PEAR AND FRANGIPANE CROSTATA
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared fruit baked on top - apples or pears in the cold months, cherries and stone fruit in summer - but it is also very good plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by making the dough and lining the tart pan up to a week in advance and freezing.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Make the dough: Heat oven to 375 degrees. In a stand mixer or in a bowl with a sturdy whisk, beat together sugar, salt, eggs and butter. Fold in flour and knead the dough into a ball. Squash the dough into a disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2 days before using. (Dough can also be frozen up to 2 months.) Roll out dough using a lightly floured rolling pin or press dough into a 10-inch French tart pan. Freeze or refrigerate tart shell while you make the filling. (It is not necessary to blind bake the tart shell.)
- Make the filling: Whisk together almonds, sugar, butter, egg yolks and whole egg until creamy, then whisk in rum and almond extract.
- Spread the frangipane batter evenly over the bottom of tart shell, and arrange pear slices over in a circular pattern. Sprinkle with 2 tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce heat to 350 degrees. (If pastry is browning too quickly, loosely cover edges with foil.) Bake for 25 to 30 minutes until golden but not too dark and a toothpick pushed into the center of the tart comes out clean. If it doesn't, bake a few minutes longer.
PEAR AND FRANGIPANE CROSTATA WITH RASPBERRY VINEGAR GLAZE
Categories Fruit Nut Dessert Bake Quick & Easy Raspberry Pear Almond Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Finely grind almond paste in processor. Add softened butter, flour, and egg; blend until smooth.
- Preheat oven to 400°F. Roll out puff pastry on floured surface to 13x11-inch rectangle. Fold 3/4 inch of edges over; press to adhere to make 11 1/2x9 1/2-inch rectangle. Transfer to rimmed baking sheet. Pierce surface evenly with fork, avoiding folded edges. Spread almond paste mixture evenly over crust within folded edges. Arrange pear slices atop filling, overlapping slightly. Sprinkle with 1 tablespoon sugar. Bake until crust is deep golden and pears are tender, about 38 minutes. Cool slightly.
- Meanwhile, stir vinegar and remaining 1/4 cup sugar in heavy small saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is reduced to 1/4 cup, about 6 minutes.
- Place tart on platter. Drizzle syrup over. Sprinkle lightly with peppercorns and serve warm.
PEAR AND CRANBERRY CROSTATA
Provided by Ina Garten
Categories dessert
Time 1h50m
Yield 2 tarts; 12 servings
Number Of Ingredients 13
Steps:
- For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap the disks with plastic and refrigerate for at least one hour.
- Preheat the oven to 450 degrees.
- Roll each pastry disk into an 11-inch circle on a lightly floured surface. Transfer them to 2 baking sheets lined with parchment paper.
- For the filling, peel, core, and quarter the pears. Cut each quarter into big chunks. Toss the chunks with the orange zest. Divide the pear chunks between the pastries, covering the dough and leaving a 1 1/2-inch border. Sprinkle 1 tablespoon of cranberries over the top of each tart.
- Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly over the top of the two tarts. Gently fold the border of each tart over the pears, pleating it to make a circle.
- Bake the crostatas for 30 minutes, or until the crust is golden and the pears are tender. Let the tarts cool for 5 minutes, then use 2 large spatulas to transfer them to wire racks.
PEAR AND RASPBERRY FRANGIPANE TART
Make and share this Pear and Raspberry Frangipane Tart recipe from Food.com.
Provided by Kathy
Categories Tarts
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Crust: In a large bowl or food processor, combine flour and sugar.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add water until dough forms a ball.
- Knead 2-3 times until smooth.
- Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
- Spread jam evenly over bottom of dough.
- Filling: Place almonds in food processor; process until almonds are finely chopped.
- Add butter, sugar, and flour; process until blended.
- Add egg and almond extract; mix well.
- Drain pears, RESERVING 1/4 CUP LIQUID.
- Add 1/4 cup liquid to almond filling mixture; blend until smooth.
- Spread in crust.
- Arrange pear slices over filling.
- Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
- Cool 90 minutes.
- Garnish with fresh raspberries and powdered sugar.
Nutrition Facts : Calories 439.4, Fat 24, SaturatedFat 11.6, Cholesterol 72.2, Sodium 16.4, Carbohydrate 51.9, Fiber 3, Sugar 28.3, Protein 6.1
PEAR AND ALMOND CROSTATA
Steps:
- Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a medium bowl, add cream cheese, sugar, flour, 1 egg and vanilla. Beat with a hand mixer until well blended and smooth. Set aside.
