Frangipane Tart with Pears

This pear almond cream tart is a delightful pastry that holds a special place in my heart. While I enjoy making and indulging in various pastries, this one stands out as my all-time favorite. The combination of juicy pears, rich almond cream, and flaky, buttery tart crust creates a treat that is both visually stunning and incredibly delicious. The rustic charm of this tart adds character and makes it forgiving for beginners and experienced bakers alike. The glaze, known as nappage, gives the tart a beautiful shine, making it a star on any dessert platter. I often teach this recipe in my tart classes, and it never fails to impress. I hope you relish this delightful tart as much as I do.

INGREDIENTS:

• 1 batch Pâte Brisée (see p. 22) – Tart crust
• 2 cans pears – Drained, for the fruit filling
• Nappage – Shiny glaze for the tart
• Creme fraiche – For garnish
• 1 batch Crème Amande (Almond Cream) as follows:
• ⅔ cup (60 grams) almond flour
• 4 tablespoons (60 grams) butter, very soft but not melted
• 6 tablespoons (60 grams) sugar
• 1 egg
• A few pinches of flour

INSTRUCTIONS:

1. Prepare the Tart Crust: Follow the instructions in Chapter Two to prepare the Pâte Brisée tart crust. Lightly butter the inside edges of the tart pan and carefully roll and place the crust in the pan. Let it cool in the refrigerator while you prepare the other ingredients.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Prepare the Almond Cream: In a small bowl, mix together the very soft butter and sugar using your fingers. Add the almond flour and continue mixing. Add the egg and mix until well combined. Stir in the vanilla. If the mixture appears loose, dust it with 1 to 2 teaspoons of flour until it reaches a soft, spreadable consistency.
4. Spread the Almond Cream: Retrieve the tart crust from the refrigerator and spread an even layer of the almond cream onto the crust. The layer should be approximately ¼ inch thick.
5. Slice and Arrange the Pears: Take six pear halves and place them on a clean, dry towel or paper towel to absorb any extra syrup. Using a straight chef knife, slice the pears crosswise into thin, even slices while maintaining the shape of the pear. Each slice should be about ⅛ inch thick. Now, using a knife or offset spatula, gently lift each pear half and arrange them on the almond cream with the narrow part of the pear in the center of the tart and the wider end pointing toward the edge, forming a fan of slices.
6. Bake the Tart: Place the tart in the preheated oven and bake for 25 to 35 minutes, or until the almond cream is puffed and golden, and the crust turns golden brown.
7. Cool and Glaze: Allow the tart to cool on the pan. Heat the nappage and carefully brush it over the pears and almond cream. Wait for about 5 to 10 minutes for the glaze to set.
8. Serve and Enjoy: Serve the pear almond cream tart and consider adding a dollop of creme fraiche as a delightful topping just before serving. Alternatively, you can pass creme fraiche in a pretty bowl or pitcher, allowing guests to add it to their individual slices.

TIPS:

• To enhance the almond flavor, you can add a splash of almond extract to the almond cream mixture.
• For a beautiful presentation, you can sprinkle some slivered almonds on top of the tart before baking.
• If fresh pears are available, you can use them instead of canned pears. Just make sure they are ripe but still firm for the best results.
• To achieve a perfectly flaky crust, make sure the butter is very cold when making the Pâte Brisée.
• To serve the tart warm, reheat it gently in the oven for a few minutes before adding the glaze.

This pear almond cream tart is a show-stopper dessert that impresses both in taste and aesthetics. Its combination of textures and flavors creates a memorable dessert experience. Enjoy this rustic yet elegant tart as a delightful treat for yourself or share it with friends and family during special gatherings. Happy baking!