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Poached-Pear Frangipane Tart
Credit:
Johnny Miller
Recipe Summary
prep: 50 mins
total: 8 hrs
Yield: Serves 8 to 10
Ingredients
Pears
3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves
Pie
1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen’s Favorite Pate Brisee
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Cook's Notes
To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure. The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast – dark-red exteriors, beige interiors – use pears poached the day of baking.)
Gallery
Poached-Pear Frangipane Tart
Credit:
Johnny Miller
Recipe Summary
prep: 50 mins
total: 8 hrs
Yield: Serves 8 to 10
Gallery
Poached-Pear Frangipane Tart
Credit:
Johnny Miller
Poached-Pear Frangipane Tart
Credit:
Johnny Miller
Poached-Pear Frangipane Tart
Recipe Summary
prep: 50 mins
total: 8 hrs
Yield: Serves 8 to 10
Recipe Summary
prep: 50 mins
total: 8 hrs
Yield: Serves 8 to 10
prep: 50 mins
total: 8 hrs
prep:
50 mins
total:
8 hrs
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
3 to 4 firm, small pears, such as Forelle, Anjou, or Bartlett
2 cups dry red wine, such as Cabernet Sauvignon or Merlot
1/3 cup sugar
1/2 vanilla bean, cut in half lengthwise, or 1 teaspoon pure vanilla extract
Peeled zest of 1 orange, plus 1/3 cup fresh juice
2 cloves
1 tablespoon unbleached all-purpose flour, plus more for dusting
1/2 recipe Test Kitchen’s Favorite Pate Brisee
1 cup whole blanched almonds
1/4 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon pure vanilla extract
Directions
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.
Cook's Notes
To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure. The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast – dark-red exteriors, beige interiors – use pears poached the day of baking.)
Cook’s Notes
To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure. The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast – dark-red exteriors, beige interiors – use pears poached the day of baking.)
Reviews
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Reviews
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All Reviews for Poached-Pear Frangipane Tart
- of Reviews
Reviews:
Most Helpful
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All Reviews for Poached-Pear Frangipane Tart
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
