Very crumbly and couldn’t be rolled. Could this be made in a pie plate instead of a tart pan? The poaching liquid should almost completely cover the pears. Another quick note – unless you are preparing the tart dough in advance, it is intended to be pressed into the tart pan. Hi Sachi! Needed to use approx 5 tsp water to hold crust together but it came out perfect. Hope this helps! We found you had to be patient with the food processor and keep going, we actually took some out and processed and that seemed to help and started to ball up. Delicious tart! Let cool slightly. Peach and pistachio tart July 17, 2016 by Caroline's Cooking This peach and pistachio tart is a delicious summer dessert combining soft, sweet peach, a pistachio frangipane and a crisp base. hot nectarine-peach liquid over exposed fruit in center of tart. Thank you ???? Thanks for the feedback Laura! Quickly turn skillet upside down to invert tart. . Ours was beautifully golden brown and I dumbly decided to throw it under the broiler for a moment to make the pears a bit more golden. Former Chef at two restaurants in Washington DC in the early eighties. Thank you for your comment and I’m really sorry to hear that. While you can flavor frangipane any number of ways, the frangipane filling for this tart is kept fairly traditional. Hope this helps! I love your photos too – they are so clear and crisp! I made this tart back in January and it came out beautifully. My appreciative friends and family rarely discern the difference! Let stand 3 minutes to soften. © 2020 Discovery or its subsidiaries and affiliates. Heat oven to 400°F. Had to adjust oven temp as mine runs a bit hot, but it is absolutely delicious and will impress all your guests! Thanks for a great recipe! A classic French tart made with pate brisee (sweet tart dough), poached pears, and frangipane (almond cream). if i don’t have all purpose flour could i use almond flour as a substitute? I slid the tart pan into a plastic bag and refrigerated it overnight. , I do not have a food processor. Unfold. almond flour. Try reusing the liquid for poaching other pears or as a simple syrup in cocktails, etc. It is very important to use firm, just barely ripe pears, whenever you are poaching. Cut peaches in half and remove stones, then slice peaches. Pears stuffed with sweet Gorgonzola Dolce cheese and candied fruit or chocolate. It’s a pretty traditional addition to frangipane, but I have a feeling you could leave it out without any issues (or substitute it with a GF 1:1 flour blend if you have it, or just additional almond flour). Roll just a bit to a thickness of about 1/8 … Stay safe and well. I will add that note to the recipe. Exquisite pear and almond tart video recipe from Rachel Allen. Royal Riviera pears are a special type of Comice pear, but Anjou or Bosc would also work, just be sure to poach them when they are still firm (and not ripe, otherwise they will fall apart!). Stir to combine. Would you suggest I increase it next time? Wow this is really beautiful ! post it on instagram and tag it #abeautifulplate. I haven’t heard this feedback before. This recipe was tested multiple times and has received a LOT of positive reviews. This classic pear frangipane tart uses my all-time favorite Harry & David product: their famous Southern Oregon grown Royal Riviera pears. Usually the expensive butters, like Irish or Amish rolled, are much denser and lower in moisture, sometimes just enough to make a dough seem dry when it’s assembled. I had to add  a few tablespoons of water?? If the crust is browning too quickly – and the frangipane has not set (you definitely don’t want to undercook the filling – I would suggest creating a ring of foil to lightly cover the edges of the crust while it finishes baking, as people do with pie crusts, etc. So sorry to hear this news and hope your child is OK/recovering! The frangipane swallowed the pears. It should be similar to a sugar cookie dough in texture, and very smooth. It ensures that the tart dough is cooked through completely, gains a deep golden color (aka. It isn’t a pie crust, it is a pate sucree crust and should resemble more of a sugar cookie dough than a laminated dough. I am attending a ladies dinner and then a ladies brunch the next day to get to know the ladies at my new church, and the events are french-food themed. Lightly grease and line a baking tray. Sprinkle with walnuts. Let cool slightly. Transfer to an ungreased baking sheet. Add 1 1/4 cups flour and almond extract; beat at low speed until well mixed. Or should I better replace it with cornstarch? Slice the pears in half lengthwise, and then cut lengthwise into 1/4-inch thick slices. Preheat your oven to 180 C / Gas 4. I would also watch the baking times a bit more closely too. I like to garnish it with a simple dusting of sugar. While it’s tempting to just enjoy them on their own, Royal Riviera pears are fabulous for baking, as they have a very buttery texture and maintain their shape extremely well. Otherwise known as la tarte bourdaloue. But one should definitely be careful to not overbake the crust on the blind bake, as the second bake with the filling and pears is another 45 mins or so. This