Pear Frangipane Tart Learn how to make Pear Frangipane Tart Silver Oak Recipes: Pear Frangipane Tart American
Pear Frangipane Tart

Pear Frangipane Tart

Caramel Sauce & Whipped Sour Cream

Makes one 10-12" tart / Total Time:

Directions

Poached Pears:

Place the wine, water, sugar, vanilla extract and pears into a sauce pot and bring to a simmer. Simmer on low until the pears are tender enough to cut with a spoon. (Approximately 60 minutes.) Remove from heat and transfer pears and liquid into a bowl. Place in the refrigerator for 4 hours or up to 2 days. (It’s important to save all the poaching liquid—you’ll use it later.)

Pie Dough:

Pie dough mixture should resemble coarse crumbs

In a food processor, pulse together the flour, sugar and salt to combine. Add butter and pulse the mixture until it resembles coarse crumbs.

Pie dough mixture with vodka should be moist but fall apart

Transfer the mixture to a mixing bowl and make a well in the center of the dry ingredients. Add the chilled vodka and mix lightly with a wooden spoon until evenly moistened—but still falling apart.

Press pie dough mixture to form a solid mass

Next, transfer onto a clean work table and press the mixture together with your hands to form into a solid mass. (The mixture will still be somewhat loose but start to clump together when pressed.)

Roll out pie dough to 14-inch diameter

Wrap the dough in plastic wrap and chill for 1 hour. Once chilled, roll out the dough on a lightly floured surface. It should have a 14-inch diameter and be ¼ inch thick.

Transfer pie dough to 10” tart pan

Transfer to a 10” tart pan with a removable bottom. Press the dough into the shell and form a thick edge.

Pierce bottom of pie dough with fork

Pierce bottom of dough all over with a fork.

Line the tart dough with aluminum foil and fill with dried-beans

Freeze until firm, about 15 minutes. Line the tart dough with aluminum foil and fill with dried-beans.

Then, blind bake the tart shell at 400 degrees until set. Remove the foil and the beans and bake an additional 10 minutes. Remove from the oven to cool.

Frangipane

Spread frangipane mixture evenly in par-baked tart shell

Cream the butter and sugar in the bowl of an electric mixer until light and fluffy. Add the egg, almond flour, rum, almond extract and flour. Let mix until smooth. Spread the mixture evenly in the par-baked tart shell.

Nestle pears into frangipane filling

Remove the cooled poached pears from poaching liquid and nestle the pears into the filling.

Then, bake for 30-40 minutes or until the frangipane has puffed and browned. Once fully baked, allow to cool on a rack for 30 minutes before cutting.

Caramel Sauce

Slowly whisk heavy cream into caramel syrup

Place all the reserved poaching liquid into a small sauce pot and bring to a boil. Boil until it reduces to a syrup and begins to caramelize. Cook until the syrup becomes very dark brown in color, just before it turns black. Slowly whisk in the heavy cream.

Whipped Sour Cream

Place all the reserved poaching liquid into a small sauce pot and bring to a boil. Boil until it reduces to a syrup and begins to caramelize. Cook until the syrup becomes very dark brown in color, just before it turns black. Slowly whisk in the heavy cream.

Place the sour cream, heavy cream, sugar and vanilla into an electric mixing bowl. Using the wire whip attachment, whip the crème fraiche on high speed until stiff.

Serve the tart with whipped sour cream and caramel sauce.

Pear frangipane tart by Silver Oak Winery Chef Dominic Orsini

Find other delicious recipes in The Silver Oak Cookbook: Life in a Cabernet Kitchen.

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