Pear and Frangipane Tart

Sweet and tart pears, with nutty and creamy frangipane filling and a cookie crust.

Prep Time 30

Cook Time 40

Course Breakfast, Dessert

Cuisine American, French

Servings 8

1¼ cups Ground Amaretti Cookies** (about 3 cups whole cookies) **Sub N'illa wafers, Ritz crackers, or graham crackers
6 Tbs Butter (melted)
1/4 cup Granulated Sugar

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.

Keyword apple tart, Chocolate Caramel Pretzel Crusted tart, fall fruit tart, pear and frangipane, pear and frangipane tart, pear tart