Ingredients
For the tart
350 gr all purpose flour
180 butter (cubed and cold)
150 gr powdered sugar
50 gr almond flour
2 free range eggs
5 gr salt
For the frangipane
115 gr almond flour
115 gr sugar
115 gr soft butter
15 gr AP flour
2 free range eggs
1 teaspoon almond extract (optional)
1 teaspoon whiskey (optional)
For the poached pears
1 water
400 gr sugar
5 gr vanilla
3 pears (peeled)
1 bag hibiscus tea
1 orange (sliced)
Spices to your choice (I used a honey saffron lemon spice mix)
Tools
Food processor
Plastic wrap
Small pot
Knife
Cutting board
Tart pan
Piping bag
Directions
Step 1
Make the tart dough: In a food processor, combine the dry ingredients and mix until combined.
350 gr all purpose flour
150 gr powdered sugar
50 gr almond flour
5 gr salt
Step 2
Add the butter cubes (make sure they are very cold, we don’t want to cream the butter in, we want to create crumbles), blend in pulses until you get a sandy texture.
180 butter (cubed and cold)
Step 3
Add the eggs and blend until the mixture is half-way combined.
2 free range eggs
Step 4
Remove from the food processor and form a cohesive dough with your hands.
Step 5
Wrap in plastic wrap and refrigerate for at least 1 hour.
Step 6
Moving to the poached pears: Peel the pears, leaving the stem attached. Remove the core of the pears with a little spoon.
3 pears (peeled)
Step 7
Combine all the ingredients besides the orange and bring to a boil.
1 water
400 gr sugar
5 gr vanilla
1 bag hibiscus tea
Spices to your choice (I used a honey saffron lemon spice mix)
Step 8
Add the pears in, and cover with slices of orange.
1 orange (sliced)
Step 9
Cook for 10 min, then remove from the liquid and let it rest on a paper towel to drain the extra liquid.
Step 10
Once it has cooled, slice the pears vertically, not all the way, so they will open into a beautiful fan.
Step 11
Make the frangipane: in a stand mixer with a paddle attachment, mix the butter and sugar until smooth. Add the rest of the ingredients and mix until smooth.
115 gr soft butter
115 gr sugar
115 gr almond flour
15 gr AP flour
2 free range eggs
1 teaspoon almond extract (optional)
1 teaspoon whiskey (optional)
Step 12
Build the tart: take the tart dough from the fridge and open it on a floured surface into ½ cm / ¼ inch thickness (recommend to open the dough on a floured baking sheet so it would be easier to move it around).
Step 13
Place the opened tart dough on the tart pan and adjust the edges to perfectly fit the pan. Bake the tart blindly for 12 min (place a parchment paper on the chilled tart and cover it with baking weights (dried beans works well) that will avoid the tart from rising).
Step 14
Pipe the frangipane paste into the tart, using a spatula, spread the frangipane evenly on the tart.
Step 15
Place the cut pears on top of the frangipane.
Step 16
Bake the tart for 35-40 min, until the frangipane has risen substantially around the pears and is deep golden brown in color.
Step 17
Let the tart cool before topping with powdered sugar.
Step 18
Cut a slice and enjoy it with your lovers.
Step 19
YASSS!
