Pear Frangipane Tart {Recipe}

I know we love Pam’s (My Man’s Belly) recipes, in fact, wondering why she’s not a contributor over here, she’s always quite delicious.  I introduce to you, yet another recipe, her Chocolate Hazelnut Pear Frangipane Tart.  

Such a lovely creation this time of year, as the pears are practically falling at your feet, their so ripe.

Feel free to indulge in this fall beauty.

Chocolate Hazelnut Pear Frangipane Tart

Ingredients
Chocolate Shortbread Crust

* 1 ¼ Cups Flour
* 1/3 Cup Sugar
* ¼ Cup Cocoa Powder
* ¼ Teaspoon Salt
* 10 Tablespoons Unsalted Butter
* 1 Egg Yolk

Poached Pears
* 1 Bottle White Wine (I used Sauvignon Blanc)
* 1 Cup Sugar
* 1 Stick Cinnamon
* 1 Teaspoon Vanilla Extract
* 4 Strips Orange Peel
* 4 Pears Peeled and Cored (Bosc or Seckle)

Frangipane
* 6 Tablespoons Unsalted Butter (room temperature)
* 2/3 Cup Sugar
* ¾ Cup Ground Hazelnuts
* 2 Tablespoons Cocoa Powder
* 2 Teaspoon Flour
* 1 Teaspoon Corn Starch
* 2 Tablespoons Frangelico
* 1 Egg
* 1 Teaspoon Vanilla Extract
* 1/8 Teaspoon Salt

Instructions

For the pears
1. Combine the wine, sugar, cinnamon, vanilla, and orange peel in a
saucepan large enough to hold all the pears and bring to a simmer
over medium-high heat.
2. While the poaching liquid is coming to a simmer, peel the pears, cut
them in half, remove the core and fibrous bits from the ends.
3. Add the pear halves to the simmering syrup and reduce heat to low.
Let the pears poach for about 10 minutes, turning over halfway
through the cooking time. When done, the pears will easily pierced
with the point of a knife.
4. Let the pears cool in the liquid until room temperature before using.

For the shortbread crust
1. Add the flour, sugar, salt and cocoa powder in a food processor and
pulse a few times to combine.
2. Add the pieces of cold butter and pulse until the mixture resembles
sand. Add the egg yolk and combine until the dough forms a ball.
3. Chill the dough until you are ready to use it.
4. Preheat oven to 350 degrees Farenheit.
5. Butter and lightly flour a 9″ tart pan with removable bottom. Turn
the dough out into the tin and press into the bottom and up the
sides with your fingers. You won’t need all of the dough. In fact,
you’ll probably only use about ¾ of it. Make sure that the dough is
evenly spread on the bottom and up the sides of the pan.
6. Place the filled tart pan on a baking sheet and bake for 30 — 35
minutes.
7. Let cool on a rack until room temperature.

For the frangipane
1. Combine the butter and sugar in a mixer and combine until smooth and
little of the sugar crystals show.
2. Add the ground hazelnuts, cocoa powder, flour, cornstarch and egg.
Blend the mixture until it is very smooth.
3. Finally add in the vanilla and Frangelico and lightly blend.
4. The frangipane can be used immediately or stored in the refrigerator
for a couple of days. Let it sit at room temperature to become
spreadable before using.

To finish the tart
1. Preheat the oven to 350 degrees.
2. Spread the frangipane evenly into the cooled tart shell.
3. Take the poached pears out of their liquid and drain them well on
paper towels. Cut each pear half crosswise into thin slices. Do not
separate the slices.
4. Slide a spatula or knife underneath the pear to make transferring
the sliced pear easier. Press on the pear to fan the slices toward
the top narrow end of the pear.
5. Slide the pear half onto the frangipane carefully. There’s not much
adjusting that can be done once the pear is laid in the frangipane.
6. Repeat with remaining pear halves until all halves on the tart and
are evenly spaced.
7. Place the tart on a baking sheet and bake in the oven for about
45-50 minutes, until the frangipane is puffed, slightly dry, and
firm to the touch.
8. Cool the tart on a wire rack.

Quick notes

The recipe for the chocolate shortbread crust is an adaptation from The Joy of Cooking.

