Puff Pastry Pear Frangipane Tart

by: Jenn

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If nothing is weighting it down, puff pastry expands upward as it bakes. You can use puff pastry to make a tart without using a tart ring or mold because the pastry edge rises to form a rim. The method is simple: Spread a sweet fllling - frangipane is used here - on a sheet or round of puff pastry and arrange fruit on top. Leave a border of about 1 inch uncovered so the edges of the pastry will puff up. Unlike fillings for regular tarts, which are held in place by the tart shell, fillings for puff pastry tarts must be stiff and not runny even when hot, because the tart has no rim to keep the filling from running out before the pastry puffs up. Frangipane, made from almonds or hazelnuts, makes a perfect sweet and nutty filling that will stay in place during baking. Frangipane also helps absorb any liquid released by the fruit. Because most fruit releases liquid as it cooks, which can make the crust soggy its helpful to precook the fruit. This tart is very rich, so I usually make an 8-inch version instead of a 9 1/2-inch version. To convert this recipe to a 9 l/2-inch tart, increase the ingredients by 50 percent.