Puff Pastry Pear Frangipane Tart
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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.
ingredients
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serves: 1
1/2 recipe dough (classic puff pastry dough, or quick puff pastry dough)
Egg wash
1/2 cup almond frangipane (or hazelnut frangipane)
5 or 6 roasted pear halves (allowed to cool)
2 tablespoons butter (melted, or the butter-sugar mixture from the roasted pears)
2 teaspoons sugar
Apricot glaze (optional)
Nutrition Facts
Puff Pastry Pear Frangipane Tart
Servings Per Recipe: 1
Amount per Serving
Calories: 511
- Total Fat: 46.7 g
- Saturated Fat: 16.5 g
- Trans Fat: 0.9 g
- Cholesterol: 61.5 mg
- Sodium: 204.8 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 5.8 g
- Sugars: 10.2 g
- Protein: 10.3 g
preparation
1. Cut a round of puff pastry dough out of an almost-frozen sheet. Pull away the excess dough (save the trimmings for other projects).
2. Brush the round with egg wash and dock with a fork, leaving a 1-inch-wide border undocked.
3. Spread the round with frangipane (don't get any on the border). Arrange pear halves in a circle on the frangipane. Brush the pears with melted butter or the butter - sugar mixture from the pears. Sprinkle with sugar freeze, and bake.
4. Brush the finished tart with apricot glaze while it's still warm.
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