
- Preheat oven to 375 degrees F.
- Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange the fanned pear slices on chilled frangipane evenly. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown.
- 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. Cool the tart to room temperature before slicing.
- 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.
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PEAR AND RASPBERRY FRANGIPANE TART RECIPE - PILLSBURY.COM
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4/5 (4)Category DessertServings 12Total Time 2 hrs 40 mins
- Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar; mix well.
- With pastry blender or fork, cut in 1/2 cup margarine until mixture resembles coarse crumbs. Gradually add water to flour mixture until dough forms a ball. Knead 2 or 3 times until smooth. Flatten ball slightly. Press dough in bottom and up sides of ungreased 10-inch tart pan with removable bottom. Spread jam evenly over crust.
- Place almonds in food processor bowl with metal blade or blender container; process until finely chopped. Add 1/4 cup margarine, 1/2 cup sugar and 1 tablespoon flour; process until blended. Add egg and extract; mix well.
- Drain pears, reserving 1/4 cup liquid. Add reserved liquid to almond mixture; blend until smooth. Spread evenly in crust. Arrange pear slices over filling.
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