Fall is coming, and in addition to that there are an abundance of fall fruits as well, this includes apples, pomegranates, and of course, pears. One can never have too many recipes to use these lovely fall fruits. Today I have for you just the thing, a pear and frangipane tart recipe. My crust was made with Amaretti cookies. Amaretti cookies are crunchy almond flavored meringue cookies, however, you could easily use graham cracker, Ritz crackers, Nilla waffers, cereal, or pretzels and it would be equally amazing.
How does it taste?
This tart has a delicious sweetness of pears, and a chewy bite from the frangipane. I used vanilla extract in my frangipane, because my husband is not a fan of almond flavor. However, I love almond flavor, and this would be my extract of choice if I made this again. When I got into this tart, it literally lasted 10 minutes before it was gone. It’s so delicious and between you and me you could eat it for dessert or breakfast. It’s not so hard to put together, I recommend you give it a try this today and use up all those fall fruits. The Frangipane is literally an almond cream or custard, it is nutty and chewy and utterly delicious. The sweeter the pears you use the sweeter the tart. I got my recipe for frangipane :almond cream from spruce eats and I doubled the recipe for a 10 inch tart.
Tips
The crust and the pears are all that is all that’s left. Even though there are about 3 steps to this tart it does come together pretty quickly. All you need is your food processor and a tart pan. It takes about 50 minutes in the oven, but believe me it is worth it. Try it today, to use up your apples, pears, peaches, or cherries. You will love it!
Pear and Frangipane Tart
Ingredients
Equipment
Method
- Pre-heat oven to 350°
- Grease the tart pan with spray oil or butter.
- In a food processor add cookies, and sugar. Pulse until the cookies and sugar are finely ground (similar to dry sand) about 30 -45 seconds more if necessary.
- Add the melted butter to the ground cookies and sugar.
- Pulse the cookie mixture until it resembles wet sand.
- Pour the cookie mixture into a tart pan and press firmly into the tart pan with your hands or the back of a dry measuring cup.
- Put tart crust into the oven and bake for 10 minutes.
- Allow the crust to cool for about 15 to 20 min while you make the filling.
- In a medium sized mixing bowl add softened butter and sugar and cream together for about 1-2 minutes
- Add vanilla and eggs to the sugar mixture
- Scrape down the bowl with a spatula and mix until well combined. (about 1 minute)
- Slowly beat in the almond meal, and flour until just combined about 30 seconds.
- Scrape down the bowl with a spatula and mix for about 15 more seconds.
- Pour the Frangipane filling into the cooked tart crust.
- Add your slice pears in a slightly overlapping, in your desired pattern.
- Bake in pre heated oven for 20 min.
- Take the tart on and gently brush on the Corn syrup and water mixture, this is for shine. (Optional)
- Put back in the oven and cook for another 20 minutes.
- Allow to cool, 1-2 hours or refrigerate to speed up the process.
- This tart is best enjoyed at room temperature.
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