Spiced Pear Frangipane Tart: A Rustic French Dessert Masterpiece
Indulge in the exquisite flavors of this French-inspired Spiced Pear Frangipane Tart, a truly elegant dessert perfect for special occasions. It features a beautifully crunchy, sweet crust, a rich yet light almond frangipane, and tender, spiced pear filling. This recipe elevates a classic French pastry into a truly memorable culinary experience.
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A Deep Dive into the World of Frangipane: Your Dreamy Almond Cream
I confess, I have an undeniable soft spot for frangipane. For those unfamiliar, frangipane is an absolutely dreamy almond cream, meticulously crafted from finely ground almonds, fresh eggs, creamy butter, and just the right amount of sugar. Its luxurious texture and distinct nutty flavor make it an indispensable component in classic French patisserie. While traditionally made with almonds, frangipane offers incredible versatility; you can experiment with different nuts, such as pistachios or hazelnuts, to create unique flavor profiles. This delightful cream serves as a sumptuous filling for an array of sweet treats, from delicate pastries and celebration-worthy cakes to rustic tarts and elegant galettes. Its rich, moist quality ensures a truly indulgent experience with every bite.
Tarts: The Perfect Canvas for Frangipane
Among the many applications for frangipane, my absolute favorite is undoubtedly in tarts. Here, it transforms into a rich, nutty base that beautifully complements and enhances various fruits. Imagine pouring this luscious frangipane filling into a perfectly blind-baked pastry shell, then topping it with robust baking fruits like juicy apricots, sweet prunes, or crisp apples before it bakes to golden perfection. Alternatively, for more delicate fruits, you can bake the frangipane tart “naked” and crown it with fresh berries or cherries once it has completely cooled. This versatility makes frangipane tart a staple in my kitchen, a go-to dessert I enjoy preparing and savoring year-round, regardless of the season or occasion. Its comforting elegance is simply unmatched.
Discovering the Rustic Charm of Audrey Le Goff’s Tarte Bourdaloue
My recent culinary adventure led me through the pages of my dear friend Audrey Le Goff’s exquisite new cookbook, Rustic French Cooking Made Easy. It was there that I stumbled upon a new and captivating recipe for frangipane tart. Audrey’s interpretation of the classic tarte Bourdaloue is a truly exceptional Parisian dessert. Unlike the often pristine and meticulously sculpted desserts found in many Parisian pastry shops, this spiced pear frangipane tart embraces a wonderfully generous and rustic aesthetic. Its name, Bourdaloue, harks back to the mid-nineteenth century, originating from a clever pastry chef who operated a shop on Paris’ Bourdaloue Street, leaving behind a delicious legacy that continues to charm dessert lovers today.
In this particular pear frangipane tart recipe, Audrey brilliantly combines the rich frangipane with a silky-smooth pastry cream. This thoughtful addition of pastry cream is key, as it lightens the frangipane, bestowing upon it a delightfully airy consistency that cradles the delicate poached pears. The pears appear to be resting on a sweet, ethereal cloud, creating a truly enchanting visual and textural experience. This fluffy frangipane filling is beautifully encased within a crisp, sweet shell made from pâte sablée. This buttery, crumbly crust is surprisingly easy to master, making it accessible even for those who might not be accustomed to the art of tart making. The entire dessert, though seemingly intricate, comes together in manageable steps, ensuring a rewarding baking process.
Effortless Elegance: Prepare Ahead for Stress-Free Entertaining
One of the most appealing aspects of this exquisite dessert is its flexibility for advance preparation. You can conveniently make all the individual components ahead of time, allowing for a seamless assembly and baking process on the morning you plan to serve it. This thoughtful planning means you won’t have to fuss or rush when guests arrive. The tart requires at least two hours to cool completely before serving, which makes it an ideal make-ahead dessert. Simply dust with a delicate layer of powdered sugar, slice into elegant portions, and present your guests with a truly impressive and delicious treat.
Unlocking French Culinary Secrets with Audrey Le Goff’s Cookbook
If the allure of this elegant spiced pear frangipane tart captures your imagination, and you possess a general appreciation for the sophisticated yet approachable world of French cuisine, I wholeheartedly recommend acquiring a copy of Audrey’s exceptional cookbook, Rustic French Cooking Made Easy. As its title so perfectly conveys, Audrey’s primary objective is to skillfully demystify French cooking, proving that it isn’t always about fussy techniques and overly complicated steps. Instead, she masterfully introduces readers to a treasure trove of lesser-known yet incredibly delicious and authentic French dishes. This book is a gateway to experiencing the genuine flavors of France in your own kitchen.
