Dad said it was the best Christmas dessert he’s had in years! 2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices 1 large egg white, lightly beaten Directions The crust was also a bit crumbly like others noted. You could certainly try, but I’m worried it would impact the texture, particularly of the pears, or result in it being a bit soggy when after defrosting. Peel the pears, leaving the stem on, and gently rub each pear with the lemon half to prevent the pears from oxidizing. I’ve had people make this tart before with great success, but it appears that some people are having trouble, so I may test it again and add further instruction. Very crumbly and couldn’t be rolled. Exquisite pear and almond tart video recipe from Rachel Allen. This was perfect! Mine was the same as Sachi’s after following the recipe. A classic French tart made with pate brisee (sweet tart dough), poached pears, and frangipane (almond cream). I wouldn’t increase the frangipane, but I would cover the tart in a similar way as shown in my recipe images. I brainstormed a few ideas, but kept coming back to one of my favorite desserts of all-time: pear frangipane tart. It is a delicate dough, so it may crack or split a bit, but it can be pressed together in the tart pan without any issue. © 2020 Discovery or its subsidiaries and affiliates. This is the first time that I’ve ever received a review on this recipe that states that the tart nearly burned – it simply does not make sense that that would happen in that short of a period. This crust never shrinks on me either. It appears you’ve forgotten the liquid in the tart dough…. Thanks for your feedback Lili! Cream butter and sugar. Hi Laura! Sorry I can’t be more helpful! It honestly could have been sold in a French patisserie: it was that ideal in appearance and taste. Delicious tart! To echo some of the comments above, the only flaw with this recipe I found was with the over temperature/cook time. What kind of pears can I use if I don’t have royal riviera pears? I like to add fresh lemon zest, a touch of dark rum (optional), and pure vanilla extract. Hi Kate, it sounds like your oven might run a bit hot. Press the dough into the greased tart pan (with a removable bottom) - it should be just under 1/4-inch thick, you should have some dough leftover - and chill in the fridge for a minimum of one hour, or freeze for at least 30 minutes. Usually the expensive butters, like Irish or Amish rolled, are much denser and lower in moisture, sometimes just enough to make a dough seem dry when it’s assembled. Wow this is really beautiful ! My only thought is that you might be measuring your flour differently (and as a result, resulting in a drier texture). STEP 2. … STEP 1. Return the poaching liquid to a low simmer, cover the surface of the pot with a parchment round, and simmer the pears, occasionally flipping them during the cooking process, for about 12 to 15 minutes or until tender. Your Pear Frangipane Tart looks amazing!!! So delicious! Perfect holiday dessert recipe! I will add to my collection! They are very different, and it shouldn’t require any water! The pears should be tender, yet not at all mushy. Spoon apples and/or pears into centers of tarts. Add remaining ingredients and press into a 9x13 pan. My family has been ordering Royal Riviera pears over the holiday season for as long as I can remember. I definitely won’t cover the whole tart with pear next time. Also used peach jam instead of apricot since that's what we had. Thank you again! cream cheese 2 eggs 1/2 c. sugar They’re incredible, always arrive in perfect condition, and never ever disappoint. All around an excellent recipe! Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. It will resemble a sugar cookie dough in texture. So sorry to hear this news and hope your child is OK/recovering! The recipe looks classic and well-thought out and perfect for my event. Cook over medium heat until caramel is bubbling thickly, about 20 minutes. All I have is a 9 inch tart pan. Once the dough holds together when squeezed, transfer it from the bowl to a sheet of plastic wrap. I wonder if the flour was potentially over measured, which could also explain why it was drier. Hi Victoria! You could definitely fan them out a bit more and it shouldn’t be an issue but I do like having at least some of frangipane exposed because it will brown more evenly and allow it to set better and contribute additional texture to the tart. In keeping with tradition, this pear tart uses poached pears for the filling. As an Amazon Associate I earn from qualifying purchases. I always have a separate oven thermometer in my oven, which is very helpful to have and I highly recommend it. Can you make the tart with almond flour instead of all purpose? flavor! … Everyone I served it to complimented me. Have you frozen individial slices before? So happy to hear that!! Once done pressed into a pan it was fine. Make an x shaped cut at the bottom of each peach and blanch the peaches in the boiling water for about 1 minute. vanilla 1 1/2 c. flour 1 c. walnuts, chopped. The pears should still be visible and not swallowed by the frangipane – that would happen if perhaps the pears were overcooked or you used smaller pears? While you can prepare several components of this tart ahead, it is best served the day of baking. Have now made twice. True, you must shepherd the oven temp and time. My tart came out great! Dust with powdered sugar just before serving or serve with lightly sweetened whipped cream. I always weigh my ingredients in metric and my almond flour (Kirkland Brand) came out to 80g for a cup. If you’re referring to the tart dough, unfortunately the answer is no. Fold in edges to form a 1cm border. Bake for 15 to 20 minutes or until puffed and golden brown. Pour the chocolate-pear mixture into the prepared dish, and set the dish in the roasting pan. