I was very upset this summer when I walked into a bakery in France and asked if they had any “frangipane”-based dessert. The owner replied with a snotty tone “not in the summer!”. I assume she was refering to the traditional Epiphany “Galette des Rois” only made in January which is a delicious confection of puff pastry and frangipane (SWEETTABLESCAPES makes it every year- see here) But my daughter was begging for some frangipane and I promised I would make her some when we were back home. So, i simply went for the easy and yet so delicious combo of pear and frangipane. I’ve already made this before (here) but wanted to go a bit simpler and just went for this recipe which uses canned pears. The result is just as delicious!
PEAR AND FRANGIPANE TART:
For the dough:
200 grams flour
100 grams butter
75 grams sugar
For the filling: (frangipane)
100 gr softened butter
90 gr sugar
1 TBsp cornmeal
125 gr almond flour (or your home ground almonds)
two 15-oz cans pear halves in syrup (reserve the syrup)
some raspberry or strawberry jam or melted chocolate…!!
In a bowl, cut butter in small cubes. Add flour, sugar and a pinch of slat.
Mix softened butter with sugar, add eggs, almond flour and cornmeal. Mix thoroughly.
Roll out dough into a tart pan. Poke bottom with a fork. Spread some jam (or melted chocolate) at the bottom. Spread “frangipane” on top of jam (or chocolate).
To add a nice, “shiny” finish. Prepare a glaze (we used a French ready-made mix, but you can easily make your own):
in a small bowl, mix 2 tsp sugar, 2 tsp cornmeal, 4 tsp water and 1/2 tsp agar-agar (thickening agent used to make jam). Mix well and add some of the reserved pear syrup. Let thicken for a few minutes and spread onto tart with a pastry brush.