Pear Frangipane Tart

The pear frangipane tart is a delicious dessert that combines the sweetness of pears with the soft texture and rich taste of frangipane cream. Here is the recipe:

Ingredients

For the shortcrust pastry:

• 250 g of all-purpose flour
• 125 g of cold butter, cubed
• 100 g of powdered sugar
• 1 large egg
• A pinch of salt
• The grated zest of 1/2 a lemon (optional)

For the frangipane filling:

• 100 g of soft butter
• 100 g of sugar
• 100 g of almond flour
• 2 eggs
• 1 tablespoon of rum (optional)
• A pinch of salt

To complete:

• 3-4 ripe but firm pears
• Powdered sugar for decorating

Preparation

1. Begin by preparing the shortcrust pastry: in a large bowl, combine the flour and powdered sugar. Add the cold cubed butter and work with your fingertips until you get a sandy mixture.
2. Add the egg, a pinch of salt, and the lemon zest (if using). Work the dough quickly until it forms a ball. Wrap in cling film and let it rest in the fridge for about 30 minutes.
3. In the meantime, prepare the frangipane cream: in a bowl, beat the soft butter with sugar until you get a frothy cream. Gradually add the eggs, almond flour, rum, and a pinch of salt, mixing continuously until you have a smooth mixture.
4. Preheat the oven to 180 °C.
5. Roll out the shortcrust pastry into an even layer and lay it in a tart pan lined with parchment paper or buttered and floured, creating a slightly raised edge.
6. Pour the frangipane cream over the pastry base and level it with a spatula.
7. Peel the pears, cut them in half and remove the core. Slice the pear halves to get thin slices, then arrange the pear slices on top of the frangipane cream, creating a radial design or as you like.
8. Bake the tart for about 40-45 minutes or until the pastry is golden brown and the frangipane cream is puffy and firm to the touch.
9. Let it cool completely before dusting with powdered sugar and serving.

An Italian touch for this delicious recipe could be the use of Abate pears, known for their sweet flavor and firm texture, and perhaps the addition of a sprinkle of cinnamon or vanilla in the frangipane for an even more enveloping aroma.

Did You Know?

The name “frangipane” probably derives from the name of a Roman nobleman, Marquis Muzio Frangipani, who in the 16th century created a perfume made from bitter almonds used to scent leather gloves. Over time, the term began to be associated with sweet preparations that have almond flour as a main ingredient.