Red Pear Frangipane tarte does not have to be overly complicated. By eliminating a few unnecessary technical steps and replacing them with an easy-to-do method, you can be cooking up this classic French tarte in no time. Red Pears sliced up with the skin on not only make this easy, but beautiful with that vibrant pop of color in what is normally a bland looking dessert presentation. Assembly is a breeze with the forgiving dough texture. Also, the filling is thick allowing for easy suspension of the pear slices. When it is baked and cooled, dust with powdered sugar, slice and serve! Simple, delicious and lovely.

Ingredients

  • 2 firm Joyfully Grown™ Red Pears
  • 1. Tbsp. lemon juice

Tart Crust

  • 2 c. of all-purpose flour
  • 1/3 c. granulated white sugar
  • 11 tbsp. of cold salted butter
  • 1 large egg yolk
  • 1 tsp. vanilla extract

Frangipane Filling

  • 8 tbsp. of salted butter
  • ½ c. granulated white sugar
  • 1 c. almond flour
  • 3 large eggs
  • 1 tbsp. all-purpose flour
  • 1 tsp. vanilla extract

To Serve

  • Powdered Sugar

Instructions

  1. Tarte Crust: Spray a 10-inch tart pan with nonstick cooking spray. Set aside. In the bowl of a food processor, combine flour, sugar, and butter.  Pulse until coarse and grainy.  Add in the egg yolk and vanilla extract. Pulse until it comes together. Pulse a few more times to ensure that it is combined completely. Dump the incorporated tarte crust/dough into the prepared tart pan. Starting from the center, push the tarte dough down with your hand and begin pressing it out to the sides with your fingers.  This dough is very forgiving, and you can redo it if needed.  Keep in mind that it takes about 10 minutes to make it beautiful. When the dough is evenly spread out and up the sides of the tart pan, take the back of a spoon and smooth out the dough. Prick the dough all over with a fork and chill, covered in plastic wrap in the fridge for one hour.
  2. Blind Bake Tarte Crust: Preheat oven to 375°F.  Remove the chilled tarte crust from the fridge, take off the plastic wrap and add a piece of aluminum foil, sprayed with nonstick cooking spray on the shiny side onto the tarte crust. Fill the foil with pie weights, or dried beans. Bake on center rack of the oven for 25 minutes.  Remove the weights and foil, bake again for 10 minutes or until the tarte crust is light browned and cooked thoroughly. Let the tarte crust cool completely on a wire rack before proceeding.
  3. Frangipane Filling: In the bowl of a stand-mixer, add the butter and sugar. Beat on medium speed with the paddle attachment. Switch to low speed and add in the almond flour and one egg at a time, until everything is incorporated evenly. Add the all-purpose flour and vanilla extract and mix until just combined. Use immediately or refrigerate until ready to use.
  4. Bake: Bake the tarte at 375°F for 50 minutes or until it is golden brown, dry to the touch on top and risen around the pear slices. Allow the tarte to cool to room temp before attempting to remove the tart pan ring.

  5. Serving: Sprinkle powdered sugar over top of the tarte trying to avoid the pears (for aesthetic contrast). Slice into 8 even pieces & serve! This is best consumed day of but can be kept and enjoyed at room temperature for up to 2 days.

    Recipe by Valerie Musser of @valeriesofcoursecatering & @whosagoodlizard