Pear and Chocolate Frangipane Tart

Fresh pears + chocolate frangipane (sweet almond-flavored cream) = yum. (I can do math!)

pear and chocolate frangiponeIngredients:

Pastry Dough:

Use your favorite pâte brisée recipe; in a pinch? Use a good quality ready-to-bake pie crust.

Frangipane:

  • 3 pears, cored and sliced thin
  • ½ c unsalted butter ¶
  • ¾ c sugar ¶
  • ¾ c egg substitute (or 3 eggs) ¶
  • ¾ c ground almonds ¶
  • 1 ½ tbs flour
  • 1 ½ tbs cocoa powder
  • 1 tsp Amaretto

Glaze:

  • ¼ c apricot jam  (I used one with chili)
  • 1 tsp lemon juice ¶
  • Slivered almonds for garnish, if desired

Directions:

Crust:

Bake as directed for filled crust.

Frangipane:

  • Mix butter and sugar until creamy.
  • Add eggs, almonds, flour and Amaretto and mix well.

Tart:

  • Heat oven to at 350°.
  • Fill shell with frangipane.
  • Place pear slices on top in desired pattern.
  • Bake for 30-40 minutes or until pears are tender and begin to caramelize.

Glaze:pear and chocolate frangipone

  • Heat jam in saucepan until melted.
  • Add lemon juice and stir.
  • Brush glaze over tart.
  • Sprinkle with slivered almonds, if desired.

Suggestions: Whip up some Amaretto whipped cream

 

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