Pear and Frangipane Tart
May 31, 2016
1In food processor or mixer: Pulse flour, sugar, salt, butter until course crumbles. Add 1 egg yolk, vanilla and cold water. Mix until dough comes together and starts to pull away from bottom and sides. Dough may still be crumbly. Turn on to Dough EZ mat and gently work together until forms soft ball. Flatten into a round disk.
2Dust both sides with a little flour.
3Roll out past 14" circle marks on Dough EZ mat. Peel back cover, transfer to tart pan.
4Leave some excess over the rim of tart pan, as the dough will have some shrinkage when baked.
5Put in refrigerator or freezer for minimum of 1/2 hr.
1In stand mixer or food processor, cream almond paste, sugar, 1 egg, butter, and zest of 1 lemon. Add vanilla, flour baking powder, and final egg pulse or mix until smooth.
2Transfer to bowl and refrigerate 1/2 hour.
1Preheat Oven: 350°F
2Prepare Tart: Remove tart shell from freezer. Prick shell bottom with fork.
3Spread frangipane mixture in tart shell.
4Starting with outer edge of tart and work inward. Place pear slices around the perimeter and then spiral placement leaving a little room between slices for the frangipane to puff up. Dot with raspberries optional.
5Bake for 45-50 minutes or tart is golden brown.
6Remove from oven- Let cool 15 minutes
7Place preserves in small pan and stir until melted.
81⁄2 cup apricot jam
9Brush with melted apricot preserves to glaze.
Almond Frangipane Filling