- Divide each package of almond paste into 4 equal portions. On a floured work surface roll each portion into a 6-inch round, about 1/8-inch thick. Put 2 tablespoons of the cream cheese filling into the center of each round. Spread the filling out in an even layer, about 1/2-inch from the edge of the round.
- Quarter each pear and remove the core. Cut each quarter into 5 slices. Fan out 5 of the pear slices on top of the filling in the center of 1 of the rounds. Gently fold the edge of the almond paste round over the edge of the filling. Transfer to the prepared baking sheets and repeat with the remaining almond rounds, filling and pears.
- Whisk together the remaining egg and 1 tablespoon of water in a small bowl until well blended. Using a pastry brush lightly brush each crostata with the egg wash and sprinkle each with the raw sugar.
- Put the baking sheets into the oven and bake until golden brown, about 20 minutes. Remove from the oven and cool. Serve each crostata on individual plates with a small scoop of ice cream and garnished with sliced almonds and mint.
PEAR FRANGIPANE TART
While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 2h5m
Number Of Ingredients 12
Steps:
- Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
- To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears - scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.
Nutrition Facts : Calories 833 calories, Fat 55 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 0.81 milligram of sodium
More about "pear and frangipane crostata food"
APPLE, PEAR AND FRANGIPANE GALETTE - BITE IT QUICK
From biteitquick.com
Servings 6Estimated Reading Time 4 minsCategory DessertTotal Time 1 hr 45 mins
- Put butter into freezer 15 minutes ahead of time. In a large bowl, mix together flour, sugar and salt. Using a pastry cutter or two forks, cut in the butter until the mixture resembles pea-sized crumbs. Drizzle water over the dough and bring together (add 1 more tablespoon of water if dough seems dry.) Gently knead the dough a few times in the bowl until it all comes together. It is important not to handle the dough too much. Flatten the dough into a disk, wrap tightly in plastic wrap and cool in the refrigerator for 1 hour.
- Place the butter and the sugar and using an electric mixer cream together. Add the almond meal and mix to combine.Then add the egg and vanilla, gently beating until all is mixed.Add the flour and whisk until fully incorporated.
- Mix the apples and pears, brown sugar, flour, lemon juice, cinnamon, and nutmeg together in a large bowl. Cover tightly and let sit until the dough is ready.
PEAR FRANGIPANE TART (POACHED PEAR TART RECIPE) - A ...
From abeautifulplate.com
4.5/5 (239)Total Time 3 hrs 30 minsCategory DessertsCalories 686 per serving
- Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. In the bowl of a food processor, combine the flour, sugar, salt, and lemon zest. Pulse until well mixed. Add the cold cubed butter and pulse repeatedly until the butter is well distributed into the flour. You shouldn't be able to see any distinguishable pieces. Add the egg yolk and vanilla extract and pulse continuously until the dough just starts to clump together. Note: It might appear very dry at first, but if you continue to pulse and process, it will come together. Be patient.
- Transfer the dough and any smaller pieces to a clean countertop, and knead - pressing the dough down with the heel of your hand - until it is completely smooth. It will resemble a sugar cookie dough in texture. Press the dough into the greased tart pan (with a removable bottom) - it should be just under ¼-inch thick, you should have some dough leftover - and chill in the fridge for a minimum of one hour, or freeze for at least 30 minutes. If you are preparing the dough ahead of time: press it into a disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour or up to 2 days. If following this method, take the dough out of the fridge at least 15 to 20 minutes before rolling, as it will be too hard to roll right from the fridge. Roll the dough out (between pieces of parchment or wax paper to prevent sticking), carefully pick up and transfer the dough to the tart pan, using fingers to push in dough and gently shape the tart. If it cracks, just simply patch or press the pie
- Poach the Pears: As the tart dough is chilling, poach the pears. Combine the cold water and granulated sugar in a medium pot (roughly 3-quart capacity). Place over medium heat and bring to a simmer, stirring occasionally, until the sugar has completely dissolved. Add the cinnamon sticks, star anise pod, vanilla bean paste, and lemon peel.
