PEAR FRANGIPANE TART

Need a splashy-looking dessert that’s quick and easy to make? This tart is it.
The not-too-sweet filling is a lovely combination of almonds and pears. Serve it
with a drizzle of chocolate sauce or a dollop of whipped cream.

HANDS-ON TIME
20 minutes
TOTAL TIME
3 hours
MAKES
6 servings

INGREDIENTS:

• FRANGIPANE:
  • ½ cup blanched almonds
  • ¼ cup granulated sugar
  • 2 tbsp all-purpose flour
  • pinch salt
  • 3 tbsp cold butter, cubed
  • 3 tbsp liquid honey
  • 2 eggs
  • 1 tsp almond extract
• PASTRY:
  • 1½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, cubed
  • 1 egg yolk
  • 1 tsp vinegar
  • ice water
  • 1½ ripe Bartlett or Bosc pears (about 250 g)

DIRECTIONS:

1. FRANGIPANE: a. In food processor, pulse together almonds, sugar, flour and salt until finely chopped. b. Add butter and honey; pulse until mixture resembles fine crumbs. c. Add eggs, 1 at a time; blend until smooth. d. Add almond extract. e. Transfer to bowl; cover and refrigerate for 1 hour.
2. PASTRY: a. While frangipane is chilling, in bowl, whisk flour with salt. b. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. c. In liquid measuring cup, beat egg yolk with vinegar; pour in enough ice water to make ⅓ cup. d. Drizzle over flour mixture. e. Toss with fork, adding up to 2 tbsp more water if necessary, just until dough clumps together. f. Shape into rectangle. g. Wrap and refrigerate for 30 minutes.
3. On lightly floured surface, roll out pastry into 15- x 5-inch (38 x 12 cm) rectangle.
4. Fit into 14- x 4-inch (35 x 10 cm) tart pan with removable bottom; trim pastry even with edges.
5. Cover with plastic wrap; refrigerate for 30 minutes.
6. Prick pastry all over with fork.
7. Line with foil; fill with pie weights or dried beans.
8. Bake on bottom rack in 400°F (200°C) oven for 15 minutes.
9. Remove weights and foil; bake until golden, about 5 minutes.
10. Let cool in pan on rack.
11. ASSEMBLY: a. Spread frangipane in pie shell. b. Peel and halve pears; cut each half into ⅛-inch (3 mm) thick slices. c. Gently fan pear slices and place on top of frangipane.
12. Bake on bottom rack in 375°F (190°C) oven until puffed and golden, 35 to 40 minutes.
13. Serve warm or at room temperature.

NUTRITIONAL INFORMATION, PER SERVING:

• Calories: about 503 cal
• Protein: 9 g
• Total fat: 30 g (15 g sat. fat)
• Carbohydrates: 52 g
• Fiber: 4 g
• Cholesterol: 152 mg
• Sodium: 260 mg
• Potassium: 204 mg
• % RDI:
  • Calcium: 5%
  • Iron: 17%
  • Vitamin A: 22%
  • Vitamin C: 2%
  • Folate: 40%

VARIATION:

• PEAR HAZELNUT FRANGIPANE TART
• Substitute skinned toasted hazelnuts for the almonds.