Best 2 Pear And Frangipane Crostata With Raspberry Vinegar Glaze Recipes

Indulge in a delightful culinary journey with our Pear and Frangipane Crostata with Raspberry Vinegar Glaze, a masterpiece that harmonizes the essence of sweet and tart. This delectable creation features a buttery, flaky crust encasing a luscious filling of ripe pears and a creamy almond frangipane, striking a perfect balance between rustic charm and sophisticated elegance. Accompanied by a vibrant raspberry vinegar glaze, each bite promises an explosion of flavors that will tantalize your taste buds and leave you craving more. Embark on this delightful adventure by exploring the detailed recipe, which also includes variations such as the classic Apricot and Frangipane Crostata and the irresistible Blueberry and Frangipane Crostata. Let your creativity flourish as you experiment with different fruits and discover a world of flavors in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

PEAR AND FRANGIPANE CROSTATA

Pear and Frangipane Crostata image

Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.

Provided by David Tanis

Categories pies and tarts, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1/2 cup/100 grams granulated sugar
Pinch of salt
1 whole egg, plus 2 yolks
1/2 cup/115 grams unsalted butter (1 stick), softened
2 1/4 cups/290 grams all-purpose flour
1 cup/110 grams finely ground blanched almonds
1/2 cup/100 grams granulated sugar, plus 2 tablespoons for sprinkling
3 tablespoons/45 grams melted unsalted butter
2 egg yolks, plus 1 whole egg
2 tablespoons dark rum
1/2 teaspoon almond extract
2 or 3 medium pears, peeled and sliced 1/4-inch thick

Steps:

Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.

PEAR AND RASPBERRY CROSTATA

Pear and Raspberry Crostata image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 11

Ingredients

1 cup (2 sticks) cold unsalted butter, cut into pieces
2 cups flour
1/2 cup sugar
1 lemon, zested
1 large egg plus 1 large egg yolk, whisked together
2 tablespoons raspberry jam
6 ripe but firm pears, peeled, pitted and cut into wedges
1 cup raspberries, fresh or frozen
1 tablespoon honey
2 tablespoons whole milk
1 tablespoon coarse, turbinado, or "raw" sugar

Steps:

In the bowl of a mixer, blend the butter, flour, sugar, and lemon zest at low speed until the mixture is coarse and sandy-looking. Add the egg mixture and blend just until the mixture comes together. Form into a ball, wrap with plastic, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a floured surface, roll the dough out to a rough circle about 14 inches in diameter. Transfer to the baking sheet. All around the edge of the dough, fold in the outer 1/2-inch to form a rough, "rustic" edge for the tart. Using a rubber spatula, gently spread the jam over the bottom of the tart. Then arrange the pear wedges in concentric circles over the jam. Dot with raspberries and drizzle with the honey. With a pastry brush, brush the tart edge with the milk. Sprinkle with the coarse sugar. Bake until the fruit is tender and the underside of the tart is lightly browned, 25 to 30 minutes.

Tips:

Use ripe pears: Choose fragrant, ripe pears for the filling. This will ensure a juicy and flavorful filling.
Don't overmix the dough: Overmixing the dough will make it tough. Mix just until the ingredients come together.
Chill the dough before baking: Chilling the dough before baking will help it keep its shape and prevent it from spreading too much.
Bake the crostata until the crust is golden brown: The crust should be golden brown and the filling should be bubbling.
Let the crostata cool before serving: Let the crostata cool for at least 30 minutes before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

This pear and frangipane crostata is a delicious and elegant dessert that is perfect for any occasion. The sweet and juicy pears are complemented perfectly by the creamy frangipane filling and the raspberry vinegar glaze adds a touch of tartness. This crostata is sure to impress your guests and is a great way to use up any leftover pears.