Pear Frangipane Tart with Vanilla

A classic French tart with crisp shortcrust pastry, moist almond cream and delicate pear slices, subtly flavored with vanilla and cinnamon. The tart tastes good warm or cold, for example with afternoon coffee.

By yumbelo · 8 servings · 90 minutes

Ingredients

• 250 g Type 405 wheat flour
• 125 g cold butter
• 60 g powdered sugar
• 1 Stück egg
• 1 Prise salt
• 1 TL vanilla extract
• 100 g soft butter
• 100 g sugar
• 2 Stück eggs
• 120 g ground almonds
• 3 Stück ripe pears, e.g. Williams
• 2 EL honey
• 1 TL cinnamon
• 1 EL powdered sugar for dusting

Method

1. Mix the flour, powdered sugar and salt in a bowl, add the cold butter in pieces and the egg, and quickly knead into a smooth dough.
2. Flatten the dough into a disc, wrap it in cling film and chill for about 30 minutes.
3. Preheat the oven to 180 °C, top and bottom heat.
4. Roll out the dough to about 3 mm, line a 28 cm diameter tart pan with it, press the edge firmly, prick the base several times with a fork and chill the base for another 20 minutes.
5. Cover the dough with baking paper and pie weights and blind bake for 15 minutes, then remove the paper and filling and bake for another 5 minutes.
6. Beat the soft butter, sugar and vanilla extract until fluffy, stir in the eggs one at a time and fold in the ground almonds.
7. Peel the pears, halve them, remove the cores and cut into thin slices.
8. Spread the almond cream evenly over the pre-baked base and arrange the pear slices in a fan shape on top, pressing them lightly.
9. Mix the honey with the cinnamon and brush the pears with it.
10. Bake the tart for 35 to 40 minutes, until the cream is golden brown and set.
11. Let the tart cool completely, dust with powdered sugar and remove from the pan.