Prep time: 20 minutes
Cook time: 30-40 minutes
The first recipes for “frangipane” date back to the mid 1600s but the first one with such a name can be traced to a confectionery book from 1756. Originally, it was intended as a custard scented with almonds until it morphed into the almond and butter filling we enjoy today. It was also one of the first tarts I made in my patisserie class.
Makes 1 - 9” Tart
1 cup whole raw almonds
1/2 cup coconut, maple, or pure cane sugar
1/4 cup all purpose flour (Cup4Cup)
3/4 stick cold grass-fed unsalted butter, softened
2 large eggs
1 tsp. vanilla bean paste, or extract
1/2 tsp. almond extract
3 firm but ripe Bosc pears, sliced fan shaped
1/4 cup Apricot Jam, for glaze
Sweet Tart Dough
Preheat oven to 350°F.
Pulse almonds with 1/4 cup sugar in a food processor until finely ground. Then, add flour and pulse to combine.
Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.
Add the eggs 1 at a time beating well after each egg. Beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
Spread frangipane filling evenly in tart shell.
Filling Frangipane with Pears
Peel, halve, and core pears and cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on the filling, fanning the slices slightly.
Bake until pears are golden and frangipane is puffed/golden brown. (about 30-40 minutes)
When taken out of the oven, brush pears (not filling) with preserves. Let the tart(s) cool completely on pan.
Remove side of tart pan.
In small pot heat jam until it becomes like syrup.
With baking brush cover pears only with glaze.