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#Pillsbury pear tart recipe plus

Finally, the flavour just wasn’t strong enough for me. Maybe it wasn’t cooked enough despite the colour looking right and cooking at 375° for 50 minutes. It looked fully set but had an unusual texture (crumbly yet moist). I’m not sure what the baked frangipane texture is supposed to be like as it wasn’t indicated, but this was neither cake-like nor creamy sort of in-between. The base was fairly good, but I would recommend using regular salt rather than kosher salt unless you like random hits of salt similar to eating salted caramel foods.Ĭons: The frangipane and flavour are where things fell apart for me.

#Pillsbury pear tart recipe plus

On the plus side, the poaching liquid was absolutely heavenly! I’d definitely use that part of the recipe again and have saved the syrup to use in other ways. I think tightly sealing it in with aluminum initially makes a big difference. Pros: Thankfully, I didn’t have the same over browning issues that others experienced. Note: I followed the recipe, ingredients, and tools exactly as indicated. General Opinion: Nobody went back for seconds, myself included. This would make an excellent dessert for Thanksgiving or enjoyed over the rest of the holiday season. The tart is best served on it’s own or with a simple dollop of whipped cream. You can also brush the top with a simple apricot glaze for shine if you desire. I like to garnish it with a simple dusting of sugar. Once baked, you’ll want to allow the tart to cool almost completely before serving. It also freezes well, just be sure to transfer it to the refrigerator in advance and allow it to thaw completely before using. Make it several days in advance and store it in the refrigerator until you’re ready to use it.

Frangipane Filling – frangipane comes together quickly and stores extremely well.

Poached Pears – pears can be poached several days in advance and kept in an airtight container in the fridge.

Sweet Tart Dough – prepare and refrigerate the tart dough several days in advance (or freeze up to a month ahead and allow to thaw in the refrigerator before rolling out).

While this dessert does involve several components and steps, there are ways to prep it in advance and make the process more time-friendly. flavor!), and ensures a crisp, buttery texture that balances the softer pear frangipane filling. It ensures that the tart dough is cooked through completely, gains a deep golden color (aka. I like to add fresh lemon zest, a touch of dark rum (optional), and pure vanilla extract.Īs is the case with many tart recipes, this pear frangipane tart requires you to blind-bake the tart dough prior to adding the filling.īlind baking adds another step to this recipe, but is very important for the final result. While you can flavor frangipane any number of ways, the frangipane filling for this tart is kept fairly traditional. It rises as it bakes, and has a wonderful texture and almond flavor that beautifully compliments pears.įrangipane is made from finely ground almonds, aka. We used it constantly for various applications and its ability to transform desserts never ceased to amaze me. I fully came to appreciate frangipane in culinary school. It is sometimes referred to as almond cream.

Cool for 1 1/2 hours or until completely cooled.Pronounced fran-juh-pan, frangipane is a dessert filling made from ground almonds, butter, eggs, sugar, and small amount of unbleached all-purpose flour.Bake at 400 degrees F for 35 to 45 minutes or until crust is lightly browned and top is deep golden brown.Add reserved liquid to almond mixture blend until smooth. Drain pears, reserving 1/4 cup liquid.Add 1/4 cup butter, 1/2 cup sugar and 1 tablespoon flour process until blended.Place almonds in food processor bowl with metal blade or blender container process.Press dough in bottom and up sides of ungreased 10 inch tart pan with removable bottom. Gradually add water to flour mixture until dough forms a ball.With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs.In large bowl, combine 1 1/2 cups flour and 1/4 cup sugar mix well.Lightly spoon flour into measuring cup level off.1 tablespoon Gold Medal All-Purpose Flour.1 1/2 cups Gold Medal All-Purpose Flour.