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
me23@yahoo.comThis 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
k.a39@yahoo.comI'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
tomiwaadeyemi@gmail.comThis 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
j_jumba@hotmail.frI 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
p65@gmail.comThis 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
assassin0987k11@yahoo.comI'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
m-m3@aol.comThis 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
theg@aol.comI 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
amirat55@yahoo.comThis 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
sindhi-s90@hotmail.comI'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
m.marikit@gmail.comThis 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
x-v@yahoo.comI 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
jhafizullah@yahoo.comThis 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
md84@gmail.comI'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
peaces93@yahoo.comThis 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
p-bista@hotmail.comI 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
j_kingston@gmail.comThe 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
i_naime53@yahoo.comThis 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
mdjabbar@yahoo.comI'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
h4@aol.comThis 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