- Peel the pears, leaving the stem on, and gently rub each pear with the lemon half to prevent the pears from oxidizing. Using melon baller or small paring knife, core the pears from the bottom end. Using a large spoon, gently lower the cored, whole pears into the poaching liquid. The poaching liquid should almost completely cover the pears.
PEAR ALMOND FRANGIPANE CROSTATA - TARA TEASPOON
From tarateaspoon.com
5/5 (5)Total Time 1 hr 15 minsCategory DessertCalories 335 per serving
- Heat oven to 375ºF with rack in the lower third. In a food processor, combine almond paste, 1 egg, cornstarch and salt until completely blended.
- Roll crust on flour-dusted parchment into a 12- to 13-inch circle. Spread almond mixture in the center, leaving a 2-inch space around the edge.
- Toss pears with lemon juice and arrange on top of almond mixture. Gently fold over crust edge, pleating, just covering edges of pears. Transfer crostata, on parchment, to a baking sheet. Whisk remaining egg and brush edge of crust with a little egg wash.
- Bake until crust is deep golden and pears are soft, about 40 min; cover crostata loosely with foil for the last 10 min to prevent overbrowning. Heat apricot preserves and brush over pears. Sprinkle with almonds and serve warm or cooled.
PEAR FRANGIPANE CROSTADA | BETTER HOMES & GARDENS
From bhg.com
Calories 444 per serving
- Position rack in lower third of oven. Preheat oven to 375ºF. In a food processor combine almond paste, one of the eggs, the cornstarch, and salt. Cover and process until well mixed. Dust a piece of parchment paper with flour. Place the disk of Perfect Pie Crust on paper. Using a rolling pin, roll crust into a circle 12 to 13 inches in diameter. Spread almond paste mixture in the center of the crust circle, leaving a 2-inch space uncovered around the edge.
- In a large bowl toss pears with lemon juice and nutmeg. Arrange pears on top of almond paste mixture. Gently fold crust edge over pear mixture to just cover edges of pears, pleating as necessary. Transfer crostata on parchment paper to a baking sheet. In a small bowl beat the remaining one egg with a whisk; brush edge of crust with beaten egg.
- Bake about 40 minutes or until crust is deep golden brown and pears are soft. To prevent overbrowning, cover crostata loosely with foil for the last 10 minutes of baking. Place apricot preserves in a small microwave-safe bowl. Microwave on 100 percent power (high) just until melted; brush over pears. Sprinkle with toasted almonds. Serve warm or cooled.
PEAR FRANGIPANE TART - THE LITTLE EPICUREAN
From thelittleepicurean.com
Reviews 6Category DessertCuisine American, FrenchEstimated Reading Time 7 mins
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add egg and egg yolk. Mix until well incorporated.
PEAR CROSTATA RECIPE - ZAKARY PELACCIO | FOOD & WINE
From foodandwine.com
Servings 10Total Time 10 hrs 30 minsCategory Pies
- Combine flour and 1 teaspoon salt in a medium bowl. Using your fingers, incorporate 6 tablespoons butter pieces into flour mixture until mixture resembles small peas. Whisk together egg, marsala, and 1 tablespoon brown sugar in a small bowl. Add egg mixture to flour mixture; stir with a fork until incorporated. Stir in 1 tablespoon ice water, adding remaining 1 tablespoon ice water if needed, 1 teaspoon at a time, until a shaggy dough forms. Shape dough into a disk; wrap tightly in plastic wrap, and chill at least 1 hour or up to 8 hours.
- Place remaining 3/4 cup brown sugar in a 12-inch ovenproof sauté pan. Cook over medium, stirring occasionally with a wooden spoon, until melted and smooth, about 6 minutes. Reduce heat to medium-low, and stir in lemon juice, cinnamon, ginger, remaining 2 tablespoons butter, and remaining 1/4 teaspoon salt until well combined. Add pears; cook, stirring and basting occasionally, until pears are softened and liquid is syrupy, 20 to 30 minutes. Remove from heat; let cool slightly, about 30 minutes.
- Meanwhile, preheat oven to 350°F. On a lightly floured surface, roll dough into a 12-inch (about 1/4-inch-thick) circle, trimming edges if needed. Chill 30 minutes.
- Carefully arrange pears, outsides of wedges facing down and slightly overlapping, in concentric circles in sauté pan. Top with dough, tucking edges in around pears. Cut 5 slits in dough to allow steam to escape. Bake in preheated oven until top is golden brown, 35 to 40 minutes. Cool in pan on a wire rack 10 minutes. Carefully invert onto a rimmed plate. Serve warm or at room temperature.
