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Pear Frangipane Tart

Recipe photo courtesy of Bryan Gardner
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Ingredients

Directions

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3
  • hwicky123gmail
    17 JAN, 2016
    Not a great recipe. The base should really be cooked as any filling as moist as this will only make the bottom soggy when it is baked. Although it comes up on top beautifully, the pears do not need to be poached in advanced. But the bottom needs to be baked and ideally a sweet crust. I would not use this recipe again.
    Reply
    • danielwh1yahoo
      31 OCT, 2016
      Great recipe, I did not pre bake the pastry, and the crust was perfectly flaky! I did however poach the pears in apple cider. The reduced cider make an excellent glaze for the pears.
  • cowgertm
    27 NOV, 2015
    Made this for thanksgiving with vanilla poached pears. I blind-baked the crust because I got this recipe confused with a different one. The crust was perfectly crisp and short, but the showstopper was the filling and the pears. Perfectly brown top, and glazing with the poaching liquid is a terrific idea. My tart would have looked exactly like the picture, but my pears sank in farther. Wonderful recipe. Would definitely make again
    Reply
  • jose quintana
    21 APR, 2015
    I prepared this tart today and it turned out to be delicious. I didnĀ“t poach the pears in wine though, I just used fresh peeled and sliced pears. Thanks for a great recipe!
    Reply

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