Pear frangipane tarts

I warned you, I’m completely addicted to my fig and almond cream tart. So here its little sisters: the pear frangipane tarts! The recipe is quite similar but so worth it, the pear is just divine with the almonds. The original name for these little delights is Bourdaloue tarts because the French pastry chef who invented them had his shop in Bourdaloue street! Now its your to enjoy these gorgeous frangipane tart!

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Pear frangipane tarts

Prep time: 15mn
Cook time: 15-20mn

For 6 tartlets (ou 1 big tart)

Ingredients

1 short crust pastry
3 pears
1 egg
60g ground almonds
50g unsalted butter
50g sugar
2 tablespoons brown sugar
6 teaspoons quince marmelade (optional, or store-bought or homemade clear glaze*)

Instructions

Preheat oven to 210°C.

Prepare the frangipane almond cream:

Melt the butter and let cool a few minutes. In a bowl, beat the egg and sugar together until the mix whitens. Add the melted butter and ground almond, and mix gently.
Peel and core the pears and cut them in half. Then cut the pear halves into very thin strips in the length of the pear. Roll out the short crust pastry in the tartlets tins and fill with the frangipane cream. Lightly press into the cream the slices of a pear half like in the picture. Repeat for all the tartlets. While baking, the almond cream is going to fill the tartlets.
Bake for 15-20mn until the almond cream is golden.
When taking out off the oven, allow to cool for few minutes, then brush he top of the tarts with quince jelly to give them a nice, professional shine and prevent them from drying out (optional).

* Make your own clear glaze to give your frangipane tarts a professional look:

Soak 2 leaves of gelatine in cold water. Heat 12cl of pure apple juice in a saucepan. When the juice is hot, add 25g of jam sugar and bring to a boil. If foam appears, remove it. Turn off the heat, and add the drained gelatine. Mix to dissolve. Allow to cool a little, until the mix is less liquid (it should be thick like a syrup and coat a spoon) then using a brush, coat the pear frangipane tarts with the glaze to make them shine and prevent them from drying out.
You can also find ready made Dr. Oetker clear glaze on Amazon.