classic French pear tart is made with a sweet tart dough, poached pears, and frangipane (almond cream). I recently tried a crust made of a mix of almond flour, oatmeal flour and unbleached flour. All of your directions were spot on. Loved it, thanks for the recipe. I listed some options because I know people are working with different things. I made this yesterday and ended up arranging the pears in a way that still allowed the frangipane to rise. Do you think it is because of my oven temperature? I came out wonderful. Sorry I can’t be more helpful! It is sometimes referred to as almond cream. Cool the pears to room temperature in the poaching liquid. Usually I modify recipes to meet my standards but this one has no need for improvement. Baked this Tart today. Did you use the proportions listed in the recipe? 1. I always recommend using a scale if possible or fluffing, spooning, and leveling the flour to get as close to scaling as possible. But I was able to press it into the tart pan and it still came out nearly perfect after being baked. Bosc pears don’t fall apart under long poaching times, that is why I have poached them in aromatic spices and red wine for deserts. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. I scale my ingredients – but if you are using measuring cups, be sure to fluff the flour and spoon it gently into a measuring cup, then level. Please note that this is similar to a cookie dough (pate sucree) than a pie dough. Going to try it again tomorrow. Perfect holiday dessert recipe! My 4 month old ended up in the hospital and Christmas is being postponed for 2 weeks. My base actually cracked but I googled how to fix it and it came out perfectly fine. Combine the sugars, cornstarch, cinnamon and allspice. Hi Jane. Thank you! This means if you purchase an item after using these links, I might earn a small commission! I always weigh my ingredients in metric and my almond flour (Kirkland Brand) came out to 80g for a cup. The all purpose just thickens it a bit, and provides some gluten for structure. Thanks. Very very yummy and actually very straightforward to follow for someone (such as myself) who has never made one before. One other comment about the crust– I made it last night and pressed it into the pan while it was still soft because I didn’t want to bother rolling it out later once it had gotten cold. Beat at medium speed, scraping bowl often, until creamy. Hi Kate, it sounds like your oven might run a bit hot. The pears should be tender, yet not at all mushy. Hi, is the measurement correct for poaching the pears with the vanilla bean paste? Everyone loved the tart and so did I. Required fields are marked *. Before serving, dust lightly with powdered sugar. BAVARIAN PEACH/PEAR TART : CRUST: 1 c. butter 2/3 c. sugar 1 tsp. Hi Victoria! Also used peach jam instead of apricot since that's what we had. All rights reserved. Ideal for people who don't want to make pastry. … Brush peach glaze over entire tart, both fruit and pastry. The recipe looks classic and well-thought out and perfect for my event. This is wonderful! The tart is best served on it’s own or with a simple dollop of whipped cream. … Dianne – there is no liquid in the pie dough (aside from the egg yolk). Thank you that’s helpful. For this I used cheap store-brand butter and the dough was ideally moist. Material may not be duplicated or republished without permission. Set aside. Remove from the heat. Got a bit crispy on the tops! … Not too happy with this one. Hi Marvis! And watch videos demonstrating recipe prep and cooking techniques. Almond flour does not behave the same way, and it would be a greasy melting mess. But I did have a discrepancy. The top of the dough browned very quickly so I figured it must be done, went against my better judgment and took it out of the oven, even though it seemed jigglie, when we cut into it after it cooled for several hours,  it was very undercooked. Very yummy, I may add a bit more lemon zest to both filling and crust. So you can imagine my excitement when two boxes of my favorite pears arrived on my doorstep, and I was asked to create a fun new pear recipe for you. Peach and pear tarts. Cut pastry sheet into four equal squares. Thanks for your feedback Lili! You said you have not frozen a whole tart. Thank you again! On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Bake 7 to 10 minutes more or until pastry is light brown. We each had a piece and gave the rest to friends. FILLING: 16 oz. Directions In a bowl, sprinkle the peaches and pears with lemon juice. By then the crust on the edge has slightly burnt, just a tiny bit. To echo some of the comments above, the only flaw with this recipe I found was with the over temperature/cook time. Using a large spoon, gently lower the cored, whole pears into the poaching liquid. Appreciate you taking the time to leave your review! If you’re referring to the tart dough, unfortunately the answer is no. Glad it worked out well when you pressed it into the pan though, that would definitely work with this type of pastry dough! I imagine you could, if you’re trying to make it gluten free. It does sound like perhaps you added too much pear, as the entire surface of the tart is definitely not supposed to be covered, and I think perhaps the moisture from the pear (and just having no surface area exposed) would cause some issues. Other recipes I’ve since checked out (one of which I’ve tried) have the oven at 375 to blind bake (10 minutes, then 5 minutes as opposed to 20 and 15), and then (like this recipe) 375 to bake the frangipane (40 minutes). Mine was the same as Sachi’s after following the recipe. My tart came out great! The cream swallowed one of my pears, but from the comments I see it could be that that pear was on the small side. