Pear tart with frangipane
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Pear tart with frangipane
  Pears    Tarts  
Last updated 6/12/2012 12:50:01 AM. Recipe ID 11495. Report a problem with this recipe.
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      Title: Pear tart with frangipane
 Categories: Desserts, Pies, Fruits/nuts
      Yield: 8 Servings
      1    (9-in) pre-baked tart shell
  1 1/2 c  Sugar
      1    2" piece of vanilla bean
           - split open
      2    Strips of lemon zest
           -(1" x 2" each)
      2 tb Freshly squeezed lemon juice
      3 lg Ripe pears
           -(Bosc, if possible)
    1/2 c  Whole blanched almonds
      2 c  Milk
      1    2" piece of vanilla bean
      2    Eggs
      2    Egg yolks
    3/4 c  Sugar
      1 c  Flour
      6 tb Butter; in 1/2-in bits
    1/2 c  Dry or stale macaroons
           - pulverized
    1/2 c  Kirsch
  1 1/2 c  Apricot jam
    1/4 c  Kirsch
      3 tb Finely chopped pistachios
           - (blanched)
  IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups
  sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups
  water. Bring to a boil, reduce to a simmer and cook, stirring, until
  the sugar is dissolved and the syrup is clear. Peel the pears, cut in
  half lengthwise, seed, core and stem. Shape 1/2 of 1 pear into a
  peach-like round by cutting off the stem end. Poach the pear halves
  in the sugar syrup until tender. Drain on a rack. Preheat oven to
  350F. On a baking sheet, toast the almonds to golden brown, cool and
  pulverize in a food processor. Heat the milk with the remaining
  2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4
  cup sugar until thick and lemon colored, then add the flour. When the
  flour is absorbed, add the milk, return to the heat, stirring, and
  cook 3-5 minutes, or until nicely thickened. Pour pastry cream into a
  bowl and stir in the 6 tablespoons of butter. Add the almond powder,
  macaroons, and 1/2 cup kirsch. Allow to cool to room temperature,
  stirring occasionally; cover with plastic wrap and refrigerate to
  chill. Heat the apricot jam, then rub through a fine sieve and add
  the 1/4 cup kirsch. Heat again and stir constantly until clear.
  Spread a thin layer of apricot glaze on bottom of the baked and
  cooled pastry shell. Spoon in the frangipane (almond pastry cream)
  and smooth it out. Set the pear round in the center and arrange
  around it the pear halves, stem end facing center. Press pears gently
  into the frangipane. Brush the apricot glaze over the pears; mix the
  pistachios and sprinkle over the pears. Refrigerate until 15 minutes
  before serving. (Can be made 1 day in advance.)

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Recipe ID 11495 (Apr 03, 2005)

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