Friday, December 31, 2010

Pear and Frangipane Tart

Will this be my last post of 2010??? Probably! Unless I have more time today...

Happy New Year!!!!
Bonne Annee 2011!!!

The reason I can put up a post today is because we are not hosting a New Year's Eve Party... Festivities are taking place at the Cicalis...!

My contribution? Brie in Puff Pastry, a Chocolate Vanilla Charlotte and Emilie is making New Year's cupcakes!
We will also have oysters with a Sauce Mignonette and Champagne of course!

My blog resolution for the New Year is to keep up with the postings! I did fairly well this year, but my goal is to post at least once a week! Time will tell.

Pear and Frangipane Tart

Serves 10

7 oz almond cream (198g)
1/2 cup butter at room temperature
2 eggs
1/3 cup flour

8 ripe pears, peeled and cored, cut in 8

2 sticks of butter. at room temperature
1 cup flour
1/4 cup warm water

Preheat the oven to 400F
Beat together the butter and almond paste on medium high until well blended. Add the eggs and mix. Add the flour and mix well until smooth. Set aside.

Make the crust:
In the bowl of an electric mixer, mix together the flour and the butter until blended. Add the water until the dough comes together, remains soft but not wet. Add flour if necessary.

Butter and flour an pie dish. I like the metal pan with removable bottom. The crust cooks better than in a ceramic or porcelain pie dish.

Roll out the dough on a well floured surface. Don't hesitate to add flour to prevent the dough from sticking to the counter. With the help of the rolling pin, transfer th dough to the prepared pie dish.

Spread the Frangipane evenly on the crust. Arrange the slices of pears on the cream and brush them with melted butter.
Bake at 400F for 10 minutes. Reduce the heat to 350F and bake for another 45 minutes, or until the cream has become puffy and golden.

Serve at room temperature!


I used Odense pure almond paste. The taste is great and natural.

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