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Frangipani tart with pears

Frangipani tart with pears

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We start preparing the dough because we put it in the oven without filling and thus we will get a crumbly dough.

In a bowl put flour, salt powder, butter and beaten egg yolk together with almond essence. Mix very well until you get a homogeneous dough that you can work with.

On a tart pan (10x30) we spread the dough lifting on the edges of the tray, then prick it with a fork from place to place and put it in the freezer for 20 minutes.

Put the tray in the hot oven at 180 degrees for 20 minutes.

Until the dough is nicely baked in the oven, make the filling.

Mix the butter with the sugar until the sugar crystals are no longer felt, add the eggs one by one and mix after each one until homogenous. Add the liqueur and finally the ground almonds.

We clean the pears and remove the seeds. I had some small pears and that's why I used 5 pears. I cut them in half, but depending on how big the pears are, you can cut them into as many slices as you want.

We cut them a little and sprinkle them with a little lemon juice so that they do not oxidize until we place them in the tart.

Remove the dough from the oven, pour the filling and place the pears.

Put back in the oven and bake at 180 degrees for another 20 minutes.

Serve with your loved ones with a cup of ice cream and a coffee.

Mini tarts with pears and frangipani

It's not the first time I play with frangipani (almond cream) in the kitchen and I'm afraid to let you know that it's definitely not the last. I already have a rustic tart recipe with apples, which is based on the same cream, which I want to tell you, plus one with lemon curd and almonds, but I said to start with the little ones above, that they look nice and harmless.

First prepare the flavored pears in vanilla syrup (you can also find the recipe here). Because you will make enough syrup, you can boil more pears than you need for this recipe and use the rest in one creamy chocolate cake like this.

Boil a large pot of water, sugar and vanilla extract over high heat. Peel the pears, cut them in half lengthwise, and remove the core with seeds - you can use a small vegetable knife or a melon baller (a spherical cup, smaller than the one for ice cream). When the water boils, immerse them in the boiling liquid and reduce the heat. Let them boil slowly, turning them once every 5 minutes, until, if you stab them with the blade of a knife, it penetrates easily. This usually takes 10 to 20 minutes, depending on how ripe the pears were.

While the pears are boiling, prepare the dough. Mix in a food processor flour with butter and sugar, until you get a sand-like composition - like crumbs. Add water and stir a little more until the dough thickens. Shape it into three equal disk shapes, wrap them in cling film and refrigerate for 30 minutes (or about 10 in the freezer).

After removing the dough from the fridge, place it on a lightly powdered surface with flour and spread each disc using a rolling pin (if you find it difficult to shape, you can put it directly in the shape of a tart and spread it with hand so as to cover the entire surface and walls of the tart).

Then transfer it into a mini-tart form with a detachable base (I used tools with a diameter of 10 cm) and place it by pressing the edges with your fingertips. (If somehow the dough warmed up too much while you were shaping it, put the tart in the freezer for another 5 minutes).

Using a fork, prick the base of the tart several times. Place a baking sheet on top and fill the shape of the mini-tart with beans so that it covers the height of the walls of the tray. Put the tarts in the oven at 180Cº for 15 minutes, then take them out and remove the beans and the baking sheet.

Bake the tarts again for 10-15 minutes, or until the crust turns golden.

While the tart forms are in the oven, prepare frangipani (almond cream). In a blender or chopper, mix all the ingredients until you get a homogeneous mixture.

When the tart crusts are ready, take them out of the oven and fill them with almond cream.

Place the three halves of the pear on a chopper and, using a sharp-tipped knife, cut them into thin slices, cutting lengthwise, from top to bottom. If you want it to seem to stay in shape (as in the picture above), don't completely cut from one end to the other & # 8211 start growing to an inch from the top and stop before it reaches the base.

Place half a pear on each tart, over the frangipani cream, and then put them in the oven for another 20 minutes, until the cream has set and the dough is browned.

At the end, you can powder them with powdered sugar. Or not.

In the opening picture: Green Gate serving plate from Design & After

I'm Roxana, a Moldovan from Iași County, moved to Roman after changing her name. I am 31 years old and I am the mother of a super energetic dwarf eager to explore.

With Justin's diversification, I rediscovered my love for clean, simple and healthy food. I like to spend time with Justin and I feel that I can still have a little child with him.

I like nature walks, gardening and I love horses. I have been my great love since childhood.

I like to cook while listening to music, it relaxes me. I don't like to waste even when it comes to food. I often improvise recipes with what I have at home.

Here you will find recipes from our kitchen that I hope will inspire you and be useful in this beautiful journey.

