Frangipane:
1 1/2 cup almond flour
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon Almond extract
In an electric mixer, beat butter and sugar.
Add egg and egg yolk, mix well.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.
Add almond flour, mix well.
Add Almond extract.
Refrigerate 1 hour.
Pâte Sucrée:
1 3/4 cups flour
1/2 cup (100 grams) butter, cubed and softened
1 cup confectioners' cugar, sifted
Pinch of salt
2 eggs, at room temperature
Put flour on your counter and make a well.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.
Put butter, confectioners' sugar and salt.
Mix together.
Gradually draw the flour into the center and mix with your fingertips until dough becomes slightly grainy.
again, make a well and add the eggs.
Work them into the flour mixture, until the dough begins to hold together.
Knead the dough few times with palm of your hand until smooth.
Roll the dough into a ball.
Store it in a large ziplock bag and refrigerate for at least 2 hours.
Blind bake for 15 minutes.
Poached Pear:
4 Pears
4 cups water
3 tablespoons honey
1/2 cup sugar
1 teaspoon lemon zest.
1/2 teaspoon All Spice
2 Cinnamon sticks
Peel, slice in half and remove core of pears.
In a medium saucepan, boil water, sugar, lemon zest and honey.
Add All spice and cinnamon sticks.
Add the pears and let it simmer for 45-50 minutes or when pears are very soft.
Disregard the water and let pears cool down.
To assemble:
Line frangipane on your tart.
Place pears over Frangipane.
Bake for 25-30 minutes.
Cool on a wire rack.
Sprinkle confectioner's sugar.
Enjoy!