A Culinary Journey Through France: The Cookbook’s Structure and Delights
The book is thoughtfully organized by specific occasions, guiding you through various aspects of French culinary life. Chapters include “L’apéro” (the beloved cocktail hour), comforting “Family Meals,” and delightful “Afternoon Treats.” As you browse through the carefully curated recipes, you’ll embark on a captivating gastronomic journey across France, exploring regional specialties from diverse landscapes. Travel from the hearty traditions of Alsace, with recipes for kugelhopf cake and robust pork and sauerkraut stew, all the way to the sun-drenched flavors of Provence, featuring vibrant vegetable and pistou soup, and sweet olive oil bread. Through Audrey’s remarkably straightforward and encouraging instructions, you will gain the confidence to prepare dishes you might have previously considered beyond your reach, such as Brittany’s renowned and intricately layered kouign-amann cake. This cookbook truly empowers you to bring authentic French flavors into your home.
Tested and Approved: My Personal Recommendations from the Book
Having personally prepared several recipes from this magnificent book, I can vouch for their quality and deliciousness without any reservations whatsoever. Audrey’s black olive and sun-dried tomato fougasse has become an instant go-to in my repertoire, as have her delightful panisses—crispy chickpea flour fries that are absolutely perfect for l’apéro. Her savory galettes-saucisses, a delightful combination of buckwheat crêpes filled with savory pork sausages and sweet caramelized onions, were an absolute hit with my family. The Catalan meatballs in rich tomato sauce also received rave reviews. There are still many more classic French recipes I eagerly anticipate trying. The irresistible tarte flambée, a savory onion, bacon, and cream tart from Alsace, and the charming rousquilles, lemon-glazed cookies hailing from Catalonia, are just a couple that immediately spring to mind. If you consider yourself a Francophile, or simply a passionate food-lover who appreciates good cooking, you will undoubtedly find yourself returning to Audrey’s delicious Rustic French Cooking Made Easy time and time again for inspiration and trusted recipes.
For an immediate dose of delightful French inspiration, I highly recommend visiting Audrey’s stunning blog, Pardon Your French, and be sure to follow her on Instagram for daily doses of culinary beauty.
Helpful Tips for Mastering Your Spiced Pear Frangipane Tart
- Practice Your Skills at Picking Perfectly Ripe Pears: The success of this tart largely depends on the quality of your pears. They must be perfectly ripe – a crucial detail often overlooked. If the pears are overly ripe, they will become mushy and fall apart during the poaching process, compromising their structural integrity. Conversely, if they are underripe, they won’t absorb the aromatic poaching liquid properly and will remain hard, failing to achieve that tender, melt-in-your-mouth texture. You can determine if a pear is perfectly ripe by gently pressing it with your finger; it should yield slightly without bruising, feel firm, and emit a subtle, sweet aroma. A quick taste test of a sliced piece will also confirm if it’s juicy and delicious. If the pears you purchase are still a bit firm, simply allow them to sit at room temperature on your countertop for a few days to complete their ripening process naturally.
- Choose the Right Pear Variety for Optimal Texture: Selecting the correct pear variety is essential for a tart that holds its shape beautifully and bakes evenly. Firm pear varieties are ideal as they maintain their structure through both poaching and baking, preventing a watery or disintegrating filling. Audrey specifically recommends Bosc pears for their excellent firm texture. My personal favorite, however, is the charming Forelle pear – a small, crisp, and incredibly juicy variety that excels both as a snack and in baked goods. Keep in mind, if using Forelle pears, you’ll likely need to use a slightly larger quantity than indicated in the recipe to adequately fill your tart pan due to their smaller size. Anjou and Bartlett pears are also fantastic choices, offering a good balance of flavor and firmness.
- Strategic Planning for a Stress-Free Baking Experience: This spiced pear frangipane tart, while rewarding, comprises four distinct components: the sweet crust, the aromatic poached pears, the silky pastry cream, and the rich frangipane itself. The good news is that all four of these elements can be meticulously prepared in advance, offering immense flexibility. For instance, you could prepare each component the day before, storing them separately in the refrigerator overnight. If you opt for this time-saving approach, it’s highly recommended to allow all refrigerated components to return to room temperature for 30 to 60 minutes before you begin assembling the tart. This crucial step makes them much easier to work with, ensuring smooth textures and preventing any impact on the overall baking time. Should you find yourself pressed for time and need to assemble the tart cold directly from the fridge, simply adjust and lengthen the baking time accordingly to achieve the desired golden-brown crust and puffed, set filling.
- Embrace Patience and Savor Leftovers for Days: For this pear frangipane tart to reach its peak deliciousness, patience is truly a virtue. It is unequivocally best enjoyed at room temperature. The cooling period, which should be a minimum of two hours on a wire rack, is absolutely essential as it allows the filling to properly set and develop its exquisite, perfectly balanced texture. This tart is also remarkably good for making ahead and enjoying over several days. Leftovers keep exceptionally well under a cake dome at room temperature for up to two days, or, for extended freshness and to maintain that desirable crisp pastry, store it uncovered in the refrigerator for up to three days. Refrigerating the tart uncovered is a smart trick to prevent the pastry from becoming soggy. Always remember to bring the tart back to room temperature before serving it again to fully appreciate its nuanced flavors and textures.
