High Fructose Corn Syrup Free Classic Pear Frangipane Tart

Total time2 hr 40 min

Prep time45 min

Cook time55 min

High Fructose Corn Syrup Free Classic Pear Frangipane Tart

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Ingredients

8 servings

For the pastry crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp granulated sugar
¼ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the poached pears

3 cups water
½ cup granulated sugar
1 tsp vanilla extract
3 firm-ripe bosc or anjou pears, peeled, halved, and cored

For the frangipane

1 cup (3.5 oz / 100g) almond flour
½ cup (1 stick) unsalted butter, softened
½ cup powdered sugar
2 large eggs
1 tsp vanilla extract
¼ tsp almond extract
2 tbsp all-purpose flour

For the glaze

2 tbsp apricot jam
1 tbsp water

For serving

2 tbsp sliced almonds (optional)

Instructions

1
Make the pastry crust: Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
2
Drizzle in 3 tbsp of ice water and stir with a fork until the dough just comes together — it should hold when pressed but not feel wet or sticky. Add the remaining 1 tbsp water only if needed. Turn the dough out, press into a flat disk, wrap tightly, and refrigerate for at least 30 minutes.

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