PEAR AND FRANGIPANE TARTS | TESCO REAL FOOD
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5/5 (12)Category SnackCuisine FrenchTotal Time 1 hr 35 mins
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APPLE FRANGIPANE TART - FOOD NOUVEAU
From foodnouveau.com
3.3/5 (3)Total Time 1 hr 25 minsCategory Dessert, Snack
- For the crust: Preheat the oven to 350ºF (175ºC). Lightly oil a 9 inch (23 ml) tart pan with a removable bottom. In a large mixing bowl, whisk the almond flour, all-purpose flour, sugar, and salt together. Add the melted butter and egg and stir to fully incorporate the dry ingredients. Transfer the crust mixture to the prepared tart pan. Using your hands, press the mixture down over the bottom and sides of the pan to form the crust. Bake for 25 minutes.
- For the frangipane and apple filling: In the bowl of a stand mixer, or in a large mixing bowl if you're using a hand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add one egg, beat to incorporate, then add the second egg. Mix in the Calvados or Cognac and the almond extract. Spoon in the almond flour and all-purpose flour and mix just until combined. Transfer the frangipane mixture to the baked tart shell and spread into an even layer. Arrange the sliced apples in overlapping concentric circles until the entire top of the tart is covered.
- Bake for about 35 minutes, or until the center of the tart is puffed and firm, and the edges are golden. Let cool completely before slicing.
QUICK PEAR FRANGIPANE - THE TASTE EDIT
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5/5 (2)Category DessertCuisine FrenchEstimated Reading Time 2 mins
- Beat the butter and sugar. Next, add and combine the flours and salt until fluffy. Add the eggs and egg yolk and mix until all combined.
PEAR AND CHOCOLATE FRANGIPANE TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 8-10Category Cakes And Baking
- Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted.
- Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Alternatively, put in a mixing bowl and beat with a wooden spoon.
- For the pastry, press the sides of the pastry block in a little to help form a rounder shape. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick.
- Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble.
- Put the lemon juice in a large bowl. Peel the pears and cut into quarters. Remove the cores and discard. Toss the pears with the lemon juice to help prevent them discolouring.
- Pull the oven shelf holding the tart out a little way and very carefully scatter over the flaked almonds. Reduce the oven temperature to 180C/160C (fan)/Gas 4.
- Cool in the tin for at least 10 minutes and then carefully transfer to a board or serving platter. Sprinkle with sifted icing sugar and serve warm or cold in wedges.
CRANBERRY FRANGIPANE CROSTATA RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (12)Total Time 4 hrs 15 minsServings 8Calories 422 per serving
- Make pastry: In a food processor, pulse flours and salt to mix. Add butter and whirl 3 seconds. Drizzle in 1/3 cup ice water, pulsing until mixture comes together in a shaggy ball but still has bits of butter showing. Form into a disk, wrap airtight, and chill at least 2 hours.
- Make filling: Beat butter and 1/4 cup plus 2 tbsp. sugar in a bowl with a mixer on medium speed until light and fluffy. Switch to low speed, then blend in almonds, then egg, then flour, extracts, and salt until just combined.
- Stir together cranberries, remaining 1/4 cup sugar, and 1 tbsp. water in a medium bowl. Set aside.
- Roll pastry on a floured work surface into a 14-in. circle, turning pastry over and dusting with flour to prevent sticking. Trim edges, then transfer to a piece of parchment paper. Spread frangipane over pastry, leaving a 3-in. border. Top frangipane with cranberries.
PEAR FRANGIPANE TART, RECIPE PETITCHEF
From en.petitchef.com
- Preheat oven to 425 F. To make the frangipane filling, cream the butter and sugar in the bowl of an electric mixer until light and fluffy.
- Add the egg, ground almonds, rum, almond extract, and flour, and beat until smooth. Spread the thick mixture evenly in the chilled tart shell and refrigerate it while you prepare the pears.
- Remove the cooled pears from the poaching liquid and cut each in half lengthwise; remove core and stem. Place each half, cut side down, on a cutting board and cut crosswise into thin slices.
- Arrange the sliced pear halves on the frangipane around the edge of the tart, leaving space between each half, and place one half in the center of the tart.
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