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Pear tart recipe almond paste11/24/2023 But as it cools, it will deflate and create some cracks on the surface. When you first take this Pear Pistachio Frangipane Tart out of the oven, it will be very puffy. If you use a slightly larger round tart pan, you may be able to fit all of the pears in. My tart pan only has enough space for 7 or the 8 quarters. Arrange them with the core side facing down into the frangipane as pictured. Quarter the pears and cut them into thin slices. Peel and core the pears whichever way you’re used to. Orange zest is added to the pistachio frangipane to brighten its flavor. For this recipe I’ve replaced the almond meal with homemade pistachio meal made from grinding raw pistachio in the food processor. Frangipane is typically is a mixture of butter, sugar and egg with almond meal. The crust doesn’t have to be par-baked since the filling is thick enough that it won’t make the crust soggy. How to Make Pear Pistachio Frangipane TartĪs always, I start out with my all-butter pie crust for a fool-proof buttery sweet crust that I love. If interested, check out this post where I made a delicious pear smoothie and talked about all the different types of pears and what they’re good for. I used Anjou pears in this recipe because they keep their shape well when baked. I love apple this season, but have always felt pears deserve the spotlight too. Step aside apples, it’s time for pears to shine in this Pear Pistachio Frangipane Tart. Serve it up with whipped cream, ice cream or as is. Buttery crust, creamy pistachio frangipane filling flavored with orange zest and fresh pears combined to make this Pear Pistachio Frangipane Tart one of the best Fall desserts.
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