POACHED-PEAR FRANGIPANE TART
Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre effect.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 8h
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Pears:Peel pears; transfer to a saucepan. Add wine, sugar, vanilla bean, orange juice and zest, cloves, and enough water to cover pears (2 to 3 cups). Top with a parchment round to keep pears submerged and bring to a simmer over high heat, then reduce heat to medium-low and simmer until pears are easily pierced with the tip of a paring knife, about 15 minutes. Transfer to a heatproof bowl; cover with poaching liquid. Let cool completely.
- Pie:On a lightly floured piece of parchment, roll out dough into a 13-inch round, about 1/8 inch thick. Fit into a 9-inch tart pan. Trim dough flush with rim; lightly prick bottom with a fork. Refrigerate 30 minutes.
- Meanwhile, preheat oven to 350 degrees, with a rack in lower third. Arrange almonds on a rimmed baking sheet; toast until golden and fragrant, 10 to 12 minutes. Let cool completely. Transfer to a food processor; add flour and salt and process until finely ground.
- Beat butter with sugar on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; beat until combined. Add almond mixture; beat until pale and fluffy, about 2 minutes.
- Increase oven temperature to 375 degrees. Line dough with parchment; fill with dried beans or rice. Bake until edges begin to turn golden, 20 to 25 minutes. Remove beans or rice and parchment; bake until bottom and sides are golden brown, about 15 minutes more. Transfer to a wire rack; let cool completely. (Crust can be made up to a day in advance and covered tightly in foil.)
- Reduce oven temperature to 350 degrees; place a foil-lined baking sheet below rack. Spread crust with almond mixture; smooth top with an offset spatula. Working with one pear at a time, remove from poaching liquid; pat dry with a paper towel, then slice in half lengthwise, remove stem, remove core with a measuring teaspoon or a melon baller, and cut crosswise on a slight bias into 1/8-inch slices. Fan pear slices in a random pattern to completely cover top of frangipane. (You may not use them all.)
- Place tart pan directly on oven rack; bake until frangipane is golden, puffed, and just set, 50 minutes to 1 hour. (If crust is getting too dark, shield with a foil ring.) Transfer to wire rack; let cool completely, at least 4 hours.
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Mahama Ernest
[email protected]This tart was a bit more work than I expected, but it was worth it. The poached pears were beautiful and the frangipane filling was divine. I would definitely make this tart again for a special occasion.
Anwar Kharal
[email protected]I'm not a baker, but this tart was easy to make and turned out great. The pears were perfectly poached and the frangipane filling was delicious. I will definitely be making this tart again.
Adeyemi Tomiwa
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the frangipane filling next time.
Jakline Jumba
[email protected]I made this tart for a dinner party and it was a huge hit. Everyone loved it. The pears were perfectly poached and the frangipane filling was rich and creamy. The tart crust was also very good.
Slpy pup
[email protected]This tart was a bit more work than I expected, but it was worth it. The poached pears were beautiful and the frangipane filling was divine. I would definitely make this tart again for a special occasion.
Assassin0987k
[email protected]I'm not a baker, but this tart was easy to make and turned out great. The pears were perfectly poached and the frangipane filling was delicious. I will definitely be making this tart again.
Mmm Mmm
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the frangipane filling next time.
THE GODBOI27
[email protected]I made this tart for a dinner party and it was a huge hit. Everyone loved it. The pears were perfectly poached and the frangipane filling was rich and creamy. The tart crust was also very good.
Mama Amirat
[email protected]This tart was a bit more work than I expected, but it was worth it. The poached pears were beautiful and the frangipane filling was divine. I would definitely make this tart again for a special occasion.
Sindhi Sindhi
[email protected]I'm not a baker, but this tart was easy to make and turned out great. The pears were perfectly poached and the frangipane filling was delicious. I will definitely be making this tart again.
Marikit Maglasang-Lopez
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the frangipane filling next time.
vizkid x
[email protected]I made this tart for a dinner party and it was a huge hit. Everyone loved it. The pears were perfectly poached and the frangipane filling was rich and creamy. The tart crust was also very good.
Hafizullah Jabarkhel
[email protected]This tart was a bit more work than I expected, but it was worth it. The poached pears were beautiful and the frangipane filling was divine. I would definitely make this tart again for a special occasion.
Mae Duffey
[email protected]I'm not a baker, but this tart was easy to make and turned out great. The pears were perfectly poached and the frangipane filling was delicious. I will definitely be making this tart again.
Peace Sedzro
[email protected]This tart was a bit too sweet for my taste, but it was still very good. I would recommend using less sugar in the frangipane filling next time.
Prabin Bista
[email protected]I made this tart for a dinner party and it was a huge hit. Everyone loved it. The pears were perfectly poached and the frangipane filling was rich and creamy. The tart crust was also very good.
Kingston Jackson
[email protected]The poaching liquid for the pears was a bit too sweet for my taste, but the tart itself was still very good. I would recommend using less sugar in the poaching liquid next time.
Naime Islam
[email protected]This tart was a bit more work than I expected, but it was worth it. The poached pears were beautiful and the frangipane filling was divine. I would definitely make this tart again for a special occasion.
Md Jabbar
[email protected]I'm not usually a fan of pears, but this tart changed my mind. The pears were poached in a delicious syrup that made them soft and flavorful. The frangipane filling was also very good, and the tart crust was perfect. I will definitely be making this
Yazmine Hunter
[email protected]This poached pear frangipane tart was a delight to make and even more delightful to eat. The pears were perfectly poached and the frangipane filling was rich and creamy. The tart crust was flaky and buttery. Overall, this was an excellent recipe that