Name: Pear tart with frangipane
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: Puffless yeast dough - 240 gram; Pears - 2 PC.; Egg yolk - 1 PC.; Water - 2 tbsp; Butter - 75 gram; Almond flour - 75 gram; Powdered sugar - 75 gram; Chicken egg - 1 PC.; Flour - 2 tbsp; Liquor - 0.5 tbsp; Star anise - 2 PC.; Sugar - 50 gram; Water - 50 Ml; Lemon - 1 PC.; Cinnamon - 1 PC.

Recipe information

Cooking:

1 hour 20 min.

Servings per container:

Source:

More details

Ingredients for - Pear tart with frangipane

The base of a tart

1. Puffless yeast dough 240 gram

2. Pears 2 PC.

3. Egg yolk 1 PC.

4. Water 2 tbsp

Cream

1. Butter 75 gram

2. Almond flour 75 gram

3. Powdered sugar 75 gram

4. Chicken egg 1 PC.

5. Flour 2 tbsp

6. Liquor 0.5 tbsp

Syrup

1. Star anise 2 PC.

2. Sugar 50 gram

3. Water 50 Ml

4. Lemon 1 PC.

5. Cinnamon 1 PC.

How to cook deliciously - Pear tart with frangipane

1. Stage

First of all, prepare the sugar syrup. To do this, mix all the above ingredients in a small saucepan, put on low heat and cook, stirring until all the sugar has dissolved. Increase the heat and let the syrup simmer for about 8-10 minutes, until the liquid has thickened a bit. Set the syrup aside and let it cool.

2. Stage

Wash the pears, peel and carefully remove the core. Cut them into slices lengthwise. Place the slices in a bowl and pour over the cooled syrup. Let the pears sit in the syrup for a while while the oven heats up.

1. Stage. Pear tart with frangipane: Wash the pears, peel and carefully remove the core. Cut them into slices lengthwise. Place the slices in a bowl and pour over the cooled syrup. Let the pears sit in the syrup for a while while the oven heats up.

3. Stage

For the frangipane, melt the soft butter and powdered sugar.

4. Stage

Separately, lightly beat the egg with a fork and gently introduce it into the butter mixture. Mix until homogeneous. Add both types of flour - almond and wheat flour. Once again, stir everything until homogeneous. At the end, add the liqueur. Leave the cream to "rest" while we take care of the dough.

1. Stage. Pear tart with frangipane: Separately, lightly beat the egg with a fork and gently introduce it into the butter mixture. Mix until homogeneous. Add both types of flour - almond and wheat flour. Once again, stir everything until homogeneous. At the end, add the liqueur. Leave the cream to

5. Stage

Turn the oven to preheat to 190°C. Unwrap the prepared puff pastry. Use a stencil to cut out a disc of 20-22 cm in diameter (you can use an appropriately sized baking sheet as a stencil).

1. Stage. Pear tart with frangipane: Turn the oven to preheat to 190°C. Unwrap the prepared puff pastry. Use a stencil to cut out a disc of 20-22 cm in diameter (you can use an appropriately sized baking sheet as a stencil).

6. Stage

Transfer the disk of puff pastry to a baking tray and make a shallow notch all around the edge of the circle, leaving 1.5-2 cm from the edge.

1. Stage. Pear tart with frangipane: Transfer the disk of puff pastry to a baking tray and make a shallow notch all around the edge of the circle, leaving 1.5-2 cm from the edge.

7. Stage

Lightly beat the egg yolk with 2 tablespoons of water and grease the edge of the disk. Place the frangipane cream in the center of the pastry, leaving the egg-soaked edge untouched. Flatten out well.

1. Stage. Pear tart with frangipane: Lightly beat the egg yolk with 2 tablespoons of water and grease the edge of the disk. Place the frangipane cream in the center of the pastry, leaving the egg-soaked edge untouched. Flatten out well.

8. Stage

Take pears out of the syrup and blot with paper towel.

9. Stage

Place the pears on the surface of the pie in a circle. Sprinkle a little powdered sugar on top.

10. Stage

Bake the pie until it is golden and the pears are soft, about 35-45 minutes (use your oven as a guide!) Let the pie cool a bit, you can smear the pears with the remaining syrup, I sprinkle a little powdered sugar.