Makes one 9 1/2-inch (24-cm) tart serves 8. 2 pears, large 125g of caster sugar 500ml of water 1 cinnamon stick, broken in half 3 Pastry. If using a tart pan with a removable bottom, let the sides fall away, then slide the tart onto a serving plate. Step 3 While you wait, set up the tart tin by greasing it with. Step 2 Add the water, white wine vinegar, salt and sugar and keep mixing/kneading until it is in a smooth ball of dough. Dust a clean surface with flour and roll out the pastry to approx. Step 1 Crust: Add flour and butter to a mixing bowl and mash together with a cold metal whisk until it is the. Using a pastry brush, gently brush the top of the tart with a thin coating of jam. Grease a 24cm loose bottom tart tin and line the base with a round of parchment paper. Pour through a fine-mesh sieve set over a small bowl. Bring the water and sugar to the boil in a pan, simmer and stir until the sugar has dissolved. In a small saucepan over low heat, warm the jam until it liquefies. Use your hand to flatten and fan each quarter slightly and press the slices into the filling.īake the tart until the filling is firm to the touch in the center and slightly golden, 40 to 45 minutes. Arrange each quarter core side down and stem end toward the center of the pan. Slice each pear quarter crosswise into slices 1/8 inch (3 mm) thick, keeping each one together.
In a bowl, stir together the ground almonds, sugar, eggs, almond and vanilla extracts, rum, salt, lemon zest and melted butter. Remove from the heat and let cool to the touch. In a small saucepan over medium heat, melt the butter and cook until golden brown, about 5 minutes. Leave the oven temperature at 375☏ and position a rack in the middle of the oven.
If the dough looks wet, continue to bake, checking every 5 minutes, until the dough is pale gold, for a total baking time of 25 to 30 minutes. Bake for 20 minutes, then lift an edge of the foil. To keep this almond frangipane tart as simple to make as possible, were using a store-bought puff pastry in the recipe. Line the pastry shell with aluminum foil or parchment paper and fill with pie weights. Meanwhile, position a rack in the lower third of an oven and preheat to 375☏ (190☌). Refrigerate or freeze the tart shell until firm, about 30 minutes. Press the dough into the sides to extend it slightly above the rim to offset any shrinkage during baking. Trim off any excess dough by gently running a rolling pin across the top of the pan. Unfold and ease the round into the pan, without stretching it, and pat it firmly into the bottom and up the sides of the pan. Fold the dough round in half and carefully transfer to a 9 1/2-inch (24-cm) tart pan, preferably with a removable bottom.
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