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Attempt# 1
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I finally got a chance to make a version of Honoré Artisan Bakery's Ballard Honey-poached Pear Almond Frangipane. I was holding out for quite some time as I wanted to find a tartlette pan that would allow me to replicate what I had at Honoré. I may have been a tad too picky in the tartlette pan that I wanted, but you would not believe how difficult (and frustrating) my search became. After months of searching, I caved and bought a regular 9" tart pan.
The recipes I used for the tart crust and frangipane are by Dorie Greenspan. Greenspan's recipe gave me my first crack at making pâte sablée for the crust, one of the three classic French pastry doughs. The pear recipe is a riff off of Bon Appétit's recipe for Honey-Poached Pears with Crème Fraîche.
Judging by my friends' reactions, the tart was a success! My friends gobbled up half of the tart (even after a very filling dinner) and they were more than eager to help take some of the left over tart off my hands. For me, the combination of the almond and pears were a great match- the frangipane was savory-like and balanced the sweetness of the pears. The almond flavor was a bit overpowering for my taste and I was not happy with the appearance of the tart, specifically how the pears sank into the franipane. The tart also would have fared better with riper pears and less star anise.
I got a second opportunity to make this tart for a Christmas Eve dinner. I wanted to account for the strong almond and star anise flavors and the aesthetic appearance of my first attempt. So, this time around, I used less almond extract (1.5 tablespoons) and about half the amount of star anise. Also, I allowed the tart to bake completely before placing the pears atop the frangipane. The end result, was even better than the first attempt. The almond flavor was a bit more subdued and the appearance was improved a hundred times over, in my opinion. Although, this second attempt resulted in a frangipane filling that was slightly mushy in texture due to the pears having some excess moisture. Next time, I'll be sure to dry them off more and strive for the perfect tart!
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Attempt# 2
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Pear and Almond Frangipane Tart (makes one 9-inch tart)
Special tools: Food processor
9-inch tart tin with removable bottom
Honey-Poached Pears
2 ½ cups water
1 cup honey
4-5 whole star anise
2 cinnamon sticks
2 tablespoons fresh lemon juice
Pinch of fine sea salt
4 medium firm but ripe pears, peeled, quartered, and cored
1. Combine all ingredients, except the pears, in a large saucepan.
2. Bring to boil over medium heat, stirring occasionally.
3. Add pears and reduce heat to simmer until tender, turning occasionally.
4. Using slotted spoon, transfer pears to a plate or bowl to cool.
5. (Optional) Remove star anise pods/seeds and cinnamon sticks. Boil poaching liquid until reduced to a syrup-like consistency.
Pâte Sablée
1 ½ cups flour
½ cup confectioner’s sugar
½ teaspoon salt
9 tablespoon butter, very cold, cut into small pieces
1 egg yolk
1. Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine.
2. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces.
3. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.
4. Butter a 9-inch tart tin with removable bottom.
5. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough, just enough for it to form to the tin.
6. Freeze the tart shell for at least 30 minutes.
7. Preheat the oven to 375°F.
8. Take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. Pie weights will not be necessary.
9. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored, partially baked.
10. If any places have cracked, repair with the extra dough.
11. Let cool on a rack until room temperature.
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Frangipane
6 tablespoons butter, at room temperature
⅔ cup sugar
¾ cup ground blanched almonds
2 teaspoons flour
1 teaspoon cornstarch
1 large egg, plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract
1. Combine the butter and sugar in the food processor and combine until smooth.
2. Add the ground almonds and blend together.
3. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth.
4. Add in the vanilla and almond extracts just to blend.
The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature to soften before using.
5. Preheat the oven to 350°F.
6. Spread the frangipane evenly into the cooled tart shell. It should be liquid enough to smooth out on its own so you don’t need to work too much on it.
7. Take the poached pears and cut each pear half crosswise into thin slices, about ¼-inch thick.
8. Carefully place the pear slices onto the frangipane in a decorative manner– you can move the pear slices after you place it, but not much.
9. Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch.
10. Cool the tart on a wire rack.
11. (Optional) Using a pastry brush, you can lightly brush the pears with the glaze made from the pear-poaching liquid, or dust confectioner’s sugar over the tart. Warm up the glaze, if it has become too thick to brush.
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