Mary Berrys Pear Frangipane Tart Food
FRANGIPANE PITHIVIER
A lovely dessert tart! I used Pepperidge Farm for the Puffed Pastry tart, another two recipes for the filling and Dancer's Chocolate Almond Sauce #5331 for the sauce on top. It made for a fantastic combination!
Provided by Manami
Categories Tarts
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Mix 1 egg with water, set aside.
- Place almonds and sugar in food processor.
- Cover and pulse on and off until finely ground, about 1 minute.
- Add 1 egg and continue to pulse until smooth paste forms.
- Add butter, a little bit at a time, pulsing after each addition.
- Scrape down sides of bowl.
- Add remaining egg and pulse until smooth.
- Add flour and Amaretto and pulse until just blended.
- Unfold 1 pastry sheet.
- Place sheet in 9" tart pan.
- Top with almond mixture.
- Unfold remaining pastry sheet and place on top.
- Trim pastry sheet to fit.
- Crimp edges and cut decorative slits in top.
- Brush with egg mixture.
- Bake 45 minutes or until golden brown.
- Cool in pan on wire rack.
- Serve with Chocolate Almond Sauce, if desired.*.
- *If using, divide amount of almonds in half and save one half to garnish the slices of the tart.
Nutrition Facts : Calories 387.9, Fat 27.1, SaturatedFat 8.3, Cholesterol 68.1, Sodium 160.3, Carbohydrate 30.6, Fiber 1.7, Sugar 9.2, Protein 6.8
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