Pin Recipe
Spiced Pear Frangipane Tart
Ingredients
For the poached pears
- 1 cup granulated sugar
- 1 cinnamon stick
- 4 cloves
- 3 star anise
- 4 medium-sized pears, such as Bosc, Bartlett, or Anjou, or 8 small Forelle pears
For the crust
- ½ cup powdered sugar
- ¼ cup almond flour (finely ground almonds)
- 1 ¾ cups all-purpose flour
- ½ tsp kosher salt, or fine sea salt
- ½ cup unsalted butter, room temperature
- 1 egg
For the pastry cream
- 2 egg yolks
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- ½ cup milk (whole—3.25% m.f.—or half-skimmed—2% m.f.)
- 3 tbsp heavy cream
- ½ tsp pure vanilla extract
For the frangipane
- ½ cup unsalted butter, room temperature
- 1 cup powdered sugar
- 1 ⅔ cups almond flour (finely ground almonds)
- 2 eggs
- 1 tbsp dark rum
- 1 tsp almond extract
For serving
- Powdered sugar
- Toasted sliced almonds
Instructions
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For the poached pears: In a medium saucepan, bring 4 cups (1 L) water to a boil with the sugar, cinnamon stick, cloves, and star anise. Lower the heat to a low simmer while you prepare the pears. Peel the pears, remove the stems, cut them in half, and core them. Add the pears to the saucepan, bring back to a boil, then lower the heat again. Simmer the pears for 10 to 15 minutes, or until you can easily pierce one with a sharp knife. Drain (keep the syrup to add to smoothies, oatmeal, or cocktails) and set the pears aside to cool. If preparing in advance, store the poached pears in an airtight container and refrigerate for up to 1 day.
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For the crust: In a mixing bowl, combine the powdered sugar, almond flour, all-purpose flour, and salt. Add in the butter and egg, and mix with a fork or your hands to form a smooth ball. Wrap with plastic wrap and refrigerate for up to 1 day.
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For the pastry cream: In a small bowl, whisk together the egg yolks, sugar, and cornstarch. In a medium saucepan, combine the milk, cream, and vanilla, then bring to a simmer. While whisking, slowly pour the egg mixture into the saucepan. Whisk continuously for 2 to 3 minutes, or until the mixture thickens to a glistening cream. Remove from the heat and let cool to room temperature.
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For the frangipane: In a mixing bowl, beat together the butter, powdered sugar, almond flour, and eggs. Incorporate the rum and almond extract.
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Pour the cooled pastry cream over the frangipane and mix to thoroughly combine. If preparing in advance, transfer to an airtight container and refrigerate for up to 1 day.
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To assemble and bake the poached pear and almond tart: If you made them in advance, take the components of the tart out of the refrigerator 30 minutes before baking. Set a rack in the middle of the oven, then preheat to 350°F (175°C). Lightly grease an 11-in (28-cm) tart pan with a removable bottom (see note) and set aside.
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Place the crust between two large sheets of parchment paper, then roll it out to a 12-in (31-cm) circle. Peel the top sheet of parchment paper off the pastry, then flip the crust over to the prepared tart pan. Peel the second sheet of parchment paper off the pastry, then gently ease and press the pastry down into the pan. Poke the bottom of the crust all over with a fork.
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Spread the frangipane filling in an even layer into the crust. Top with the poached pear halves, with the outside of the pear facing up (see note.)
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Bake for about 45 minutes, or until the crust is golden brown and the filling is puffed and golden. Transfer the tart to a cooling rack and cool for at least 2 hours before serving.
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SERVING: Right before serving, lightly dust with powdered sugar and sprinkle with sliced almonds.
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STORAGE: Keep leftover tart under a cake dome at room temperature for a couple of days, or in the refrigerator, uncovered, for up to three days. Refrigerating the tart uncovered will ensure the pastry remains crisp. Always bring the tart back to room temperature before serving it again.
NOTES:
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Audrey advises to make this tart in a 9-in (23-cm) pan, but I found I had enough crust and filling to make an 11-inch (28-cm) pan. You could try using a deep-dish pie dish, but in any case, make sure not to overfill the pan because the filling puffs up significantly upon baking.
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You can place pear halves straight over the frangipane, or for a different look, slice them thinly almost all the way up to the tip of each pear half, then gently press to fan them out. Set over the frangipane filling and bake as indicated.
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Recipe Credit: Recipe adapted from Rustic French Cooking Made Easy by Audrey LeGoff, shared with permission.
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