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Pear and Frangipane Tart with Cinnamon Sugar Glaze
Created by: Howcan Team
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 3 ripe pears, peeled, cored, and thinly sliced
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup apricot preserves
- 1 tablespoon water
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C).
- Roll out the puff pastry on a lightly floured surface and transfer it to a 9-inch tart pan. Trim any excess pastry hanging over the edges.
- In a mixing bowl, cream together 1/2 cup of softened butter and 1/2 cup of granulated sugar until light and fluffy.
- Add the almond flour, eggs, vanilla extract, and almond extract to the butter mixture, and mix until well combined to make the frangipane filling.
- Spread the frangipane evenly over the bottom of the prepared puff pastry.
- Arrange the sliced pears on top of the frangipane in a decorative pattern.
- Bake the tart in the preheated oven for 35-40 minutes, or until the pastry is golden and the frangipane is set.
- While the tart is baking, prepare the cinnamon sugar glaze by heating the apricot preserves and water in a small saucepan over low heat until melted. In a small bowl, mix together 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon.
- Once the tart is done baking, remove it from the oven and brush the warm apricot glaze over the pears. Sprinkle the cinnamon sugar mixture over the glazed pears.
- Allow the tart to cool slightly before serving. Enjoy warm or at room temperature.
The Pear and Frangipane Tart with a cinnamon sugar glaze is a delightful dessert that combines the sweetness of pears with the nutty flavor of frangipane, all topped with a warm cinnamon sugar glaze. This delectable tart has a rich history, with roots in French and Italian cuisine. The frangipane, a sweet almond filling, is believed to have been created by a French nobleman in the 16th century. It gained popularity in the royal courts and eventually made its way into pastry shops across France. The addition of pears to the frangipane tart is said to have originated in the Poitou-Charentes region of France, known for its abundant pear orchards. Today, this delectable dessert can be found in patisseries and fine dining restaurants around the world. Chefs like Pierre Hermé and Dominique Ansel have put their own unique spin on the classic pear and frangipane tart, elevating it to new heights of culinary artistry. For those seeking the best version of this dish, a visit to a renowned patisserie in Paris or a Michelin-starred restaurant known for its pastry selection would be a must. The key to a perfect pear and frangipane tart lies in the balance of flavors and textures, with ripe, juicy pears and a creamy, almond-infused frangipane filling. The cinnamon sugar glaze adds a warm, aromatic touch that complements the sweetness of the pears and the richness of the frangipane. While the traditional method of making this tart involves rolling out a buttery pastry crust, some chefs have experimented with alternative techniques, such as using a gluten-free almond flour crust or incorporating spices like cardamom and ginger into the frangipane filling. These variations offer a modern twist on the classic recipe, appealing to a wider range of palates. Whether enjoyed as a decadent dessert at a fine dining establishment or lovingly baked at home, the pear and frangipane tart with a cinnamon sugar glaze is a timeless indulgence that celebrates the beauty of seasonal produce and the artistry of pastry making.
70 min
8
320 calories
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