Poached Pear Frangipane Tart

Follow our step-by-step guide on how to make Poached Pear Frangipane Tart.

1. Step 1

   Begin by pouring 4 cups of water into a large saucepan, then add 1 cup of white sugar, 2 tablespoons of honey, a split vanilla bean, a cinnamon stick, and 5 crushed cardamom pods.

2. Step 2

   Heat the mixture over medium heat until it reaches a gentle simmer.

3. Step 3

   Once simmering, introduce the peeled, halved, and cored pears into the saucepan.

4. Step 4

   Lower the heat and let the pears simmer until they turn translucent and are tender enough to pierce with a knife, which should take about 10 minutes.

5. Step 5

   Afterward, remove the saucepan from the heat and allow the pears to cool to room temperature.

6. Step 6

   For the pastry, combine 1 ½ cups of flour, 1/3 cup of confectioners' sugar, and 1/4 teaspoon of salt in a mixing bowl.

7. Step 7

   Cut in ½ cup plus 1 tablespoon of butter until the mixture resembles coarse crumbs.

8. Step 8

   Incorporate 1 egg yolk, mixing until the dough clumps together.

9. Step 9

   Grease a 9-inch tart pan with a removable bottom and press the dough evenly into the base and up the sides.

10. Step 10

    Freeze the crust for 30 minutes, reserving any excess dough for later use.

11. Step 11

    Preheat your oven to 375°F (190°C).

12. Step 12

    Take a piece of aluminum foil, grease the shiny side with butter, and place it butter-side down over the pastry.

13. Step 13

    Set the tart pan on a baking sheet and bake for about 20 minutes, or until the pastry appears dry and lightly golden.

14. Step 14

    Remove the foil and let the crust cool.

15. Step 15

    Lower the oven temperature to 350°F (175°C).

16. Step 16

    To create the frangipane, beat together 2/3 cup of white sugar and 1/3 cup of softened butter in a large bowl until the mixture is light and fluffy.

17. Step 17

    Add 1 cup of ground almonds, followed by 1 egg, 1 egg yolk, 2 teaspoons of flour, and 2 teaspoons of cornstarch.

18. Step 18

    Mix until smooth, then stir in 1 teaspoon each of almond extract and vanilla extract.

19. Step 19

    Spread the frangipane evenly over the cooled pastry.

20. Step 20

    Drain the poached pear halves and gently pat them dry with paper towels.

21. Step 21

    Slice each pear half into even pieces and fan them out beautifully atop the frangipane.

22. Step 22

    Bake the tart in the preheated oven for 40 to 45 minutes, or until the frangipane feels firm to the touch.

23. Step 23

    Once baked, let the tart cool on a wire rack before indulging in this delightful creation.

24. Step 24

    Enjoy the sweet aroma and the satisfying crunch of the pastry as you savor each bite.