When I made this tart, I only used 4 pear halves and found that this was not enough. You should use as many pear halves as there is room for on the surface. The look is much more striking.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 8

Like what you see?  Show her some sugar…

Website 

Chocolate Hazelnut Pear Frangipane Tart
Ingredients

Chocolate Shortbread Crust
* 1 ¼ Cups Flour
* 1/3 Cup Sugar
* ¼ Cup Cocoa Powder
* ¼ Teaspoon Salt
* 10 Tablespoons Unsalted Butter
* 1 Egg Yolk

Poached Pears

* 1 Bottle White Wine (I used Sauvignon Blanc)
* 1 Cup Sugar
* 1 Stick Cinnamon
* 1 Teaspoon Vanilla Extract
* 4 Strips Orange Peel
* 4 Pears Peeled and Cored (Bosc or Seckle)

Frangipane

* 6 Tablespoons Unsalted Butter (room temperature)
* 2/3 Cup Sugar
* ¾ Cup Ground Hazelnuts
* 2 Tablespoons Cocoa Powder
* 2 Teaspoon Flour
* 1 Teaspoon Corn Starch
* 2 Tablespoons Frangelico
* 1 Egg
* 1 Teaspoon Vanilla Extract
* 1/8 Teaspoon Salt

Instructions

For the pears

1. Combine the wine, sugar, cinnamon, vanilla, and orange peel in a
saucepan large enough to hold all the pears and bring to a simmer
over medium-high heat.
2. While the poaching liquid is coming to a simmer, peel the pears, cut
them in half, remove the core and fibrous bits from the ends.
3. Add the pear halves to the simmering syrup and reduce heat to low.
Let the pears poach for about 10 minutes, turning over halfway
through the cooking time. When done, the pears will easily pierced
with the point of a knife.
4. Let the pears cool in the liquid until room temperature before using.

For the shortbread crust

1. Add the flour, sugar, salt and cocoa powder in a food processor and
pulse a few times to combine.
2. Add the pieces of cold butter and pulse until the mixture resembles
sand. Add the egg yolk and combine until the dough forms a ball.
3. Chill the dough until you are ready to use it.
4. Preheat oven to 350 degrees Farenheit.
5. Butter and lightly flour a 9″ tart pan with removable bottom. Turn
the dough out into the tin and press into the bottom and up the
sides with your fingers. You won’t need all of the dough. In fact,
you’ll probably only use about ¾ of it. Make sure that the dough is
evenly spread on the bottom and up the sides of the pan.
6. Place the filled tart pan on a baking sheet and bake for 30 — 35
minutes.
7. Let cool on a rack until room temperature.

For the frangipane

1. Combine the butter and sugar in a mixer and combine until smooth and
little of the sugar crystals show.
2. Add the ground hazelnuts, cocoa powder, flour, cornstarch and egg.
Blend the mixture until it is very smooth.
3. Finally add in the vanilla and Frangelico and lightly blend.
4. The frangipane can be used immediately or stored in the refrigerator
for a couple of days. Let it sit at room temperature to become
spreadable before using.

To finish the tart

1. Preheat the oven to 350 degrees.
2. Spread the frangipane evenly into the cooled tart shell.
3. Take the poached pears out of their liquid and drain them well on
paper towels. Cut each pear half crosswise into thin slices. Do not
separate the slices.
4. Slide a spatula or knife underneath the pear to make transferring
the sliced pear easier. Press on the pear to fan the slices toward
the top narrow end of the pear.
5. Slide the pear half onto the frangipane carefully. There’s not much
adjusting that can be done once the pear is laid in the frangipane.
6. Repeat with remaining pear halves until all halves on the tart and
are evenly spaced.
7. Place the tart on a baking sheet and bake in the oven for about
45-50 minutes, until the frangipane is puffed, slightly dry, and
firm to the touch.
8. Cool the tart on a wire rack.

Quick notes

The recipe for the chocolate shortbread crust is an adaptation from The
Joy of Cooking.

When I made this tart, I only used 4 pear halves and found that this was
not enough. You should use as many pear halves as there is room for on
the surface. The look is much more striking.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s) 15 minute(s)

Number of servings (yield): 8

 

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