Pear Frangipane and Getting In My Own Way…

This was three days in the making.  Yes, three days.  Not because this an elaborate recipe, there are several steps, but because I was my own worse enemy this weekend.  Normally this is a few hours of work but I started it on Friday and finally finished it yesterday afternoon.

My husband and I were struggling with a summer cold on Friday.  So we were dragging.  But I figured I’d be ambitious and bake a frangipane.  My sister had made this a few times before and it’s delicious.  I finally remembered to buy pears and they were ripe and ready to go.  I got the butter and the flour in the freezer then went to get out the food processor and dropped a pasta attachment on my toe.  Fortunately it only dropped a few inches because that solid steel really hurt!  So off I went to elevate it and ice it. That day was done.

Saturday just got away from us.  We were finding storage solutions for our son’s room so he can organise the crazy amount of Lego he has acquired.  Shopping takes a lot out of you so that day was shot!  Yesterday was the day to make this happen.

This is the recipe I used.

For the pastry you will need:  9T butter, 1 1/2 cups of flour, 1/4 tsp salt, and 1/3 cup of water.  Cut the butter in 1/2″ slices and place in the freezer for 1/2 an hour.  Chill the water in the fridge.

Frangipane 1 2014

In a food processor pulse the butter, flour, and salt together until the flour and butter are incorporated in a crumbly mixture.

Frangipane 2 2014

Slowly add the water while pulsing the food processor.  Stop pulsing when all the water has been added.  You want the pastry to feel dry still.  Tip it onto the counter.

Frangipane 3 2014

Press the pastry in a kneading fashion to bring the pastry together.  This will take a few minutes.

Frangipane 4 2014

Roll out the pastry until it is about 1/2″ thick and cover with cling film and chill in the fridge for at least an hour.  It can be chilled for up to 24 hours.

Frangipane 5 2014

For the Frangipane you will need: 1 cup of almonds, 1/2 cup of sugar, 2 T of flour, 1 egg, 5 T butter, 1 tsp of vanilla extract, 1/2 tsp of almond extract, pinch of salt.

In the food processor pulse the almonds and sugar together until you get a fine meal.

Frangipane 6 2014

Add in the rest of the ingredients and pulse until blended.  I put in the butter in one lump and it took awhile to blend so I recommend cutting the butter first into small pieces.

Frangipane 7 2014

For the pears you will need: 3-4 Bartlett pears, 1/3 cup sugar, 2 T flour, pinch of salt, zest of one lemon, 1T of lemon juice.

Frangipane 8 2014

As my pears were really ripe this part was very messy.  But peel and slice the pears.  In a bowl add the sugar, salt, flour, and lemon zest.  Mix well then add the pears and lemon juice.  Set aside.

Frangipane 9 2014 Frangipane 10 2014

Pre heat the oven to 425F/220C.

Roll out the pastry to about 16″.  If the pastry is too hard let it warm up a bit.  In the centre add the frangipane.

Frangipane 11 2014

Layer the pears over the frangipane and fold the pastry over the top.

Frangipane 12 2014

Beat one egg and add about a tablespoon of water to the egg.  Brush this over the pastry and sprinkle with sugar.

Frangipane 13 2014

Lower the temp to 400F/205C.  Bake for 40 minutes.

Frangipane 14 2014

Let it cool before serving.  Serve it with whipped cream.

Frangipane 15 2014

It was a long weekend but this was a great treat to end it.  My husband made a fabulous cheese souffle for dinner so we had an excellent meal all round!

I noticed halfway of writing this post that I was back to the new style but it gave me the chance to go back to classic.  Luckily I copied what I wrote before I switched back because when you do that it erases any work you have done.  I’d like it to stick to classic!

 

14 thoughts on “Pear Frangipane and Getting In My Own Way…

  1. I LOVE pear and frangipane! I’ll have to try this. I’m afraid I let several pears “get away” from me this week – I waited and waited for them to ripen and before I knew it, it was too late!

  2. I hope you don’t lose your toe nail like I just did after a similar accident… I love love love the presentation of this tart. Fancy pies are great, but rustic ones are more fabulous!!!

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