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
  1. Preheat oven to 210°C.
Prepare the frangipane almond cream:
  1. 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.
  2. 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.
  3. Bake for 15-20mn until the almond cream is golden.
  4. 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).
Recipe by Anne-Sophie Vidal - Fashion Cooking at https://www.fashioncooking.fr/2009/10/pear-frangipane-tarts/