Warren Pear-Almond Tart
I was thrilled to receive a box of Warren Pears from Frog Hollow Farms this week. I’ve been a big fan of theirs and a long time customer and when they asked me to write a guest post and create a recipe for them, i just couldn’t refuse. I heard they’ve been reading this blog ever since i called the owner Farmer Al, the dude who looks like Will Ferrel in overalls, in a previous recipe (he really does!). I’m glad he didn’t get offended and I hope this recipe will get me one step closer to the famous tour of the Frog Hollow orchards in a golf cart with Farmer Al at the wheel.
This tart is based on the classic French Tarte Bourdaloue which is a combination of almond frangipane, poached pears and custard baked in a buttery sweet tart dough. I’ll admit this recipe isn’t very new. I first published it when the walls of this blog echoed loneliness and to make things worse, i published it with horrible photographs. Those photos aren’t great either but definitely a step up. So i decided to revamp it using Frog Hollow Warren pears with so much flavor it will make you weak in the knees. Did i mention how much i love Frog Hollow Farms fruits?
I started by peeling the Warren pears and i poached them in a sugar syrup flavored with fresh vanilla and it didn’t take long because the fruit arrived already ripe. When the tip of a small knife goes in easily, they’re ready. That step is best done a day ahead (or at least a few hours) so the pears can cool in the syrup and… flavor the syrup. A pear syrup that you can save to make some very nice cocktails later on. Or you could puree some of the poached pears, add some of the syrup and make a beautiful pear sorbet. Ideas, ideas, but let’s get back to our tart, shall we?
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Warren Pear – Almond Tart
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- Serves 6
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For the sweet tart dough (enough for two 9 1/2 inch tarts):
- 1 cup confectioners’ sugar
- 1 3/4 cups all-purpose flour
- Pinch of salt
- 8 tablespoons unsalted butter, softened
- 1 large egg
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For the frangipane:
- 2/3 cup sugar
- 1 cup slivered almonds
- 8 tablespoons unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon almond extract (optional)
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For the tart:
- 3/4 cup frangipane
- One 9-1/2 inch tart shell made from sweet tart dough, unbaked
- 1 large egg
- 2 tablespoons sugar
- 1/2 cup heavy cream
- 1 vanilla bean, seeds only
- 6 poached Warren Pears (Simmer 15 minutes in sugar syrup with vanilla)
- Sift together the confectioners’ sugar, flour and salt into a bowl.
- Place the butter into a food processor and process until smooth.
- Scatter the flour mixture over the butter, add the egg and process just until the dough forms a mass; do not overmix.
- Wrap the dough in plastic wrap and refrigerate at least for an hour.
- When ready, line a greased 9 1/2 inch tart pan with half the dough and chill for 30 minutes. Keep the rest for another use.
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For the frangipane:
- Place the sugar and the slivered almonds in the bowl of a food processor and process until finely ground. About 2 minutes.
- Add the butter and process until combined.
- Add the eggs and the almond extract if using and process until smooth. About 1 minute.
- Add the flour and process until combined. Reserve. The extra frangipane can be frozen until another use.
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For the tart:
- Preheat the oven to 325′F.
- Scrape 3/4 cup of frangipane into the chilled tart shell and spread it into an even layer. Bake for 14 minutes, until the almond layer is puffed but not set. Cool.
- Whisk together the eggs and sugar in a medium bowl, about 3 minutes. Whisk in the cream and vanilla seeds.
- Arrange the pear halves, cut side down and with the stem ends toward the center, on the almond layer. Pour the custard mixture over the pears.
- Bake for 50 minutes, until the custard is set and the pastry is golden brown.
- Cool the tart completely on a wire rack.
- Enjoy!
For the sweet tart dough:
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