Saturday, February 24, 2024

Pear and Chocolate Frangipane Tart Recipe


A decadent Pear and Chocolate Frangipane Tart is served on a silver platter. It has golden crispy crust, a lush almond cocoa filling topped with meltingly tender sliced pears.


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Hello Daring Bakers!

WHY YOU’LL LOVE THIS RECIPE:  Pear and Chocolate Frangipane Tart provides you a lush almond cocoa filling topped with meltingly tender pears. This pie is elegant with out being fussy. Fruit and chocolate is the right harvest-time mixture, and I promise you’ll need to whip up this tart for all your autumn and winter get-togethers. It positive seems to be fancy, however since you can also make all the components forward and it bakes in about 40 minutes, this restaurant-level dessert is simple to place collectively and is certain to be your new favourite! 

Desk of Contents

A decadent Pear and Chocolate Frangipane Tart is served on a silver platter. It has golden crispy crust, a lush almond cocoa filling topped with meltingly tender sliced pears.

What’s Pear and Chocolate Frangipane Tart?

Key Components and Why

  • 1 Flaky Bitter Cream Pie Crust Recipe

  • Pears

    • Bartlett pears will work effectively on this recipe as a result of they’re simply accessible, juicy, and candy. You can even use Bosc pears that are crisper however much less candy.
    • Select ripe, however agency, pears for baking. To inform when a pear is ripe sufficient, gently press close to the stem. If it provides barely, it’s ripe and able to eat or use for baking. On this recipe, keep away from utilizing very mushy pears.
    • In the event you’re brief on time, you should use canned pears.
  • Almond flour

    • You should utilize both blanched or unblanched almond flour for this recipe, or almond meal. The style would be the identical!
    • Almond flour is normally made with floor almonds which can be blanched (taking away the skins), whereas almond meal may be made with complete or blanched almonds. The consistency is extra like cornmeal than wheat flour.
    • Study Make Your Personal Almond Flour —it’s easy!
  • Granulated sugar

    • Sugar sweetens the poached pears and the frangipane.
    • Sugar within the poached course of makes the liquid syrupy, and this helps the pears maintain their form.
    • Within the frangipane, sugar balances the almonds’ slight bitterness and through baking, sugar caramelizes so as to add depth to the tart’s taste.
  • Butter

Butter provides the frangipane creaminess and a wealthy taste.

Orange peel within the poaching liquid provides a zing of citrus that provides an ideal taste distinction to the wealthy frangipane and mellow pear.

  • Cocoa powder

  • Almond extract

    • Though the frangipane accommodates almonds, the extract is vital right here to accentuate the flavour.
    • Do you know you possibly can simply make your individual almond extract? Observe my easy recipe in Make Do-it-yourself Extracts.

Make a Pear and Chocolate Frangipane Tart

  1. Prep pie crust: Preheat oven to 350°F (180°C). On a frivolously floured floor, roll out crust to 1/4-inch and place in tart tin. Prick the crust throughout with a fork.
  2. Blind bake crust: Line the crust with parchment, and fill with pie weights or dried beans. Bake for 20 minutes, take away parchment and weights, and bake for one more 10 minutes till cooked by means of.
  3. Poach the pears: In a medium saucepan, deliver water, sugar, and orange peel to a simmer. Peel, halve, and core pears and cook dinner till tender, about Quarter-hour.
  4. Make the frangipane: Combine sugar, butter, almond flour, cocoa powder, egg, and almond extract till mixed.
  5. Assemble the tart: Unfold frangipane combination on the ready tart crust. Rigorously slice the pears horizontally, taking care to not minimize all over. Place them on high of the frangipane, with the tops of the pears dealing with towards the center.
  6. Bake and serve: Bake for 30-35 minutes. Let cool earlier than serving.

A slice of decadent Pear and Chocolate Frangipane Tart is served on a white porcelain dessert plate with golden trim. The close shot shows the tart has golden crispy crust, a lush almond cocoa filling topped with meltingly tender sliced pears and freshly whipped cream. More whipped cream is in a class cup on the side.

Can I Make Pear and Chocolate Frangipane Tart in Advance?

Sure, you can also make Pear and Chocolate Frangipane Tart upfront. Make the crust, pears, and frangipane forward of time, after which bake the tart on the day you’re serving it.

    • Unbaked Flaky Bitter Cream Pie Crust may be made two days upfront and saved within the fridge, or you possibly can freeze it for as much as two months.
    • The pears may be poached two days upfront and refrigerated. The frangipane may be ready and saved within the fridge for every week or within the freezer for eight weeks.

Retailer Pear and Chocolate Frangipane Tart

Wrap the tart loosely and retailer at room temperature for as much as two days.

