Frangipane and Pear Tart
8 servings
70 minutes
Tart with frangipane and pear is a refined embodiment of French culinary art. Its base is a delicate pastry with a light sweetness that melts in the mouth, creating a perfect balance with the tender almond cream. The frangipane, infused with the aroma of cognac and vanilla sugar, fills the dessert with warmth and depth of flavor. Juicy pears add freshness and fruity lightness, making the tart both exquisite and cozy. This dessert is often found in Parisian patisseries; it is splendid as a conclusion to a romantic dinner or simply as a way to indulge oneself. Served slightly warm, it pairs perfectly with a cup of freshly brewed coffee or a glass of dessert wine.
1
Prepare the dough: mix 200 g of flour with 130 g of butter until crumbly, add powdered sugar and a pinch of salt, add water and mix – if too dry, add another teaspoon of water.
- Wheat flour: 200 g
- Butter: 210 g
- Powdered sugar: 50 g
- Salt: 3 g
- Water: 20 ml
2
Shape a flat disk, wrap it in film, and put it in the refrigerator for 20 minutes.
3
Prepare the filling: mix almond flour with egg, add 80g of butter creamed with sugar, and pour in the cognac. Slice the pear.
- Almond flour: 120 g
- Chicken egg: 2 pieces
- Butter: 210 g
- Sugar: 70 g
- Cognac: 30 ml
- Pears: 2 pieces
4
Preparing the tart: roll the dough to a thickness of 3-4 millimeters, place it in the mold, prick the bottom with a fork, and put it in the freezer for 10 minutes. Add cream and pear to the mold - slightly submerge in the cream.
5
Preheat the oven to 250 degrees. Place the tart to bake, turn off the heat and after 5 minutes set it to 200 degrees for another 5 minutes, then reduce to 180 degrees and bake for another 20 minutes.