Your rating
Not rated yet!
Modify
Pear and Frangipane Tart with a Hint of Cinnamon
Created by: Howcan Team
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 3 ripe pears, peeled, cored, and thinly sliced
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1 cup of almond flour
- 2 eggs
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 cup of apricot preserves
- 2 tablespoons of water
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 1 cup of almond flour, 2 eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon to the butter mixture. Mix until well combined to make the frangipane filling.
- Spread the frangipane filling evenly over the bottom of the prepared puff pastry.
- Arrange the thinly 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, heat 1/4 cup of apricot preserves and 2 tablespoons of water in a small saucepan over low heat. Stir until the preserves are melted and the mixture is smooth.
- Once the tart is done, remove it from the oven and brush the warm apricot glaze over the pears to give them a glossy finish.
- Allow the tart to cool slightly before serving. Enjoy the delicious Pear and Frangipane Tart with a Hint of Cinnamon!
The history of the Pear and Frangipane Tart can be traced back to the 16th century when Italian noblewoman Catherine de' Medici brought the frangipane recipe to France. This delectable tart combines the buttery richness of frangipane, a sweet almond filling, with the delicate sweetness of pears, creating a perfect harmony of flavors. The addition of a hint of cinnamon adds a warm and aromatic touch to the tart, elevating its taste to a whole new level. Renowned chefs like Julia Child and Pierre Hermé have popularized this classic dessert, and it has become a staple in French patisseries. The best versions of this tart can be found in the charming bakeries of Paris, where skilled pastry chefs meticulously layer thinly sliced pears on a bed of luscious frangipane, sprinkling just the right amount of cinnamon for that extra depth of flavor. To make the perfect Pear and Frangipane Tart, it's crucial to use ripe, juicy pears and to finely grind the almonds for the frangipane to achieve a smooth, creamy texture. While the traditional recipe calls for a classic shortcrust pastry, some innovative bakers experiment with alternative methods, such as using puff pastry or adding a touch of citrus zest to the frangipane for a refreshing twist. Whether enjoyed in a quaint French café or homemade with love, the Pear and Frangipane Tart with a hint of cinnamon is a timeless indulgence that continues to captivate dessert enthusiasts around the world.
70 min
8 servings
320 per serving calories
Most popular recipes
Hawaiian Luau
A traditional Hawaiian feast featuring a variety of delicious dishes.
180 min
8-10
600 calories
Pistachio Kunafa
A delicious Middle Eastern dessert made with shredded phyllo dough, filled with a creamy pistachio mixture, and topped with a sprinkle of crushed pistachios.
75 min
8
320 calories
Quinoa and Black Bean Stuffed Avocado
A delicious and healthy dish featuring quinoa, black beans, and avocado.
30 min
4
350 calories
Most recent recipes
Spicy Dal Makhani
This dal makhani recipe is a spicy twist on the classic Indian dish, perfect for those who love a little heat in their meals.
150 min
6
350 calories
Blueberry Buckle with Whipped Cream
A delicious blueberry buckle topped with homemade whipped cream.
60 min
8
320 calories
Mexican Chicken Stew over Rice with Black Beans
A hearty and flavorful Mexican-inspired stew with tender chicken, black beans, and vegetables served over fluffy rice.
60 min
6
380 calories