Frangipane Pear Tart

Ingredients and Weight:

• All-purpose flour: 250g
• Unsalted butter, cold and cut into cubes: 125g
• Sugar: 50g
• Salt: 1/4 tsp
• Egg: 1 large
• Ground almonds: 100g
• Sugar: 50g
• Cinnamon: 1/2 tsp
• Butter, melted: 25g
• Pears, peeled, cored, and sliced: 4-5 medium
• Apricot preserves: 2 tbsp
• Lemon juice: 1 tbsp

Preparation Time:

• 30 minutes

Cooking Time:

• 40-45 minutes

Difficulty Level:

• 2 (Intermediate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. To make the pastry, combine the flour, butter, sugar, and salt in a food processor. Pulse until the mixture resembles coarse crumbs.
3. Add the egg and pulse just until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. For the frangipane filling, combine the ground almonds, sugar, cinnamon, and melted butter in a bowl. Mix until well combined.
5. Roll out the pastry on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch tart pan with removable bottom. Trim the edges.
6. Spread the frangipane filling over the pastry. Arrange the pear slices on top.
7. Brush the pears with the apricot preserves mixed with lemon juice.
8. Bake for 40-45 minutes, or until the crust is golden brown and the pears are tender.
9. Allow to cool slightly before serving.

Nutritional Information:

• Calories: 450 per slice
• Fat: 25g
• Carbohydrates: 45g
• Protein: 5g

Dish Characteristics:

• Flaky, buttery crust
• Sweet and nutty frangipane filling
• Juicy and tender pears
• Rich apricot glaze

User Comments:

• "This tart is absolutely delicious! The pastry is perfect and the filling is so creamy and flavorful."
• "I love the combination of pears and almonds in this tart. It's both sweet and sophisticated."
• "This is a great dessert for any occasion. It's easy to make and always impresses my guests."

Special Precautions and Tips:

• If you don't have a tart pan, you can use a regular 9-inch pie plate. Just trim the excess dough around the edges.
• To prevent the crust from becoming too brown during baking, cover the edges with foil halfway through the cooking time.
• Let the tart cool slightly before slicing and serving to prevent the filling from running out.