Nitrate & Nitrite Free Classic Pear Frangipane Tart
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Learn more →Ingredients
8 servings
For the pastry crust
- 1 ¼ cups all-purpose flour
- 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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