Usually I modify recipes to meet my standards but this one has no need for improvement. Our neighbors gave us a box of Harry & David pears, so, as thanks, I cooked 3 of them into this tart today and gave them back, haha! I must say it turned out perfectly. Thank you for this very well-written and tested recipe.
This would make an excellent dessert for Thanksgiving or enjoyed over the rest of the holiday season. The tart is best served on it’s own or with a simple dollop of whipped cream. You can also brush the top with a simple apricot glaze for shine if you desire. I like to garnish it with a simple dusting of sugar. Once baked, you’ll want to allow the tart to cool almost completely before serving. It also freezes well, just be sure to transfer it to the refrigerator in advance and allow it to thaw completely before using. Make it several days in advance and store it in the refrigerator until you’re ready to use it. Frangipane Filling – frangipane comes together quickly and stores extremely well.Poached Pears – pears can be poached several days in advance and kept in an airtight container in the fridge.Sweet Tart Dough – prepare and refrigerate the tart dough several days in advance (or freeze up to a month ahead and allow to thaw in the refrigerator before rolling out).While this dessert does involve several components and steps, there are ways to prep it in advance and make the process more time-friendly. flavor!), and ensures a crisp, buttery texture that balances the softer pear frangipane filling. It ensures that the tart dough is cooked through completely, gains a deep golden color (aka. I like to add fresh lemon zest, a touch of dark rum (optional), and pure vanilla extract.Īs is the case with many tart recipes, this pear frangipane tart requires you to blind-bake the tart dough prior to adding the filling.īlind baking adds another step to this recipe, but is very important for the final result.
While you can flavor frangipane any number of ways, the frangipane filling for this tart is kept fairly traditional. It rises as it bakes, and has a wonderful texture and almond flavor that beautifully compliments pears.įrangipane is made from finely ground almonds, aka. We used it constantly for various applications and its ability to transform desserts never ceased to amaze me. I fully came to appreciate frangipane in culinary school. It is sometimes referred to as almond cream. You’ll just fold the overhang back into the pan.Pronounced fran-juh-pan, frangipane is a dessert filling made from ground almonds, butter, eggs, sugar, and small amount of unbleached all-purpose flour. But the other best part is that you don’t have to crimp the edges or make sure the ends look perfect. The best part about this crust is its superlative flaky texture. On the day you’re ready to bake, roll out your dough and transfer it to a parchment-lined tart pan-either a 9” or 10” one will work here. Going slow means you won’t risk adding too much water, which can overdevelop the gluten and toughen the crust. Once you’ve added four tablespoons of water to the dough, you can start mixing with your hands, adding a couple more tablespoons as needed until the dough sticks together when you squeeze it. Then you’ll add the water, just a tablespoon at a time, mixing with a wooden spoon. The secret to tender, flaky dough, Kim explains, is to add a bit of apple cider vinegar to the flour mixture before adding in any water. Kim’s foolproof, extra-flaky crust can also be made ahead to cut down on last-minute Thanksgiving prep. (Go ahead and make the dulce de leche now: You can store the unopened can in the fridge for several months once opened it’ll keep for three weeks in an airtight container in your fridge.) (It should be covered by at least a few inches.) Bring the pot to a simmer, lower the heat, and let a few hours pass, topping off the water if needed to keep the can safely submerged Like magic, the milk will caramelize, intensifying its flavor. Just remove the label from a can of sweetened condensed milk and place it in a large pot of water from the tap. Start with the (entirely hands-off!) dulce de leche. To make things even easier, you can spread the steps over the course of a few days.
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