Pear And Raspberry Frangipane Tart Food

RASPBERRY FRANGIPANE TART

Steps:

• For the pastry: Whisk together the flour, granulated sugar and salt in a large bowl. Cut the butter in with a pastry blender or two knives until the mixture resembles coarse meal with a few pea-sized pieces. Add 4 tablespoons of the water and stir with a fork until a shaggy dough starts to form. Add 1 to 2 more tablespoons water if you need to, but stop before the dough gets too wet. It should just hold together when you squeeze it in your hand.
• Gather the dough into a rough ball in the bowl with your hands. Put a piece of plastic wrap on the counter and set the dough on it. Wrap the dough and flatten it into a 6-inch disc. Refrigerate until cold, at least 1 hour.
• For the filling: Meanwhile, place the almonds in the bowl of a food processor and pulse until very finely ground. Add the granulated sugar, butter, salt and almond extract and blend until smooth. Add the eggs and blend until smooth. Add the flour and pulse until just combined.
• Heat the oven to 375 degrees F. On a lightly floured surface with a lightly floured rolling pin, roll the dough out to an 11-inch circle. Ease the dough into a 9-inch tart pan with a removable bottom. Gently press in the edges, then run a rolling pin over the top to trim the edges. Refrigerate for at least 30 minutes or freeze for 15 minutes. Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Reduce the oven temperature to 350 degrees F.
• Scrape the filling into the tart pan and spread it out evenly. Top evenly with the raspberries and sprinkle with the sliced almonds. Bake until the filling is puffed and golden brown, 35 to 40 minutes. Transfer to a rack to cool. Serve warm or at room temperature sprinkled with confectioners' sugar.

PEAR AND RASPBERRY FRANGIPANE TART

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.

DRUNKEN PEAR FRANGIPANE TART

Steps:

• Roll piecrust to increase the circumference enough to fit the tart pan. Place piecrust into a removable bottom tart pan and set aside in refrigerator.
• Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Add ground almonds, rum, egg, almond extract and flour; beat until smooth. This is the frangipane. Spread evenly into the chilled tart shell, and refrigerate.
• Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Bring to a boil for 5 minutes. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Remove from heat and let cool.
• Preheat oven to 375 degrees F.
• Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange the fanned pear slices on chilled frangipane evenly. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown.
• In a saucepan, melt the apricot jam and brush the top of the tart with a pastry brush as soon as it comes out of the oven. Cool the tart to room temperature before slicing.
• When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat.

FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B

Steps:

• Whisk egg yolk and cream in small bowl.
• Mix flour, sugar and salt in a mixer with paddle.
• Add 1 cup butter and mix on low until coarse meal forms.
• Add egg mix and blend just until moist clumps form.
• Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
• Butter tart pan.
• Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
• Chill 30 minutes.
• Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
• Gradually whisk in half and half.
• Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
• Transfer to a small bowl.
• Stir in vanilla.
• Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
• Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
• Using electric mixer, beat butter and remaining sugar until smooth.
• Add remaining eggs 1 at a time, beating well between additions.
• Gradually beat in almond mixture.
• Add 1/2 cup pastry cream (reserve remaining for another use).
• Cover and chill until firm, about 4 hours.
• Preheat oven to 375.
• Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
• Place tart on a rimmed baking sheet.
• Bake until filling center is golden and set -- about 1 hour 15 minutes.
• Let cool completely in pan on wire rack.

PEAR AND FRANGIPANE CROSTATA WITH RASPBERRY VINEGAR GLAZE

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.

