Ingredients for - Pear tart with frangipane
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.
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.
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).
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.
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.
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.