It took
200 g flour
100 g oil
4 tablespoons cold water
1 pinch of salt
4 matching pears
200 g hazelnuts
100 g of sugar
1oo g magiun
esenta de rom
1 pinch of salt

The dough-mix all the ingredients and knead a non-sticky and homogeneous crust.
Spread the crust in a thin sheet and add it to the greased pan lined with flour. Put the tray in the freezer until we prepare the filling.
Stuff the hazelnuts, sugar, cinnamon and a pinch of salt in a small bowl. Pour into a bowl and in the same robot mix 2 pears with the peel until they become like a paste, add the hazelnut mixture, essence and mix until smooth.
Remove the tray from the freezer and grease with magiun, add the hazelnut composition and garnish with slices of pears (the remaining 2) grease with jam and put in the preheated oven for about 1 hour at 180 degrees.

Try this video recipe too

3 years of adventure and tarts with frangipani and fruit

3 years ago I decided that I want, among many others, to be a blogger. I had been writing about & # 8220food stories & # 8221 for some time, I had already collected a few dozen pictures of handmade food, I had graduated as a confectioner. I thought that was enough. What followed was, however, a carousel among the many states and feelings that the blog gave me. Chocolate and Vanilla he came with many beautiful people that I received in my life with him, with a lot of courage, with three times more plates, trays, utensils and decorations than my closets could ever support. It convinced me that I love confectionery so much that I have made it a permanent job for almost a year and it made me dream with open eyes that one day I will live only on this. Into the Chocolate and Vanilla I invested almost all my free time, I left a part of my life in sight and with it I discovered a completely new version of myself. This blog is very much alive and it has changed with me, and for all the good things it has brought me, I feel like giving it a slice of tart as a gift (like this).

These small tarts are as delicate as a doll's house, with a cream scented with almond flour, which almost completely envelops the fruit while it is baking.

Frangipani and fruit tarts

Ingredients (for 8 small tarts 9-10cm diameter):

Sweet dough & # 8211 Sweet dough

  • 125g flour
  • 50g butter, diced and slightly soft
  • 50g powdered sugar
  • a pinch of fine salt
  • 1 or

Frangipani (Michel Roux recipe)

  • 125g soft butter
  • 125g almond flour
  • 125g powdered sugar
  • 2 eggs
  • 20g flour

Fresh or frozen fruits & # 8211 raspberries / strawberries

Method of preparation

Place the flour in a bowl or on the work surface. It forms a hollow / hole in the middle of it. Place the diced butter, salt and powdered sugar here and mix these ingredients with your fingers slowly, until you incorporate all the butter into the flour and the mixture looks grainy.

Again, form a hole in the middle of the mixture and break the egg here. Incorporate it gradually, until the dough begins to take shape.

Knead the dough several times with the palm of your hand until it becomes smooth. Cover it in plastic food foil and let it cool for 1 hour, until it hardens and is ready to use.

*** Pâte sucrée will keep very well in a tightly closed container or in food foil for up to a week in the refrigerator or up to three months in the freezer.

Roll out the dough into a 2-4mm thick sheet. Cut from it suitable discs to cover the tart trays and hang lightly over the edges. Cut off the excess edges and let the trays cool again for 20 minutes.

In the meantime, get ready frangipani.

Rub the butter until it looks like a cream. Add the powdered sugar mixed with the almond flour and incorporate them completely into the soft butter. Add the eggs and mix them in the composition, and at the end add the flour and mix well.

** For more taste you can put in the frangipani 2 tablespoons of Cointreau or grated citrus peel.

*** If you can't find almond flour (I found it in Obor, upstairs, at a store full of spices and other good things), you can use finely chopped (or not) shredded almonds with a food processor. If you choose to use them with the peel, the color of the frangipani will not be so light, but the taste remains just as good.

Remove the trays with the cooled dough and divide the (evenly) frangipani into them so that they reach close to the edge of the tray. Level the frangipani cream with a spoon and place fresh or frozen fruit on each tart. I used whole raspberries and sliced ​​strawberries. But you can use any fruit you want: from apples and pears, to a mix of berries or slices of persimmon.

Put the baking trays on 180C for 20 minutes in an electric oven with ventilation or 30 minutes in a gas oven. I'm ready when the frangipani cream is nicely browned on the edges.

Let the tarts cool in the trays for 10 minutes, then take them out and let them cool completely before you get lost in their taste.

*** If you don't have small tart trays, use the dough recipe and half the amount from the frangipani recipe for a larger tart with a diameter of 20cm.