FRANGIPANE PEAR TART

Steps:

• Combine water, 1 cup white sugar, honey, vanilla bean, cinnamon stick, and cardamom in a large saucepan. Bring to a simmer over medium heat. Add pears; reduce heat and simmer until pears are translucent or easily pierced with a knife, about 10 minutes. Remove from heat and cool to room temperature.
• Combine 1 1/2 cup flour, confectioners' sugar, and salt in a bowl. Cut in 1/2 cup plus 1 tablespoon butter until mixture is crumbly. Mix in egg yolk until dough sticks together in large clumps.
• Grease a 9-inch tart pan with a removable bottom. Press dough evenly into the pan. Freeze for 30 minutes. Reserve leftover dough for patching cracks.
• Preheat oven to 375 degrees F (190 degrees C).
• Grease the shiny side of a piece of aluminum foil with butter; place butter-side down over the pastry. Transfer tart pan to a baking sheet.
• Bake in the preheated oven, using leftover dough to patch any cracks, until dough looks dry and light brown, about 20 minutes. Peel off aluminum foil; let pastry cool.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Combine 2/3 cup white sugar and 1/3 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Mix in ground almonds. Add egg, egg yolk, 2 teaspoons flour, and cornstarch; beat until frangipane is smooth. Beat in almond extract and vanilla extract.
• Spread frangipane evenly over the pastry. Drain pear halves and dry with paper towels. Cut lengthwise into even slices. Place 1 pear half on a spatula and gently fan out slices. Place on frangipane. Repeat with remaining pear halves.
• Bake in the preheated oven until frangipane is firm to the touch, 40 to 45 minutes. Cool on a wire rack.

FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES

Steps:

• Pate Brisee: In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
• Preparation: Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane.
• In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.

FRANGIPANE TART WITH STRAWBERRIES AND RASPBERRIES

Steps:

• Roll out the dough 1/8- inch thick on a lightly floured surface, fit it into an 11-by 8-inch rectangular or 10-or 11-inch round tart pan with a removable fluted rim, and chill the shell while making the frangipane. In a small bowl cream together the butter and the sugar and beat in the egg, the almonds, the almond extract, the Amaretto, and the flour. Spread the frangipane evenly on the bottom of the shell and bake the tart in the middle of a preheated 375°F. oven for 20 to 25 minutes, or until the shell is pale golden. (If the frangipane begins to turn too brown, cover the tart loosely with a piece of foil.) Let the tart cool. Cut the strawberries lengthwise into 1/8-inch-thick slices, arrange the slices, overlapping, decoratively with the raspberries in rows on the frangipane, and brush them gently with the jam.
• In a large bowl blend the flour, the butter, the vegetable shortening, and salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

PEAR AND HAZELNUT FRANGIPANE TART

Steps:

• Preheat oven to 350°F.
• Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
• Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

RASPBERRY AND FRANGIPANE TART

Steps:

• Preheat oven to 200C/400°F.
• Roll out the pastry and use it to line a 25cm tart tin.
• Prick the base lightly all over with a fork and refrigerate again until firm.
• Make the frangipane: Cream the butter in a bowl, gradually beat in the sugar, and continue beating until the mixture is light and soft.
• Gradually add the eggs and yolks, beating well after each addition.
• Add the Kirsch if it is being used, and then stir in the ground almonds and flour.
• Spread the jam evenly over the base of the chilled pastry case.
• Sprinkle with the raspberries so that they are evenly spaced.
• Pile the frangipane over the raspberries and use a spatula to smooth it.
• Bake the tart near the top of the oven for ten minutes or until the pastry is beginning to brown.
• Turn down the oven temperature to 180C/350F and bake for a further 40- 45 minutes or until the frangipane is set.
• Dust with icing sugar just before serving.

RASPBERRY PEAR TART

Steps:

• In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir in nuts. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom., In a large bowl, combine the pears, sugar, cornstarch, cinnamon and lemon zest. Add raspberries; toss gently. Pour into crust. Bake at 425° for 25 minutes., For topping, in a small bowl, combine the flour, brown sugar and lemon zest; cut in butter until crumbly. Stir in nuts. Sprinkle over filling., Bake 15-20 minutes longer or until filling is bubbly and topping is golden brown. Cool on a wire rack. Refrigerate leftovers.