I just love tarts. And I love pears and almonds…and so what’s not to love about this thin wedge of delight? So what is Frangipani, anyway? I knew it as an essential oil that we sold at our shop years ago. A very sweet tropical flower, actually a plumaria. Not something I wanted in my food. It turns out this version of frangipani has a long history in the pastry kitchen. There is a story that it was brought to St. Francis of Assisi when he was dying in 1226.
After finding many recipes for frangipani, mostly an almond based custard (that did not contain any floral waters or oil) I was ready to make it. I love the combination with pears, but apple would work too, or apricots, or figs. I included it in an upcoming class on winter comfort food, so today was testing day. My husband just loves when I bring home a dessert of this magnitude…well, it’s a good thing he enjoys it just as much as I do, or I’d be eating the whole thing!
It’s a bit involved with three parts, but each is very easy. The pears can be poached a day ahead, if that works into your schedule better. All in all I’d say it’s worth the effort–an impressive end to a fancy dinner party. Very sophisticated…and oh so French!
If you have a baby in the house, why not just poach the pears in water, omitting the sugar and wine. You won’t miss it in the tart and you can puree some for your little one.
Pear and Frangipani Tart
Serves 8
Prep time: 2 hours
Wine poached pears
1 cup white wine
1 cup water
1/4 cup sugar
1 strip lemon zest, cut with a vegetable peeler or knife
1 cinnamon stick
2 firm bosc pears, peeled, cored, and quartered
Combine 1 cup wine, 1 cup water, 1/4 cup sugar, 1 strip lemon zest, and 1 cinnamon stick in a small pot. Bring to boil, stirring until sugar dissolves. Add pears to cooking liquid. Bring liquid to a boil. Reduce heat to low, cover and simmer until pears are tender, turning pears occasionally, about 10–15 minutes, depending on ripeness of pears. Drain the pears.
Discard cinnamon sticks, lemon peel and vanilla bean. Boil the poaching liquid on high heat until reduced to syrup, about 12-15 minutes. It should be like melted jelly.
Crust
1/2 cup butter
1/4 cup confectioners’ sugar
1 cup all-purpose flour
1/4 teaspoon salt
Preheat the oven to 425º.
Beat 1/2 cup soft butter and 1/4 cup confectioners’ sugar. Add 1 cup flour and 1/4 teaspoon salt. Press the dough together into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out to about 1/8-inch thickness.. Ease into an 11-inch tart pan. Press into the pan and half way up the sides. Freeze for about 10 minutes.
Filling
1 cup whole almonds
1/2 cup granulated sugar
1/2 cup butter
1 egg
2 tablespoons dark rum
1/2 teaspoon almond extract
2 tablespoons all-purpose flour
2 white wine poached pears with reserved syrup
Place 1 cup almonds and 1/2 cup sugar in a food processor. Process until finely ground. Add 1/2 cup butter, 1 egg, 2 tablespoons rum, 1/2 teaspoon almond extract and 2 tablespoons flour. Process until smooth. Spread evenly into the chilled tart shell.
Cut the pear quarters with three slices, not all the way to the top, to create a fan. Lay on top of the almond filing in a circle. Decorate with additional almonds in the center, if desired.
Bake for 45 minutes until puffed and browned. Brush the reduced syrup on the tart.
Serves 8