Related posts

Childhood cake & # 8230Apple cake

Simple tart with apples, ricotta and rosemary

Quiche with mushrooms and Camembert

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Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

Momentary inspiration

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I wrote the most about & # 8230



I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Bakewell tart with frangipane cream

We have many cookbooks, including one with all kinds of pie and tart recipes, one better than the other. I had been putting my eyes on the bakewell tart for some time and this month's theme fitted in as best I could. We really liked it, it turned out delicious, as we imagined it would be. We think we chose well for this dessert to participate in this month's Tea Party on the blog of the wonderful Emily.
We wish there was a place where every month the Tea Party would bring together people who like and believe in this idea & # 8230 what do you say Emily? :)

Tart dough ingredients:
250g flour
125g butter
1 or
125g sugar
1 pinch of salt
Frangipani ingredient:
1/2 cup peeled almonds
60 g butter
1 or
5 tablespoons sugar
1 teaspoon of cinnamon
Berries reduction ingredients:
500 g frozen berries (we used a mixture from LIDL)
2 tablespoons sugar, 100 ml Marsala wine

1. In a saucepan, over medium heat, put the berries (directly from the freezer), add 2 tablespoons of sugar and 100 ml of Mârsala wine. Leave it on the fire, stirring occasionally, until the juice drops and coagulates a little. Allow to cool.

Frangipani tart with pears

For the tart dough :, -200 gr flour, -100 gr butter, -1 egg yolk, -salt powder, -1/2 teaspoon almond essence, For the filling :, -100 gr ground almonds (nuts, hazelnuts, peanuts), -80 gr butter, -2 eggs, -80 gr sugar, -2 tablespoons amaretto liqueur,-juice from half a lemon, -pears

Difficulty: low | Time: 30 min

Pear, chocolate and frangipani tart

I entered this tart recipe with pears and frangipani for Dr. Oetker's contest, so I used the tart mix for the dough. I admit that I was a little reluctant at first and usually try to avoid ready-made products or envelope stuff. However, this mix contains only flour, salt, sugar and vanilla flavor and is super useful when we do not have a scale, the ingredients are already weighed. We just need to add some butter and eggs and we have tart dough.

If you prefer to make the dough from scratch, as I prefer, I usually think it would be just as good.

The filling is delicious, not very sweet and a real hit for marzipan lovers. If you are not a fan, know that the taste of almonds is not so strong, it is more of a subtle but wonderful aroma. Pears and chocolate, a classic combination, so you can't help but like the filling.

What do we need?

For the countertop:

For the filling:

  • 100 gr dark chocolate
  • 150 unt
  • 120 gr white sugar
  • 150 gr ground almonds or almond flour
  • 50 gr flour with growth agent (47 gr flour + 3 gr baking powder)
  • 3 eggs
  • 1 tablespoon lemon juice
  • 4 pears
  • optional: almond flakes

How do we proceed?

I prepared the dough according to the instructions on the envelope. I added butter from the fridge and an egg and kneaded until it became a dough. You can prepare the dough as you wish, it is important to let it cool.

After I formed a ball of dough, I wrapped it in cling film and put it in the fridge for an hour. It must be left to cool for at least 30 minutes. If we leave the dough to cool, we give the gluten time to develop, thus being easier to roll and it will not shrink and shrink during baking.

After taking the ball of dough out of the fridge, I rolled it and arranged it nicely in a tart pan. I pricked it with a fork on the bottom and put it back in the fridge for 30 minutes, or 10-15 minutes in the freezer.

I baked the empty dough for about 30 minutes at 180 degrees Celsius until it was completely cooked. I covered it with baking weights, mine being some beans. You can use rice, chickpeas or other types of dried legumes if you do not have difficulty baking. Don't forget to put them on a baking sheet so they don't bake in the dough.

For the dough: 300g flour, 100g butter, 2 eggs, 100g sugar, 1 baking powder, 1 teaspoon lemon juice, a tablespoon grated lemon peel
7 pears, 3 tablespoons sugar, lemon juice, 1 pinch of salt
For the filling: 7 large pears, 150g sugar, a teaspoon of ground cinnamon, 1 sachet of vanilla sugar, 1 egg yolk, 50g powdered sugar for garnish

Sift the flour, mix it with the butter, cut into pieces, until it is uniform. Add, in turn, eggs, salt powder, baking powder quenched with lemon juice, sugar, lemon peel and knead well until you get a uniform dough. Let it cool for 30 minutes.
Meanwhile, peel the pears, remove the seeds, cut them into cubes and cook them with the sugar and spices, stirring constantly until the juice decreases.
Divide the dough in half and roll out two sheets. Place one of them in a pan greased with a little butter. Pour the pear filling on top. The second sheet is cut into strands that you place in the form of a grid over the pear filling. Using a brush, grease the tart with an egg yolk. Put the tray in the preheated oven and leave it for about 30 minutes. Cut the tart after it cools.

Try this video recipe too

Video: Τάρτα με αχλάδια σε κόκκινο κρασί. PaxxiΕ221 (January 2023).