I’ve let you down. I made a tart and never shared it.
I’m generally a good sharer. My Montessori school teacher put sharing right up there with polishing silver and learning French, and I was an overachiever. But this one tart just slipped through my fingers and out of my mind and into a folder of photos that got lost between a handful of trips and Passover.
Apologies aside, let’s talk about the tart. It’s made with frangipane – an almond custard.
Have you ever tried frangipane? You’ve probably found it tucked neatly between a sweet tart crust and spiral of fresh fruit. Or nestled among the buttery layers of a flaky croissant. Good frangipanes don’t use almond extract. They don’t need it. Because they’re pure sweetened-but-otherwise-unadulterated almond seduction.
Want to taste some excellent frangipane? If you’re in Boston, head straight to Harvard Square to Crema Cafe for their almond croissants. Make sure to get there early — as in well before noon, especially on a Sunday — because these house-made freshly-baked almond-only filled pastries go quickly.
But back to today’s tart (or rather, six months ago’s tart). I like to bake my fruit right into the almond layer. The juices from the fruit melt into the frangipane. The almond cream puffs up as it bakes and nearly buries the fruit under a crispy, caramelized crust that crackles with the first dip of the fork.
By this point, you’ve probably noticed that this tart has pears in it. On boy, you’re thinking, this girl is evil. Because pear season was months ago. Even worse, it’s months away. But let’s think about it this way: when the days start getting shorter and the leaves start falling off the trees, and the coats come out of storage, you’ll have something to look forward to along with the first snow of the season and a new pair of boots.
And I’m not entirely evil. Though, perhaps a bit of a tease. Next week (if the baking gods smile down on me), there will be a summer fruit frangipane tart to follow. I’ll share that one post-haste because then you’ll be able to go out and grab a few pints of berries or plums and make your own tart to bring to a barbecue.
Until then, happy drooling!
Pear frangipane tart
I have unfortunately lost the source of this recipe. I’ve looked through my usual cookbook suspects and online, and can only find recipes that use either almond paste or blanched almonds. I will keep searching, but in the interim, check out this other pear and almond tart.
Frangipane is an almond custard filling for tarts (or other amazing baked goods). The first time I made this tart, I used my stand mixer for the frangipane. The second time, I found it easier to just mix it up by hand.
Instead of vanilla, I always use orange blossom water as a nice complement to the almond. You can make the pâte sucrée (sweet tart dough) from scratch or use store-bought pie crust dough or even puff pastry in a pinch. Whenever I have extra egg yolks, I quickly whip together a pâte sucrée batch or two in my mini food processor and freeze them until I need them.
Makes a large (9.5-10 inch) tart.
- 1 batch pâte sucrée or pie dough: the recipe that I use is here and here – make sure not to work the dough too much – you just need a few pulses. Also, before rolling the dough out, remember the fraissage: gather the dough together into a pile, and then with the palm of your hand, push it away from you against the counter a few times. This will make the dough flakey.
- 3 T unsalted butter
- 1 1/2 C almond flour – sometimes called almond meal, this is very finely ground almonds. You can find in made with raw almonds (the flour will be light brown) or blanched almonds (the flour will be a very light beige). You could also grind up 1 1/2 C blanched almonds – but be sure to add half the sugar to avoid making almond butter in your food processor.
- 2/3 C sugar
- 1/4 t salt
- 1 t orange blossom water
- 1 T orange liqueur (e.g., Cointreau)
- 2 eggs
- 3 pears – I use Bosc, but Anjou or Bartlett work well
Prep. Preheat oven to 375°. Lightly grease the bottom of a 9.5 – 10 inch tart pan with a removable bottom.
Roll. Roll the pastry dough out between two sheets of wax or parchment paper (to make it easier to transfer to the pan) into a circle about 2 inches larger than your pan. Remove the top sheet of paper. Gently lay the dough on the pan and slowly remove the second piece of paper. Press the dough into the bottom of the pan and up the sides. Roll your pin across the top of the pan to trim off any excess dough. Use this excess to patch any cracks.
Chill. Refrigerate the tart shell for 30 minutes until firm.
Bake. Prick the dough all over with a fork. Place a sheet of aluminum foil or parchment paper (not wax paper which will smoke) on the raw dough and fill with pie weights or raw rice. You want to weigh down the crust so it doesn’t form bubbles. Bake the dough for 20-30 minutes. Start checking the dough after 15 minutes – it’s ready when light brown. Place on a cooling rack. Keep the oven on.
Brown. While the crust is in the oven, melt butter in a small pan until it browns. The butter will sputter and foam as little brown bits collect on the bottom. When the butter turns to liquid gold and starts to smell nutty, take it off the heat. This takes about 5-7 minutes. Let the butter cool.
Mix. In a bowl, mix together almonds flour/meal, sugar, salt, orange blossom water, and liqueur. Lightly beat the eggs and then mix them in. Pour in the cooled golden butter and mix. The frangipane will be a bit gritty looking.
Slice. Peel the pears, slice them in half, and core them, making sure to also remove the fibers from the seeds to the stem. Carefully slice each pear from tip to end – you want thin slices (I get about 20 slices out of each pear). I say “carefully” because you want to keep the slices together in the shape of the pear.
Fill. Spread the frangipane in a thin layer on the tart shell, about 2/3 of the way up the edges. Don’t feel compelled to use all of the frangipane because you don’t want it to overflow after you add the pears. (If you have any leftover, use it to make a mini tart or two). Transport the pears on a chef’s knife or dough scraper and gently lay then, tip side in, on the frangipane in a circle. Lightly press the pears towards the outside of the pan to fan the slices out. Smooth out the frangipane and move it around to even it out if necessary.
Bake. Bake for 40-45 minutes. Check the tart after 35 minutes and then every few minutes until the frangipane turns golden and is no longer jiggly. Let cool before serving.