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Pear and Frangipane Tart with Vanilla Ice Cream
Created by: Howcan Team
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 3 ripe pears, peeled, cored, and 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
- 1/4 teaspoon of almond extract
- 1/4 cup of apricot preserves
- 1 tablespoon of water
- 8 scoops of vanilla ice cream
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 1/4 teaspoon of almond extract 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 crust.
- 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, heat 1/4 cup of apricot preserves with 1 tablespoon of water in a small saucepan over low heat. Stir until the preserves are melted and 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 for a few minutes before slicing it into 8 portions.
- Serve each slice of pear and frangipane tart with a scoop of vanilla ice cream on the side.
- Enjoy this delightful dessert with the perfect combination of warm, nutty frangipane and sweet, juicy pears alongside the creamy vanilla ice cream.
The Pear and Frangipane Tart is a classic French dessert that combines the delicate sweetness of pears with the rich, almond-flavored frangipane filling, all nestled in a buttery, flaky pastry crust. This delectable tart has been a favorite in French patisseries for centuries, with its origins dating back to the 17th century. The combination of ripe, juicy pears and the creamy, nutty frangipane filling creates a perfect balance of flavors and textures. When served with a scoop of creamy vanilla ice cream, the tart becomes a heavenly indulgence that is sure to satisfy any sweet tooth. Renowned chefs like Pierre Hermé and Alain Ducasse have put their own unique twists on this classic dessert, elevating it to new heights of culinary artistry. In regions like Provence and Normandy, where pears are abundant, this tart is a beloved staple on dessert menus. For the best version of this dish, look for ripe, fragrant pears and high-quality almond paste to ensure a luscious filling. The key to a perfect Pear and Frangipane Tart lies in achieving the ideal balance of sweetness and nuttiness, and serving it with a scoop of premium vanilla ice cream adds a luxurious touch that elevates the entire experience. While the traditional method of making this tart involves arranging the pear slices in a beautiful pattern on top of the frangipane filling, some chefs also like to poach the pears in a spiced syrup before placing them on the tart for an added depth of flavor. Whichever method you choose, the Pear and Frangipane Tart with a scoop of vanilla ice cream is a timeless dessert that never fails to impress.
70 min
8
380 calories
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