Pear Tart ‘Frangipane

Maybe your new favorite bean dish:

(*) Baking tray or pie dish of 26 cm ø.

Spread the pan with the dough, raise the edge sufficiently, prick the bottom with a fork. Refrigerate.

For the frangipane, grind almonds with sugar in a cutter. Add almond flavoring and half of the eggs, continue mixing until a paste forms. Beat the butter until creamy. Add flour and remaining eggs, continue mixing. gradually add almond paste, mix thoroughly. Cover and refrigerate. The quantity must be homogeneous, the butter properly mixed with the almond paste.

Therefore, do not use the eggs directly from the refrigerator.

Preheat the oven to 200 degrees Celsius.

Butter with sugar to become liquid, set aside. Remove the skin from the pears, cut them in half and remove the core. Immediately rub with lemon to prevent them from discoloring. Place on a board with the cut side down. Score in a lamellar fashion # at the smallest possible intervals.

Spread frangipane evenly on the pastry base, Place the pears on top, brush with liquid sugar butter. Bake in the lower part of the oven for ten minutes. Reduce temperature to 175 degrees and finish baking for another twenty to twenty-five minutes. Serve hot or lukewarm.

Serve with fluffy whipped cream perfumed with a little brandy or possibly rum.

Tips The tart will be even crispier if you pre-bake the puff pastry base blindly: cover the pastry base with a g

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