Pear Frangipane TartSubmitted by: IRONORCHID
IntroductionVery beautiful dessert!
I reduced the amount of butter and substituted another egg for 2 egg whites in the recipe. Very beautiful dessert!
I reduced the amount of butter and substituted another egg for 2 egg whites in the recipe.
Pie Crust 9" (tart shell)
3 Pears, fresh, pilled
Plain white flour, 1/4 cup
Almonds, 1 cup, whole
Granulated Sugar, 0.5 cup (devided)
Unsalted Butter, 4 Tbsp
Egg, fresh, 1 large
Egg white, fresh, 2 large
Rum, 2 + 1/2 tbsp. (or 1 tsp. almond/ vanilla extract)
Apricot Jam, 1 tbsp
Preheat oven to 350.
In a food processor pulse almonds with 1/4 cup sugar until finely ground. Add 1/4 cup flour and mix.
With a mixer beat butter and remaining 1/4 cup sugar until light and fluffy. Add one egg, combining well. Add two egg whites. Mix well. When egg mixture is smooth, add 2 tbsp. rum (or 1 tsp. almond or vanilla extract if you prefer non-alcoholic version).
Put the ground nuts and combine with a spatula.
Peel, halve, core and slice the pears.
Pour the nut mixture into the shell and spread evenly. Arrange the pears decoratively atop the almond mixture.
Bake for 50 minutes or until pears and frangipane are golden browned.
Mix 1/2 tbsp. rum and 1 tbsp. jam and coat the cooked pears.
Number of Servings: 12
Recipe submitted by SparkPeople user IRONORCHID.