Pear and Amaretto Almond Frangipane Tart

Chef's notes

This is a classic tart is made with poached pears and almond frangipane. Although impressive, it is less intimidating than it looks, but it does require specific steps and time. Pastry crust is fitted, almond Frangipane spread, and poached pears decoratively staged on top. During baking, Frangipani puffs hugging the pears.

Frangipane is a versatile sweet filling. Proportions may vary, but core ingredients, lots of butter, sugar, almond meal, egg, and flavorings like almond extract, rum, vanilla, Amaretto liquor, orange rind, juice, and liquor, are mostly universal. Almond meal/flour is now readily available in grocery stores and reasonably priced.

Day before assembly, pears are pealed, simmered until softened in a mixture of sparkling wine and added flavors. Pears are soaked, macerated overnight in a condensed mixture. For final assembly, they are halved, cores removed and sliced.

Recipe below accommodates an 11” or 12” fluted tart pan with removable bottom.

Crust, although homemade adds extra flavor and texture, store bought is acceptable. However, packages of popular refrigerated crust come with two crusts; 9” top and bottom. Below is my favorite technique to fit larger pies, tarts and different shapes using both crusts.

It’s not totally clear whether Frangipane originated in Italy or France. One source suggests Frangipane cream was invented by an Italian named Frangipani. He lived in Paris at the time of Louis XIII. Among the flavors often used is Amaretto liquor, originated in Saronno, Italy.

Although I’ve personalized the recipe, I was first introduced to Pear Frangipane by Martha Stewart years ago in her wonderful 1985 paperback, “Pies&Tarts”. That’s where I learned to poach pears and her sequence for making this wonderful desert. Still inspiring. Thank you.

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Ingredients

Pears

5 or 6 crisp pears like Bartlett green or red), or Starkrimson
750ml bottle of dry champagne or sparkling white wine
Juice and grated rind from 1 lemon
1 cup granulated sugar
1 teaspoon vanilla
Cinnamon stick

Pie Crust

1 package, 2- 9” refrigerated pie crust i.e. Pillsbury™

Frangipane cream

2 sticks unsalted butter
1 cup sugar
2 large eggs
2 cups almond meal
3 tablespoons Amaretto Liquor
2 teaspoons almond extract
1 tablespoon flour

Instructions

Peel pears and set aside.
Combine poaching ingredients in a pot. Heat to a simmer while stirring. Add pears. Simmer and occassionally rotate pears; ready when just softened through. Test with a kitchen folk. Remove pears to a bowl.
Rapidly boil poaching mixture until reduced to about half. Pour into bowl with pears and refrigerate overnight.
When ready to assemble, lightly coat tart pan with cooking spray. Using the double crust technique below, roll pie crusts to fit larger tart pan. Cover bottom and sides with pie crust and trim fluted top edge with a sharp knife. Refrigerate until ready to spread Frangipane.
Use an electric hand mixer or food processor to cream butter with sugar until fluffy. Add remaining ingredients and mix well. Frangipane will thicken.
Using a flexible spatula (I like rubber), smooth filling evenly over crust. Refrigerate again.
Cut pears in half lengthwise. Using a small knife, remove core, elongated stem, and fuzzy end. Slice pears across their width the length of each pear every quarter inch. Handle pears carefully to keep intact.
Remove chilled tart from refrigerator. Using a long narrow spatula, slide under pear, lift and stage each half on top with butt end against sides. See picture. Fan slices down towards center of tart.
Place tart in the lower third of oven, 350° convection. Tart is ready when cooked through and top is tanned, about 40 minutes. Adjust temperature or oven height if needed.
Meanwhile, boil poaching liquid until it thickens into a glaze. Right out of the oven, brush tart with glaze. Dust with powdered sugar and serve at room temperature.

My favorite technique using two 9" store bought pastry crusts to accommodate larger tart, pie, or irregular shaped pans

Place first crust on a floured surface
Lightly moistened with water using finger tips
Place second crust directly on top
Roll to desired size
Form and trim

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Pear and Amaretto Almond Frangipane Tart