Ingredients
Equipment
Method
Cookie Crust
- 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.
Frangipane and Pear 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.
Pear Frangipane Tart Assembly
- 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.