Highlighting Pear Frangipane Tart is the Bosc variety, which holds up well to baking. Naturally occurring in this pear, hints of fall spice and undertones of vanilla complement the dessert’s homemade crust and rich filling.
Pear Frangipane Tart
Makes 1 (10-inch tart)
- 1¼ cups walnut halves
- ½ cup granulated sugar, divided
- ¼ cup all-purpose flour
- 6 tablespoons butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- Flaky Tart Dough (recipe follows)
- 3 ripe Bosc pears
- Preheat oven to 350°.
- In the work bowl of a food processor, pulse walnut halves with ¼ cup sugar until walnuts are finely ground. Add flour; pulse until combined.
- In a large bowl, beat butter and remaining ¼ cup sugar with a mixer at medium speed until pale. Add eggs and vanilla extract, beating until smooth. Beat in flour mixture, and pour into prepared Flaky Tart Dough.
- Peel, halve, and core pears. Cut into ¼-inch-thick slices, and arrange over filling.
- Bake until filling is golden brown and set, 35 to 40 minutes. Let cool in pan completely before serving.
Flaky Tart Dough
Makes 1 (10-inch) tart shell
- 1¾ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 12 tablespoons butter, cubed
- 3 to 5 tablespoons ice water, strained
- Preheat oven to 375°.
- In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter, processing until mixture is crumbly. With processor running, pour 3 to 5 tablespoons ice water through food chute, 1 tablespoon at a time, just until mixture comes together and forms a ball. Press mixture into bottom and up sides of a 10-inch tart pan with removable bottom. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
- Bake for 20 minutes. Carefully remove pie weights and parchment paper.
For more harvest-perfect recipes, see “Orchard Abundance” on page 109 of the September 2018 issue, available for purchase on newsstands and online.