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Poached-Pear Frangipane Tart

Recipe photo courtesy of Johnny Miller

Pears are poached in mulled wine here, infusing the fruit with spices and giving the exteriors a deep crimson hue. When sliced and nestled into the rich frangipane filling, they create a glorious ombre effect.

Source: Martha Stewart Living, November 2018
Total Time Prep Yield

Ingredients

Pears

Pie

Directions

Cook's Notes

To shield the pie rim from darkening too fast, make a foil ring: Cut a 13-inch round of foil, then cut out the center to create a ring about two inches wide. Center it over the crust; gently fold the edges down to secure. The pears can be poached up to three days ahead and refrigerated in an airtight container, submerged in their liquid. (Their color will become deep red throughout; for more contrast -- dark-red exteriors, beige interiors -- use pears poached the day of baking.)

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