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.
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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.
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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) Ingredients:
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Cut the pears in half. |
Peel and core the pears |
Cut the lemon and squeeze to get 1/8 cup of juice.
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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. |
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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. |
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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.