Elegant frangipane tart with caramelized pears - photo 1
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Elegant frangipane tart with caramelized pears

Cakes and Bakes Dishes for Special Occasions 150 min Medium 13 wyświetleń ~49.43 PLN - (0)
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Description

A refined frangipane tart with caramelized pears is a winter dessert with an elegant appearance and rich flavor: a buttery, crumbly base with a delicate almond cream (frangipane) inside, topped with shiny, caramelized pears. The dish combines the sweetness of caramel and fruit with the nutty notes of almonds, while the delicate apricot glaze adds shine and a subtle tartness. The origin of frangipane dates back to French and Italian pastry traditions — it is a classic element of tarts and galettes, here presented in a winter version with seasonal pears. The tart is perfect as a dessert for an elegant gathering, a festive table, or a romantic dinner; it can be served with whipped cream, vanilla ice cream, or creamy mascarpone. It looks impressive, yet the flavors are balanced and pleasantly pronounced — crispy edges, buttery base, creamy almond filling, and soft, shiny pieces of pear.

Ingredients (13)

Servings:
8
  • Wheat flour 270 g
  • Powdered sugar 80 g
  • Butter 280 g
  • Egg 3 szt.
  • White sugar 200 g
  • Ground almonds 120 g
  • Pear 3.3 szt.
  • Water 30 ml
  • Lemon juice 30 ml
  • Morello cherry jam 80 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~49.43 PLN (6.18 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust pastry

1

Prepare the ingredients for the dough: take the butter out of the fridge and cut it into small cubes (about 2 cm). Sift the flour and powdered sugar into a large bowl. Add a pinch of salt. Mix the cold butter cubes into the flour with your fingers or use a pastry cutter: hold the butter between your thumb and finger and quickly rub it into the flour until the mixture resembles coarse crumbs (there should be pieces of butter the size of pea grains).

Ingredients: Wheat flour, Powdered sugar, Butter, Salt
Use a large metal bowl and a knife for chopping the dough or a mixer with a chopping attachment (pulse). Do not work with the butter for too long — small pieces of butter create flaky layers after baking. The dough should look like wet sand with visible lumps of butter.
2

Add 1 whole egg (60 g) to the resulting mixture. Quickly mix with a fork or gently with your fingers to combine the ingredients. If the mixture is still very dry, add a maximum of 1 tablespoon of cold water (15 ml) — no more. Form a ball, without kneading it too long: just enough for the ingredients to stick together.

Ingredients: Egg
Use a wooden spoon or silicone spatula for initial mixing, and cool your hands if they are warm. The dough is ready when it doesn't crumble and holds its shape when pressed, but still has visible pieces of butter.
3

Flatten the ball of dough into a disk, wrap it in plastic wrap, and place it in the refrigerator for at least 45 minutes (ideally 1–2 hours). Chilling will allow the butter to firm up and prevent the dough from shrinking during baking.

Use a flat plate or countertop to cool the dough evenly. Do not skip the cooling — it is a key step for a flaky texture.

Frangipane (almond cream)

4

Prepare the frangipane: in a bowl, cream 100 g of soft butter with 120 g of white sugar until light and fluffy (about 2–3 minutes with a hand mixer on medium speed). Add 2 eggs (120 g) one at a time, mixing after each addition — the mixture should be smooth. Add 120 g of ground almonds, 20 g of all-purpose flour, and 5 g of vanilla extract, and briefly mix until combined. The consistency should be thick, creamy, and slightly fluffy.

Ingredients: Butter, White sugar, Egg, Ground almonds, Wheat flour, Vanilla extract
Use a mixer with a whisk attachment or a whisk. If you don't have a mixer, cream the butter with a spoon, then gradually add the eggs. The frangipane is ready when there are no lumps while mixing and the mixture is shiny and smooth.

Preparing the pears

5

Peel the pears, cut them in half lengthwise and scoop out the seeds with a teaspoon. Slice each half into 3–4 thin diagonal pieces so they can be easily arranged on the tart. Drizzle with lemon juice to prevent the fruit from darkening.

Ingredients: Pear, Lemon juice
Use a sharp knife and a cutting board. If the pears are very hard, you can gently blanch them for 2–3 minutes in sweetened water, but fresh, firm ones hold their shape best after caramelization.

Caramelizing pears

6

In a medium-sized skillet, melt 80 g of white sugar with 30 ml of water over medium heat. Do not stir with a spoon at first — shake the skillet to allow the sugar to dissolve evenly. When the liquid begins to turn amber (usually 5–8 minutes), remove the skillet from the heat and add 30 g of cold butter, stirring with a wooden spoon until you achieve a silky caramel. Add the slices of pear, pour in 30 ml of lemon juice, and gently coat the fruit in the caramel for 1–2 minutes over very low heat — the pears should be shiny and soft, but not breaking apart.