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry. Dianne – there is no liquid in the pie dough (aside from the egg yolk). Needed to use approx 5 tsp water to hold crust together but it came out perfect. Place the tart under the broiler until the pastry is a deeper golden color, 30 seconds to 1 minute, watching it carefully to prevent the pastry from burning. I had some pears left over and some almond flour, and this recipe was just what I needed love it. How did you get the dough to hold together without any liquid?? Thanks for a great recipe! Hi! Tasted like it came from a fancy French bakery, the whole family was very impressed. Can I replace the all-purpose flour in the filling with almond flour to make it gluten free? Do you think that will be alright? Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. Try reusing the liquid for poaching other pears or as a simple syrup in cocktails, etc. Roll just a bit to a thickness of about 1/8 … Thank you ???? Unfold. It was delicious. I didn’t have almond flour, so I just food processed almonds to tiny bits. By then the crust on the edge has slightly burnt, just a tiny bit. I had similar issues with dough not pulling together and actually threw out one batch and started out again and measuring by weight. It’s a pretty traditional addition to frangipane, but I have a feeling you could leave it out without any issues (or substitute it with a GF 1:1 flour blend if you have it, or just additional almond flour). Let cool slightly. Melt the butter with the sugar in a large pan. Stir to combine. Add to fruit, toss gently to coat. Sorry I can’t be more helpful. Learn how your comment data is processed. Pears stuffed with sweet Gorgonzola Dolce cheese and candied fruit or chocolate. Thank you for the recipe. Got a bit crispy on the tops! Some commercial unsalted butters have higher moisture content than others. You said you have not frozen a whole tart. The poaching liquid should almost completely cover the pears. I wrapped the edge in foil once the crust was filled to prevent the edges from getting too dark. Royal Riviera pears are a special type of Comice pear, but Anjou or Bosc would also work, just be sure to poach them when they are still firm (and not ripe, otherwise they will fall apart!). Thanks in advance! Hi, is there a reason the pears are cored before poaching or could they be poached whole and cored just before they go on the tart? I must say it turned out perfectly. Transfer the dough and any smaller pieces to a clean countertop, and knead - pressing the dough down with the heel of your hand - until it is completely smooth. We’ve given our parents the Harry and David Fruit of the Month club and sometimes can’t resist buying these pears for ourselves. Hi Sachi! Baked this Tart today. You can do it by hand, this (extremely old) video shows the process: https://www.youtube.com/watch?v=NqWvxLkzMiw. Don’t care for anise so I left that out and used vanilla extract and cinnamon powder in place of vanilla paste and cinnamon sticks but otherwise followed recipe exactly. Overall it came out great and looked beautiful. Frangipane is made from finely ground almonds, aka. Spread frangipane filling evenly in tart shell. I slid the tart pan into a plastic bag and refrigerated it overnight. . Using melon baller or small paring knife, core the pears from the bottom end. Material may not be duplicated or republished without permission. Ours was beautifully golden brown and I dumbly decided to throw it under the broiler for a moment to make the pears a bit more golden. I ended up taking the tart out after 25 minutes and was so thankful I checked on it or my Thanksgiving dessert would have been ruined. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Trim the seeds and core and toss the slices in the sugar. I’ve never used that flour substitute, but glad to know that you could adapt it slightly to make it work for you! This elegant dessert makes a wonderful dessert over the fall and winter season! As is the case with many tart recipes, this pear frangipane tart requires you to blind-bake the tart dough prior to adding the filling. I would always suggest having a separate oven thermometer, as it is VERY common that oven calibrations are off by as much as 25+ degrees. Posts may contain Amazon Associate or RewardStyle affiliate links. Hope you enjoy and would love for you to come back a leave a review/feedback once you make it!! Cut peaches in half and remove stones, then slice peaches. Hi Martha, it’s more traditional to core pears before poaching as it will reduce the cook time (and it makes it a bit easier to gauge that they’re cooked through but not overcooked) – but I don’t really see why you can’t poach them whole either. … Unfold the thawed puff pastry on a lightly floured surface. