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Pear Tarts with Frangipane` Cream Recipe




Source of Recipe


Marla
Pear Tarts with Frangipane` Cream Recipe
Recipe by My Victorian Bed and Breakfast
Posted on January 02 2008 in category

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1 Ready Roll-out Pie Crust (If using 1 large tart pan, use baking weights. If using small individuals tart/quiche pans prick bottom and sides of crust. Bake @ 400º for 10 minutes. Cool completely.)

To Prepare Pears:

2 Pears (peeled, cored, halved)

Syrup to cook the pears: (in small sauce pan just until soft, then cool in syrup, then drain on paper towels)

1 Cup water
½ Cup sugar
1 strip of lemon rind

To Prepare the Frangipane` Cream:

½ stick unsalted butter
¼ Cup sugar
1 lg. egg (beaten)
1 ½ teaspoons flour
½ Cup ground almonds
Few drops of almond extract

Cream butter and sugar together. Add the egg. Combine the ground almonds, flour and extract. Add to butter/sugar mixture.

Spoon ½ of cream mixture to cover bottom of tart. Place pears, cup side down on cream. Spoon remaining cream around the pears. Bake at 350º for 40 minutes.

Once removed from the oven, brush with 1/3 Cup apricot jam (warmed and sieved).