615
Ingredients
Ingredients for the Dough (1 10 to 11 inch tart)
- 8 oz flour (226 grams)
- 4 oz butter (113 grams)
- 2 oz sugar (57 grams)
- 1 tsp salt
- 1 egg large beaten
- 2 to 3 tablespoons ice water
Ingredients for Frangipane
- 4 oz butter (113 grams)
- 4 oz sugar (113 grams)
- 4 oz almond flour (113 grams)
- 3 eggs large
- 1 tsp vanilla extract
- 8 canned pears drained well and blotted on paper towels
- 2 to 3 tablespoons apricot jam
Instructions
Directions for the Dough:
-
In a food processor add flour, salt and sugar pulse for 5 seconds.
-
Cut the cold butter and add a piece at a time and pulse until mixture texture is sandy no particle of butter are visible.
-
Incorporate egg and pulse. Pulse for a few seconds and add ice water. If dough forms a ball it’s ready. Careful not to overwork.
-
Move to work surface, sprinkle a little flour and form a disk. Cover in plastic wrap and refrigerate for 30 minutes to rest.
-
Roll the dough out in a circle about 1/8 inch. Make sure it’s thin because this is a one step tart and if it’s thick it will not cook through.
-
Place over the tart mold and let it hang off the side. Roll your pin over and this allows for clean uniform edges all around.
Directions for Frangipane:
-
In stand up mixer or electric mixer cream the butter and sugar until light and fluffy.
-
Add eggs one at a time and continue beating.
-
Add vanilla. Slowly add almond flour and continue mixing until well incorporated.
-
Spread the Frangipane over the bottom of the shell. Place pears on top in a decorative pattern.
-
Bake at 325 for 40 to 45 minutes.
-
Let it cool. Warm the apricot jam in microwave for 10-15seconds until liquid.
-
Using a brush glaze top of tart. Sprinkle a little powdered sugar and enjoy!!
-
If you have dough left from trimming the tart mold I like to make small tarts filled with my favorite jam. Today I used fig jam and walnuts.