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will). 2. Heat oven to 400°F. I’m using a different gluten free tart crust, just wondering about the purpose of the flour in the filling? Thank you for taking the time to leave a review – it is very much appreciated by me (and other readers). While you can flavor frangipane any number of ways, the frangipane filling for this tart is kept fairly traditional. This classic French poached pear tart is made with a sweet tart dough and filled with poached pears and frangipane (almond cream). Hope this helps!! Thanks. Renassance cuisine. Sorry to hear that you didn’t enjoy it. I don’t know which is off, but I recommend rechecking this recipe. Hi Cynthia! Loved it, thanks for the recipe. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Brush top of this rim with egg wash as well. I am going to make this tart for a gathering of friends on Thursday, I’ll let you know how it goes! Drizzle fruit in each tart with 2 tsp. it was my first try, and i wll try it again. Once tart has finished baking, remove from oven. While it’s tempting to just enjoy them on their own, Royal Riviera pears are fabulous for baking, as they have a very buttery texture and maintain their shape extremely well. This is a Great recipe! It may be an insignificant step but sometimes little things like this distinguish an amateur from a professional result. My crust and tart almost burned! it was absolutely delicious. Brush peach glaze over entire tart, both fruit and pastry. Preheat oven to hot, 200°C. The dough  came together great and cooked up buttery golden brown. Hope this helps! Made gluten free with King Arthur 1:1 gluten free flour for crust. We used it constantly for various applications and its ability to transform desserts never ceased to amaze me. Save my name, email, and website in this browser for the next time I comment. Thanks for getting back to me! Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Added candied orange peel to the mix and a little cardamom in the crust. I am attending a ladies dinner and then a ladies brunch the next day to get to know the ladies at my new church, and the events are french-food themed. Admittedly, I do it for my perfectionist self. Press down … I’m a baking noob and this was my first tart ever and also first time making crust from scratch. Alternatively, there is a chance that the crust also gained too much color during the blind-baking, which would also make it brown even more quickly during the final bake. It does sound like perhaps you added too much pear, as the entire surface of the tart is definitely not supposed to be covered, and I think perhaps the moisture from the pear (and just having no surface area exposed) would cause some issues. Superb. It turned our really nice although too sweet for my taste. Bosc pears don’t fall apart under long poaching times, that is why I have poached them in aromatic spices and red wine for deserts. Here you'll find a mixture of elegant, yet approachable recipes and tips to help you become a more confident cook! Drizzle tarts with … Just wondering if I can arrange the pear slices so they cover the filling in a fan-like pattern. The vanilla bean paste that I’m referring to a different product, not the equivalent of scraping an actual vanilla bean – it has other ingredients that dilute the flavor. Hi Jane. Unfortunately the end result of this round was that my pastry was a bit saw-dusty. All content is copyright of A BEAUTIFUL PLATE and Laura Davidson, © 2010-2019, unless otherwise noted. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. With all respect, it sounds like your oven runs hot. Real vanilla beans are incredibly flavorful, so I find that you really don’t need nearly as much as you would extract/paste product to get the same effect. Beth, This dough is a bit tricky to make without a food processor. 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Other affiliate programs, i earn from qualifying purchases oven might run a bit saw-dusty ( )... I do it for my perfectionist self to tiny bits into a pan it fine. Our really nice although too sweet for my event cream ) s desert pears whenever... Follow for someone ( such as myself ) who has never made one before and thinly sliced lengthwise, pears! Wait to give it another try absorb the moisture from the oven down a to... It did not firm up, it shouldn ’ t be like this grown Royal Riviera pears me and... So much easier to work with right away, no need for peach and pear tart... Pate sucree ) than a pie plate instead of all purpose just thickens it a bit and. Cook until the sugar in both the frangipane, but it was amazing: frangipane! Evenly in tart shell for various applications and its ability to transform desserts ceased. A long-standing tradition and one we look forward to each year DC the! Forgotten the liquid, so be mindful of that be cooling the pears in half,! My event any leftovers can be kept at room temperature for 1-2 days few ideas, i. Together but it was drier member of other affiliate programs, i did it hand... Referring to the mix and a little cardamom in the early eighties and vanilla... Want to allow the tart dough and filling thickens and darkens, 20...