Pear Frangipane Tartlets


Ah yes. Mini tartlets are back again! Sadly, I lost the bottom attachment to by 11 inch tart pan (how annoying) so I ended up making mini tartlets instead for this recipe. You are more than welcome to use a regular 11 inch circle tart pan for this recipe…I just happen to use six tartlet pans. Hopefully, I will go get another tart pan soon! Perhaps this time, I will end up buying a rectangle tart pan 😀 Anyways, this pear frangipane recipe is so rich in its toasty almond flavor with a twist of sweet pear! If y’all are up for anything fancy, then this recipe is just for you! Pear season is coming up pretty soon, so i recommend making this tart…you won’t regret it! Happy Eating~ 🙂
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Pear Frangipane Tartlets

  • Servings: 6 tartlets
  • Print

For the Pâte Sucrée Crust
1 1/4 cup all-purpose flour
2/3 cup confectioner’s sugar
1/4 tsp sea salt
8 tbsps unsalted butter
1 egg yolk
1/2 tsp vanilla extract
1 tbsp whipping cream

For the Pear Topping
4 large pears, sliced (peeling is optional)
1/4 tsp cinnamon
1/2 tsp fresh ginger, grated
1 cup water

For the Frangipane Filling
8 tbsps butter
1/2 cup confectioner’s sugar
1/3 cup flour
1/2 cup almond paste
2 tsps lemon zest, fresh
1/4 cup ground almonds
2 egg whites, beaten foamy

Make the pâte sucrée crust
Place the flour, sugar, salt and butter in a food processor and pulse until it resembles coarse crumbs. Add the egg yolk, vanilla, and whipping cream to the dry ingredients. Pulse until it resembles wet sand. Place the dough (it may be totally crumbly) onto a sheet of plastic wrap.
Using the plastic, gather the dough into a ball and press it together into a disc. Wrap with the plastic and refrigerate the dough for at least an hour. Preheat the oven to 375°F. Roll the dough out to 1/8-inch thickness on a lightly floured work surface. Press the dough into a 9-inch tart pan with a removable bottom.
Place the tart pan in the freezer for 30 minutes. Set the tart pan on a rimmed baking sheet and bake for 20 minutes, until the pastry turns golden brown. Let it cool until ready to use.

Prepared the fruit topping
Heat the water, cinnamon, and ginger together in a medium saucepan until the water boils. Reduce the heat to a simmer and add the pears. Simmer for 3-4 minutes until the fruit is soft. Remove from heat and set aside.

Make the frangipane filling
With a paddle attachment, beat the butter, confectioner’s sugar, flour, almond paste, lemon zest, and ground almonds in a mixing bowl until smooth. Stir in the egg whites.1/2 cup apple jelly or confectioner’s sugar for dusting

Assemble the tart
Preheat oven to 350°F. Set the tart pan on a rimmed baking sheet.
Spread the frangipane filling evenly over the baked crust, smoothing the top. Arrange
the fruit slices on the frangipane. Bake for 25-30 minutes until the frangipane is bubbling
and the filling is more or less set (it shouldn’t be overly jiggly).
If you want to glaze the tart, heat a 1/2 cup of apple jelly until melted, then brush the glaze over the tart. Alternatively, you can opt to dust with confectioner’s sugar when the tart has cooled or just leave the tart as is.

Adapted from Use Real Butter

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