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Pear frangipane tartlets- -12/14/13

Pear frangipane tartlets are classic French pastries and can be found in any boulangeries and patisseries in France.  The combination of fresh poached pears and sweet nutty frangipane which is a filling made out of almonds is simply delightful.    Pear frangipane is very popular in the winter time because pears are in season.

If you have time poach the pear a day ahead as the flavor is improved by sitting overnight in the syrup but it is also okay if you poach it a few hours ahead.   In the summer replace the pears with fresh plums, apricots, cherries, and all type of berries. 

To make the top of the tart shine I just brush it with apricot jam.

Tarts are great for large parties as you can bake them ahead and all you need to do is to bring them out for desserts.

You can enjoy the tartlets as is or you can served them with a scoop of  ice cream.

Close look at the tartlets.


Preparation work..

yield 6 to 8 crab tartlets (depending on size)


Poached pears:

2 pears ripe to semi ripe (Bartlett, bosc, Anjou)

1/2 cup sugar

1/8 cup lemon juice


1 batch of pâte sucreé


3 ounces ground almond

3 ounces butter (room temperature

3 ounce sugar

1 egg

1 pinch of salt

1 tablespoon of heavy cream


Cut the pears in half.

Peel and core the pears

Cut the lemon and squeeze to get 1/8 cup of juice.


Put 2 cups of water and the sugar in a pot and add the pears.

Pour the lemon juice in the pot and bring it to a boil.

Reduce the heat to a low simmer.  Skim the impurities on top of the pot.

Keep simmering for between 20 to 40 minutes depending on the ripeness of the pears. Mine were ripe so I only simmer for about 25 minutes.

Lift the pear out of the pot and put them on a plate.

Prepare the frangipane by mixing all the ingredients together.

Take pâte sucreé dough out of the refrigerator and line your tartlet molds.

Slice the pears

Fill the tart shell with the frangipane and then put the sliced poached pears on top.

Preheat the oven at 350 degrees and bake them for about 30 to 40 minutes or until the shells are golden brown.

Take the tartlets out of the oven.

Un-mold the tartlets and put them on a cooling rack.

Filed as: Tarts; Fruits

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