OMG. You have to make this dessert. It is AMAZING! There are a few steps but it’s not too hard and comes together beautifully! I also found that you can save yourself time the day of your event by making the custard and poached ahead of time waiting until the day of to assemble and bake. OMG so easy!
I really just wanted a Pear Frangipane Tart but this one seemed so much better, what, with the added sophistication of alcohol, haha! The recipe is from foodnetwork.com and can be found here. In case you’re interested, Frangipane is a custard like filling made from almonds. I love anything almond; frangipane, marizipan…you name it.
First you make your Frangipane custard. Here are the ingredients:
Use an electric mixer to cream your butter and sugar:
You’ll need ground almonds. I ground my own:
Then add the ground almonds, rum, egg, almond extract and flour. Beat until smooth and you have frangipane! At this point I put my frangipane in the refrigerator until it came time to assemble and bake the tart a few days later.
Now it’s time to make the poaching liquid for the pears. Here are the ingredients:
First, you need to peel your pears, keeping the stems intact. To be honest, I am not sure why the stems need to stay intact. I just followed the recipe If anyone knows, please let me know. Here are my wonderful pears: (I LOVE pears)
You also have to prep your poaching liquid ingredients:
Combine the raspberry lager, sugar, lemon juice, zest, cinnamon, cloves and vanilla in a stockpot. Bring to a boil for 5 minutes.
Then add your pears, reduced heat to a simmer and uncovered until pears are fork tender, about 20 or 30 minutes. Be sure to rotate pears during poaching process for even coloring.
After I poached the pears I put them in fridge too. How easy! You can make both the frangipane and the pears ahead of time and simply take them out when it’s ready to assemble and bake.
When you’re ready to bake, preheat your oven to 375 degrees F.
Roll your pre-made piecrust and fit into a removable bottom tart pan. Set aside in the fridge.
Spread your frangipane evenly into your unbaked, chilled tart shell.
Slice each pear in half lengthwise; remove the core and stem. Place each half, cut side down, on a cutting board and slice crosswise into thing slices. Arrange the pear slices on the frangipane.
Bake for 40 to 45 minutes, until shell is golden brown and the frangipane is puffed and brown.
In a saucepan, melt the apricot jam and brush the top of tart with a pastry brush as soon as it comes out of the oven. Cool to room temp before slicing.
And, viola! You have a beautiful, amazing, yummy Drunken Frangipane Tart! Makes me hungry just thinking about it…