FAQs

Can I make this recipe vegan?

Sure, you can also make this pear and chocolate tart vegan. Notice that the end result will differ from the unique recipe.

    • To discover a vegan egg substitute, use my 12 Greatest Egg Substitutes for Baking & Use Them. The cornstarch substitute ought to work effectively right here.
    • Swap out the butter for laborious baking vegan butter or laborious margarine, however be certain that it’s not the spreadable tub model. Notice that as a result of hydrogenation course of in making a few of these merchandise, they’re softer than butter. Your end result will doubtless be softer and/or thinner.
    • The distinction between butter and margarine is primarily the flavour. Butter has a creamier and richer taste as a result of it comes from milk. Margarine has a milder taste due to the shortage of dairy. See Baking with Margarine vs. Butter for extra data on the variations.

Can I make this recipe gluten-free?

Sure, you should use the recipe for The Flakiest Gluten-Free Pie Crust right here.

What if I’m out of almond extract?

  • You may simply make your individual do-it-yourself almond extract.
  • You can even use vanilla extract right here. It’s the closest substitute, however after all you received’t get the identical full-intensity almond taste.
  • The rule of thumb is to double the quantity of vanilla whenever you substitute it for almond extract (on this recipe, use 1 1/2 teaspoons of vanilla extract).

Gemma’s Professional Chef Ideas

  • To save lots of time, you possibly can prebake the pie crust a day upfront and retailer it at room temperature till you might be prepared so as to add the frangipane and pears and bake.
  • Use my Flaky Bitter Cream Pie Crust recipe, frangipane recipe, and poached pear recipe!
  • The frangipane may be made forward of time and frozen for as much as 8 weeks. If making forward, notice that vacuum sealing extends its shelf life within the fridge or freezer.
  • Don’t be shy with the almond extract! I’m an enormous fan, and I believe being a bit liberal with it makes this frangipane style even higher.
  • Use salted butter within the frangipane for that further little bit of taste!
  • Confused about blind baking? Take a look at my Information to Blind Baking.

Extra Fruit Tart Recipes

Prep Time 40 minutes

Cook dinner Time 35 minutes

Complete Time 1 hour 15 minutes

Elevate dessert with our Pear and Chocolate Frangipane Tart–a heavenly medley of decadent cocoa and aromatic pear in every creamy, flaky slice!

Writer: Gemma Stafford

Servings: 8 servings

Components

  • 1 recipe Flaky Bitter Cream Pie Crust
  • 3 cups (24 fl oz/720 ml) water
  • ½ cup (4 oz/115 g) plus ½ cup (4 oz/115 g) granulated sugar, divided
  • 3 medium, ripe however agency pears
  • 2 two-inch (5 cm) strips of orange peel
  • 6 tablespoons (3 oz/85 g) butter, softened
  • ¾ cup (3 oz/85 g) almond flour
  • 1/3 cup (1 1/3 oz/37g) cocoa powder
  • 1 giant egg
  • ¾ teaspoon almond extract

Directions

Blind Baking the Crust

  • Preheat the oven to 350°F (180°C).

  • Roll out the pie crust to ¼ inch (1 ½ cm) thick and line a 9-inch (23 cm) fluted pastry tin with a detachable backside with it.

  • Prick the underside of the pastry throughout with a fork, line with parchment and fill with pie weights.

  • Blind bake the crust for 20 minutes, till the perimeters are set.

  • Rigorously take away the parchment with the weights and return the crust to the oven for one more 10 minutes, till the pastry is dry and cooked by means of. Take away from the oven and put aside.

Poaching the Pears

  • Whereas the pastry is baking, poach the pears: in a medium saucepan over medium warmth mix the water, ½ cup (4 oz/115 g) granulated sugar and the orange peel and produce to a simmer.

  • Peel, halve and core the pears. Add the pear halves to the simmering water for 10-Quarter-hour, till tender. Take away and let cool on a plate.

Making the Frangipane

  • Whereas the pears are cooking, make chocolate frangipane: in a medium bowl, mix the remaining ½ cup (4 oz/115 g) sugar, butter, almond flour, cocoa powder, egg and almond extract and stir till evenly mixed.

  • Unfold the chocolate frangipane evenly within the baked pastry shell.

  • Slice the cooled, poached pear halves horizontally virtually all over (depart the underside nonetheless hooked up) and press gently to fan the slices.

  • Rigorously prepare the pear halves on the frangipane, cored aspect down and slim tops pointing in direction of the middle. Gently press the pears into the filling and fan out barely.

  • Bake the tart for 30-35 minutes, or till the filling is ready.

  • Let quiet down earlier than serving. Retailer leftovers loosely lined, at room temperature for as much as 2 days.



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