Pear Frangipane Tart
One Rectangular Tart
Tart Dough:
1 cup all-purpose flour
4 Tbsp almond flour
1 Tbsp granulated sugar
½ tsp fine sea salt
6 Tbsp unsalted butter, chilled and cut into ½” cubes
1 large egg
2-3 Tbsp ice water
Frangipane:
6 Tbsp almond flour, lightly toasted
2 large eggs
4 Tbsp granulated sugar
1 tsp vanilla paste
4 Tbsp liquor of choice – rum, hard cider, whiskey or bourbon
¼ cup of your favorite jam
3 ripe pears
Sliced almonds and granulated sugar to finish before baking
1) For the crust: In a food processor, whirl together the flour, almond flour, sugar and salt. Add the butter cubes and pulse four times to cut into the dry. Add the egg and 2 Tbsp ice water and pulse until the dough just comes together (add another Tbsp of water, if required). Wrap the dough in plastic wrap and chill at least one hour.
2) For the frangipane: Lightly toast the 6 Tbsp almond flour and set aside to cool. Again in the food processor, whirl together the eggs, sugar, vanilla and alcohol. Add the cooled almond flour, whirl to distribute and let sit while you roll out the dough (hydrating the almond flour).
3) Roll the chilled tart dough to 1/8” and gently fit into the tart pan. Pop the shell in the freezer while you core and slice the pears into 8 long pieces each.
4) Preheat your oven to 375 degrees.
5) Remove the tart shell from the freezer and spread the ¼ cup of jam evenly on the bottom. Pulse the frangipane one last time in the food processor and then pour over the jam layer. Place the pears slices over the frangipane and then sprinkle the top with sliced almonds and granulated sugar.
6) Place the tart in the oven, reduce the heat to 350 degrees and bake for 40-45 minutes until the top is golden and you see a few bubbles emerging from the baked pears.
7) Let the tart cool, in the tart pan, on a wire rack, to room temperature before removing it from the pan.
