Pear Frangipane
Pastry:
1 cup all-purpose flour
1/4 tsp salt
6 Tbs unsalted butter, cold
2 Tbs ice-cold water
Frangipane:
6 Tbs unsalted butter
2/3 cup sugar
3/4 cup ground almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 egg
1 egg white
1 tsp pure vanilla extract
1 tsp almond extract
3 soft, ripe pears, peeled, halved and cored (Bosc, Anjou or Bartlett)
Place flour and salt in the bowl of a food processor fitted with the blade. Cut cold butter into small pieces and add to the flour mixture. Pulse until mixture resembles coarse meal. With the processor running, pour in ice-cold water and then pulse until a ball barely forms. Empty the dough onto a sheet of plastic wrap and gather it together, handling it as little as possible. Wrap tightly in the plastic wrap and refrigerate one hour.
Preheat oven to 375°F.
Roll dough out to a circle to fit a 9" tart pan with a removable bottom. Press pastry up the sides and trip the dough so it is even with the top of the pan. Bake in 375°F oven for 20 minutes. Set aside to cool.
After the tart crust has cooled, place butter and sugar in the bowl of a food processor; process until smooth. Add flour, cornstarch, egg, egg white, vanilla extract and almond extract. Process until smooth.
Spread frangipane in the tart crust. Slice each pear half into 1/2-inch thick slices horizontally, keeping each half together (do not separate the slices). Slide each pear half into the frangipane evenly spaced around the crust with the narrow top of each pear pointed toward the center of the tart. Press gently on the pears to spread the slices slightly.
Bake about 40 minutes, until frangipane is puffy and a light golden color.
1 cup all-purpose flour
1/4 tsp salt
6 Tbs unsalted butter, cold
2 Tbs ice-cold water
Frangipane:
6 Tbs unsalted butter
2/3 cup sugar
3/4 cup ground almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 egg
1 egg white
1 tsp pure vanilla extract
1 tsp almond extract
3 soft, ripe pears, peeled, halved and cored (Bosc, Anjou or Bartlett)
Place flour and salt in the bowl of a food processor fitted with the blade. Cut cold butter into small pieces and add to the flour mixture. Pulse until mixture resembles coarse meal. With the processor running, pour in ice-cold water and then pulse until a ball barely forms. Empty the dough onto a sheet of plastic wrap and gather it together, handling it as little as possible. Wrap tightly in the plastic wrap and refrigerate one hour.
Preheat oven to 375°F.
Roll dough out to a circle to fit a 9" tart pan with a removable bottom. Press pastry up the sides and trip the dough so it is even with the top of the pan. Bake in 375°F oven for 20 minutes. Set aside to cool.
After the tart crust has cooled, place butter and sugar in the bowl of a food processor; process until smooth. Add flour, cornstarch, egg, egg white, vanilla extract and almond extract. Process until smooth.
Spread frangipane in the tart crust. Slice each pear half into 1/2-inch thick slices horizontally, keeping each half together (do not separate the slices). Slide each pear half into the frangipane evenly spaced around the crust with the narrow top of each pear pointed toward the center of the tart. Press gently on the pears to spread the slices slightly.
Bake about 40 minutes, until frangipane is puffy and a light golden color.
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