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Name: Pear Tart with Frangipane
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 3/4 c Sugar; 2 Eggs; 2 Egg yolks; 2 Strips lemon zest; 6 tb Butter in 1/2-in bits; 1 1/2 c Apricot jam; 2 tb lemon juice Freshly squeezed; 1/4 c Kirsch; 1 2-inch piece vanilla bean; 1/2 c macaroons Dry or stale; 1 c Flour; 1 9-inch pre-baked tart shell; 3 lg pears Ripe; 1/2 c almonds Whole blanched; 2 c milk; 3 tb pistachios Finely chopped; 1 1/2 c Sugar; 1 2-inch piece vanilla bean; 1/2 c Kirsch

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INGREDIENTS

3/4 c Sugar
2 Eggs
2 Egg yolks
2 Strips lemon zest
6 tb Butter ; in 1/2-in bits
1 1/2 c Apricot jam
2 tb lemon juice ; Freshly squeezed
1/4 c Kirsch
1 2-inch piece vanilla bean
1/2 c macaroons ; Dry or stale
1 c Flour
1 9-inch pre-baked tart shell
3 lg pears ; Ripe
1/2 c almonds ; Whole blanched
2 c milk
3 tb pistachios ; Finely chopped
1 1/2 c Sugar
1 2-inch piece vanilla bean
1/2 c Kirsch

Servings

INSTRUCTIONS

IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end. Poach the pear halves in the sugar syrup until tender. Drain on a rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor. Heat the milk with the remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour. When the flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes, or until nicely thickened. Pour pastry cream into a bowl and stir in the 6 tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch. Allow to cool to room temperature, stirring occasionally; cover with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear. Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set the pear round in the center and arrange around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios and sprinkle over the pears. Refrigerate until 15 minutes before serving. (Can be made 1 day in advance.)

NOTES

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Pear Tart with Frangipane

3/4 c Sugar
2 Eggs
2 Egg yolks
2 Strips lemon zest
6 tb Butter in 1/2-in bits
1 1/2 c Apricot jam
2 tb lemon juice Freshly squeezed
1/4 c Kirsch
1 2-inch piece vanilla bean
1/2 c macaroons Dry or stale
1 c Flour
1 9-inch pre-baked tart shell
3 lg pears Ripe
1/2 c almonds Whole blanched
2 c milk
3 tb pistachios Finely chopped
1 1/2 c Sugar
1 2-inch piece vanilla bean
1/2 c Kirsch

IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the  split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a  boil, reduce to a simmer and cook, stirring, until the sugar is dissolved  and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core  and stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the  stem end. Poach the pear halves in the sugar syrup until tender. Drain on a  rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden  brown, cool and pulverize in a food processor. Heat the milk with the  remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and  3/4 cup sugar until thick and lemon colored, then add the flour. When the  flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5  minutes, or until nicely thickened. Pour pastry cream into a bowl and stir  in the 6 tablespoons of butter. Add the almond powder, macaroons, and 1/2  cup kirsch. Allow to cool to room temperature, stirring occasionally; cover  with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub  through a fine sieve and add the 1/4 cup kirsch. Heat again and stir  constantly until clear. Spread a thin layer of apricot glaze on bottom of  the baked and cooled pastry shell. Spoon in the frangipane (almond pastry  cream) and smooth it out. Set the pear round in the center and arrange  around it the pear halves, stem end facing center. Press pears gently into  the frangipane. Brush the apricot glaze over the pears; mix the pistachios  and sprinkle over the pears. Refrigerate until 15 minutes before serving.  (Can be made 1 day in advance.)

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Nutrition

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Serving Size: 1 Serving (456g)
Recipe Makes: 8

Calories: 1206
Calories from Fat: 258 (21%)

Amt Per Serving		% DV

	Total Fat 28.7g	38 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 3.8g
Cholesterol 708mg		218 %
Sodium 189.7mg		7 %
Potassium 386.6mg		10 %
Total Carbohydrate 228.8g		67 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 224.3g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1206

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