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. I just made the tart yesterday under self-quarantine. I’ve never tried freezing the whole tart. Using melon baller or small paring knife, core the pears from the bottom end. The cream worked well. Bake at 350 degrees for 10 minutes and cool. Posts may contain Amazon Associate or RewardStyle affiliate links. Spread frangipane filling evenly in tart shell. For this tart recipe, we’ll be poaching whole cored pears in a simple syrup infused with cinnamon sticks, star anise pods, and vanilla bean. While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. How did you get the dough to hold together without any liquid?? If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry. We used it constantly for various applications and its ability to transform desserts never ceased to amaze me. Tastes even better the next day! Made this a few days ago! I like to add fresh lemon zest, a touch of dark rum (optional), and pure vanilla extract. In Best of Health, Nice recipe. I’m all about edible gifts at this time of year. I am going to make this tart for a gathering of friends on Thursday, I’ll let you know how it goes! Serve over the holiday season for a special treat! I’m so excited to partner with Harry & David once again to bring you one of my favorite classic dessert recipes! You can test whether the pears are done by piercing the pear (through the bottom end) with a paring knife. It was lovely. I followed the recipe with the exception of using 1/2 all-purp flour & 1/2 white whole wheat flour. Just wondering if I can arrange the pear slices so they cover the filling in a fan-like pattern. Thanks in advance! Learn how your comment data is processed. Vanilla is a flavoring agent – not structural to the recipe, so you can always adjust or adapt vanilla in any recipe. My crust and tart almost burned! Again, though, add however much vanilla you like! It will resemble a sugar cookie dough in texture. Press down … Otherwise they will become mushy and overcooked. The pears should still be visible and not swallowed by the frangipane – that would happen if perhaps the pears were overcooked or you used smaller pears? Like, so juicy that you’ll have to stand over a sink while you eat them. While this dessert recipe is more time-intensive than others, nearly every component (the tart dough, poached pears, and frangipane) can be made in advance to reduce prep time the day of baking. Yes, some people have had similar issues, but I re-tested this dough just the other day with the exact weight measurements and had no issues. Just tried this with conference pears as that is all i had. Or maybe it is because I covered the whole frangipane with pears, so it is harder to get the frangipane? Have you frozen individial slices before? Hope this helps! of the sugar mixture. That should be fine. While this dessert does involve several components and steps, there are ways to prep it in advance and make the process more time-friendly. I will reduce the sugar in both the frangipane and the poaching liquid. Add the pear halves and cook until caramelised all over. You do not want to allow the pears to fully ripen or they will break down during the poaching process. Remove from the boiling water and dip into cold water, then remove the skin. Thank you for this very well-written and tested recipe. Thank you for the recipe. For the commenters who said their crust was too dry but they measured precisely, perhaps it was the quality of butter. On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Renassance cuisine. Again, I apologize for any issues that you experienced and I’d be happy to retest it if I receive similar feedback again, but think there might be an issue on your end that hasn’t been accounted for! I wrapped the edge in foil once the crust was filled to prevent the edges from getting too dark. Will that cause issues for the filling in terms of cooking? I don’t know which is off, but I recommend rechecking this recipe. So happy to hear that!! Dad said it was the best Christmas dessert he’s had in years! Hope you enjoy and would love for you to come back a leave a review/feedback once you make it!! True, you must shepherd the oven temp and time. How else can I prepare the dough? It is a delicate dough, so it may crack or split a bit, but it can be pressed together in the tart pan without any issue. Maybe I need to check the temp of my oven? very nice approach. I was wanting to make this for Christmas with some pears I bought from the local FFA at school. Hope this helps! 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