Pear Almond Frangipane Tartada Recipes

Steps:

• Preheat oven to 425 degrees. Roll out dough into a 12-inch round on a lightly floured surface. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Freeze until firm, about 15 minutes.
• Cream butter and sugar in the bowl of an electric mixer until light and fluffy. Add egg, ground almonds, rum, almond extract, and flour; beat until smooth. Spread the thick mixture evenly in chilled tart shell and refrigerate while preparing pears.
• Remove cooled poached pears from poaching liquid and cut in half lengthwise, removing the core and stem. Reserve poaching liquid. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange sliced pear halves on frangipane filling around edge of tart, leaving space between each half, and place one half in center of tart. When arranging pears, try to "pull" slices toward center of tart, which will elongate pears a bit and fill the shell better than if the pears were just placed flat. Bake for 10 minutes, reduce oven temperature to 400 degrees, and bake until tart shell is golden brown and frangipane has puffed and browned, 25 to 35 minutes more.
• While tart is baking, bring reserved poaching liquid to a boil and reduce by half. Brush this glaze lightly over pears immediately after removing tart from oven. Serve at room temperature.

Steps:

• Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
• Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
• Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.

Steps:

• Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
• Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
• Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
• Preheat oven to 375 degrees F (190 degrees C).
• Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
• Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
• Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
• Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

Steps:

• Dough: In a small bowl, sprinkle yeast over milk; stir until dissolved. Let stand until foamy, about 5 minutes. Stir in vanilla seeds. In a mixer fitted with the dough-hook attachment, beat together 4 1/2 cups flour, sugar, salt, and 4 tablespoons butter on low speed until mixture resembles coarse meal, 3 to 4 minutes. Add yeast mixture; beat until dough just comes together. Add eggs and yolk; beat until just combined, 2 to 3 minutes (do not overmix). Turn out dough onto a lightly floured surface. Gently knead to form a smooth ball, about 30 seconds. Wrap tightly in plastic and refrigerate at least 2 hours and up to overnight.
• Switch mixer to the paddle attachment and beat together remaining 3 sticks and 4 tablespoons butter and 2 tablespoons flour. Shape mixture into a 10-by-12-inch rectangle on a sheet of plastic wrap. Wrap and refrigerate at least 15 minutes and up to 1 day. (Before proceeding, let butter mixture stand at room temperature until it has same consistency as dough.)
• On a lightly floured surface, roll out dough to a 10-by-18-inch rectangle, about 1/4 inch thick, keeping corners square. (Remove any excess flour from dough with a dry pastry brush.) With a short side facing you, place butter mixture over bottom two-thirds of dough. Fold unbuttered third down over butter, then bottom third up over that (as you would fold a business letter; this seals in the butter). Roll out dough again to a 10-by-18-inch rectangle, then fold into thirds as described above; wrap and refrigerate 1 hour. (This completes the first of three turns.) Repeat rolling and folding process two more times, refrigerating at least 1 hour between turns. Wrap tightly in plastic; refrigerate at least 4 hours and up to overnight. (Dough can also be frozen, tightly wrapped in plastic, up to 2 weeks; thaw in refrigerator overnight before using.)
• Pears: In a large saucepan, bring wine, lemon zest and juice, sugar, cinnamon, vanilla seeds, and 2 cups water to a boil. Reduce to a simmer; add pears and cover with a parchment round to keep submerged. Cook, occasionally turning pears by gently rotating stems with your fingertips, until tender when pierced with a paring knife, about 20 minutes. With a slotted spoon, transfer pears to a heatproof bowl. Return poaching liquid to a boil and continue cooking until syrupy and reduced by half, 10 to 12 minutes. Pour syrup over pears and refrigerate, covered, at least 4 hours and preferably overnight.
• Frangipane: In mixer fitted with the paddle attachment or a mini food processor, beat together butter and sugar until light and fluffy, about 3 minutes. Add 1 egg, almonds, rum, almond extract, and flour; beat until smooth.
• Using a slotted spoon, remove pears from poaching liquid and pat dry with paper towels. On a lightly floured surface, roll out dough to a 12-by-20-inch rectangle, about 1/4 inch thick. Using a 3 1/2-inch round cutter, cut out 16 rounds and divide between 2 parchment-lined baking sheets. Fill each pear half with about 2 teaspoons frangipane and place, cut-side down, in centers of rounds. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 45 minutes.
• Preheat oven to 375°F. In a small bowl, lightly beat remaining egg. Brush rounds of dough with egg wash, avoiding pears. Bake, rotating halfway through, until pastries are evenly browned, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Serve at room temperature.

Steps:

• Whisk egg yolk and cream in small bowl.
• Mix flour, sugar and salt in a mixer with paddle.
• Add 1 cup butter and mix on low until coarse meal forms.
• Add egg mix and blend just until moist clumps form.
• Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
• Butter tart pan.
• Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
• Chill 30 minutes.
• Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
• Gradually whisk in half and half.
• Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
• Transfer to a small bowl.
• Stir in vanilla.
• Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
• Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
• Using electric mixer, beat butter and remaining sugar until smooth.
• Add remaining eggs 1 at a time, beating well between additions.
• Gradually beat in almond mixture.
• Add 1/2 cup pastry cream (reserve remaining for another use).
• Cover and chill until firm, about 4 hours.
• Preheat oven to 375.
• Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
• Place tart on a rimmed baking sheet.
• Bake until filling center is golden and set -- about 1 hour 15 minutes.
• Let cool completely in pan on wire rack.