Ingredients: White sugar, Water, Butter, Pear, Lemon juice
Use a heavy-bottomed pan (steel or cast iron) and a large wooden spoon. Be careful when working with hot caramel — it can cause burns. The caramel is ready when it is golden amber and smells nutty; if it becomes too dark (almost black), it is burnt and bitter.

Pre-baking the mold

7

Remove the dough from the refrigerator and roll it out on a lightly floured surface into a circle with a diameter of 30–32 cm (thickness about 3–4 mm). Gently line a 24 cm tart pan with a removable bottom, trimming the excess. Press the dough into the edges and bottom of the pan, ensuring there are no air bubbles. Place parchment paper on top and fill with ceramic beans or special blind bake balls. Put the pan in an oven preheated to 180°C and pre-bake for 15 minutes (blind bake), then remove the paper with the weights and bake for another 5–7 minutes, until the edges are lightly golden.

Ingredients: Wheat flour, Powdered sugar, Butter, Egg
Use a 40 cm rolling pin and a 24 cm diameter pan (preferably with a removable bottom). Weighing down the paper prevents shrinking and bubbling. The dough is ready to be filled when the bottom is dry and lightly golden, but it doesn't need to be fully baked.

Assembly and Baking

8

Spread the prepared frangipane evenly over the pre-baked crust — a layer of about 5–7 mm. Arrange the slices of caramelized pears in a fan shape or in concentric circles on the frangipane, gently pressing down so that the fruits do not sink completely. Place the tart in an oven preheated to 175°C and bake for 30–35 minutes — the frangipane should be lightly golden, and the center should spring back when lightly touched.

Ingredients: Ground almonds, Butter, White sugar, Egg, Pear, Wheat flour
The best place for the baking tray is on the middle rack of the oven. The tart is done when the frangipane stops moving fluidly and the center is springy, not liquid. If the edges of the pastry brown too much, cover them with a strip of aluminum foil.

Glaze

9

Heat 80 g of apricot jam with 1–2 tablespoons of water (15–30 ml) in a small saucepan until it becomes liquid. Strain the glaze through a fine sieve to remove any fruit pieces. Immediately after baking, remove the tart from the oven and gently brush the surface with the glossy glaze — this will create a hard, shiny coating and enhance the flavor.

Ingredients: Morello cherry jam, Water, Almond flakes
Use a small saucepan and a fine sieve. Apply the glaze while the tart is still hot — this way it spreads and levels better. Additionally, you can sprinkle lightly with almond flakes during the last minutes of baking.

Decoration

10

After cooling the tart for 20–30 minutes, sprinkle the edges with lightly toasted almond flakes (if using). Optionally, add a few flakes of sea salt on the caramel for a flavor contrast. Leave the tart on a rack to cool completely so the frangipane can set.

Ingredients: Almond flakes, Salt
Use a steady hand when sprinkling. If the almond flakes are raw, lightly toast them in a dry pan for 2–3 minutes, stirring constantly, until they turn golden.

Serving

11

Serve the tart slightly warm or at room temperature. When cutting, use a sharp, warm knife (wipe the knife with hot water and dry it before each cut) to achieve smooth slices. Serve on a plate with a scoop of vanilla ice cream or a dollop of whipped mascarpone for a contrast of temperature and creaminess.

Ingredients: Pear, Morello cherry jam
Use a long-bladed knife, heated with boiling water and wiped before cutting. The tart cuts better after 15–20 minutes out of the oven, when the frangipane has slightly set.

Fun Fact

💡

Frangipane (almond cream) has its roots in Renaissance Italy and France — the name comes from the Italian family Frangipani, and the cream became popular in royal cakes and court desserts.

Best for

Romantyczna kolacja Święta zimowe Eleganckie przyjęcie/domowe przyjęcie koktajlowe

Tips

🍽️ Serving

Serve the tart slightly warm (20–30 minutes after taking it out), cutting it with a warm knife. Ideal accompaniments are vanilla ice cream, whipped cream, or creamy mascarpone. For a flavor contrast, you can serve a red wine sauce with cranberries or a simple sauce made of caramelized butter and honey.

🥡 Storage

Store the tart in the refrigerator in an airtight container for up to 3 days. Before serving, take it out for 30 minutes to reach room temperature. Freezing the pastry with caramelized pears is not recommended (texture change). If you want to prepare elements in advance: bake the crust and prepare the frangipane the day before, storing them separately in the refrigerator; it’s best to make the caramelized pears on the same day.

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