Hazelnut frangipane pear tart
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Hazelnut frangipane pear tart
  Pears    Tarts  
Last updated 6/12/2012 12:58:50 AM. Recipe ID 21669. Report a problem with this recipe.
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      Title: Hazelnut frangipane pear tart
 Categories: Baker
      Yield: 4 Servings
 
    1/2    Recipe pate sable, chilled
           (about 10 ounces)
    2/3 c  Toasted filberts
    2/3 c  Confectioner's sugar
      2 oz (1/2 stick) unsalted butter,
           Soft
      2 tb Sugar
      1    Egg
    1/4 ts Almond extract
    1/2 ts Vanilla extract
      3 tb Flour
      3 tb Raspberry jam
  1 1/2 sm Bosc pears, unpeeled
      1 tb Butter, melted
 
  Cut the cold dough in pieces and reknead into a disc.  On a floured
  table, press the disc, evening the circle as you go, until it is
  about 6 inches in diameter.  Flour the surface of the dough and roll
  in into a circle measuring about 1 1/2 inches bigger than the 9-inch
  tart mold. Flour as much as you need to prevent the dough from
  sticking. Brush off any excess flour, fold the dough in half and
  center it over the mold. Press along the bottom edge and side to even
  it. Press any excess dough from the bottom edge up the sides so that
  they are thicker. Cut off any excess dough with a rolling pin and
  press the sides up so it extends about 1/8-inch above the rim.  Dock
  the bottom with a fork and freeze. Preheat oven to 375 degrees. Bake
  the frozen tart shell until the center barely begins to color, 10 to
  12 minutes.  Cool completely. Lower oven to 350 degrees. Combine the
  nuts and confectioner's sugar in a food processor and process to a
  fine powder, about 30 seconds. In the bowl of a mixer, cream the
  butter and sugar until fluffy.  Add the nut powder and mix
  thoroughly, scraping down the bowl once or twice.  Add the egg in
  three parts, beating after each addition on medium high speed, until
  very light and fluffy. Add the almond and vanilla extracts.  On low
  speed, mix in the flour just until incorporated. Spread the jam on
  the bottom of the prebaked shell and then spread evenly with the
  frangipane.  Slice the pears in half and core.  Cut each half in very
  thin slices from blossom to stem, leaving them attached at the stem
  end. Cut off the end pieces and cut each half in quarters. Fan out
  each quarter and arrange the 6 fans in a circle over the frangipane,
  stems to the center. Be sure to leave some space between the fans so
  the filling can rise up around them. Brush the pears lightly with
  melted butter. Bake about 50 to 55 minutes, until the top is golden
  brown and crusty. If the rim is getting too dark, cover the edge with
  foil or pie guards. Cool in the mold on a rack; remove the outer ring
  after 10 minutes. Slip a flexible metal palate knife between the tart
  and the metal bottom and slide off the tart. Cool completely on a
  rack before serving. Cut with a sharp serrated knife.
  
  Yield: 1 - 9-inch tart
  




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Recipe ID 21669 (Apr 03, 2005)

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