French Frangipane Tart Posted on
April 5, 2012 by
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I have a family, swornly dedicated to loving apple cake and feverishly demanding it to be ever present in our weekend menu. I have suggested variations, I have negotiated variations, I have begged for variations and seldomly I have threatened with variations, nothing helps. But very rarely, to my surprise, a wish will be made to prepare a different dessert and to my delight I will have an occasion to try and cook something new, like this classic French frangipane tart.
Secretly, I have been dreaming of attempting to prepare a biscuit-crust pastry already for a while and now I have simply rejoiced with the opportunity to make one. It is easy, I assure you. It is so simple and easy. Just follow the recipe below and you will be convinced, sampling the heavenly tasty result and impressing everyone in the household.
For the crust:
- 85 gr chilled salted butter
- 85 gr sugar
- 170 gr all-purpose flour
- 1 tsp white wine vinegar
- 1 tbsp cold milk
- 1 vanilla
- 5 tbsp of apricot jam
For the frangipane filling:
- 75 gr butter
- 75 gr sugar
- 75 gr ground almonds
- 1 large egg
- 2 tbsp flour
- 2 tsp Amaretto (or a few drops of almond extract)
For the topping:
- 3 pears
- 50 gr butter
- 2 tbsp of Golden syrup
- Whisk the butter, sugar and vanilla until the mixture becomes light and fluffy. Add the flour and mix until you get a crumb-like dough. Add the vinegar and the milk and mix until incorporated. At this point the dough should have crumb-like consistency, but clump if you squeeze it together in your hand. Don’t worry about the vinegar smell as it will completely disappear during baking.
- Empty the dough crumbs in a tart dish and spread evenly along the bottom to form a crust, pressing tightly. Keep some extra along the edges to mould it into a low rim. Bake in a 170 degree oven for 15 minutes and let it cool slightly.
- Spread the tart base evenly with apricot jam.
- Soften the butter. Whisk all ingredients together by using an electric hand whisk until the mixture has become very smooth. Spread the frangipane filling on top of the apricot jam.
Peel the pears and slice them in quarters, removing the hard middle bit and forming a droplet like shape. Slice them to the bottom and fan them out.
- In a hot pan on medium temperature melt the butter and add the golden syrup. When small bubbles start to form on top of the liquid add the pears and let them soften and caramelize for 5 minutes.
- Take the pears out of the pan and arrange on top of the frangipane.
- Cook in a preheated oven for 35 minutes at 170 degrees until the frangipane mixture is set and the crust has become golden-brown.
- Let the tart cool completely before serving.