Boozy Pear Frangipane Tarte
A perfect fall dessert and an impressive addition to your Thanksgiving dessert table! This French classic dessert has a little boozy twist with an extra shot (or two) of dark rum). The Frangipane comes from the sweet and smooth almond-flavored pastry cream. The tart is topped with fresh slices of pear, with a little apricot-rum glaze. Top the tart with toasted almonds and a little sprinkle of powdered sugar and Enjoy!
Ingredients
- 1 sweet tart crust
- ½ cup unsalted butter, room temperature
- 1 cup powdered sugar (plus more for serving)
- 1 cup almond flour
- 2 tbsp all-purpose flour
- ¼ tsp kosher salt
- 2 large eggs, room temperature
- 1 vanilla bean, seeded
- 2 tbsp dark rum, divided
- 1 tsp almond extract
- 3 firm pears (Bartlett works best)
- ½ lemon, juiced
- 1 tbsp sliced almonds, toasted½
Instructions
Make Frangipane (Almond Cream filling)
- Cream the softened butter in a large bowl, and add powdered sugar until the mixture is well combined, and resembles a coarse meal
- Add almond flour, all-purpose flour, salt and mix well.
- Add eggs one at a time, and mix well after each addition.
- Add vanilla bean (scraped), almond extract and 1 tbsp of the dark rum
- Mix well until cream is smooth. (You can keep this refrigerated for up to 5 days)
Assemble
- Preheat oven to 375F.
- Melt apricot jam with 1 tbsp dark rum, and mix until liquefied.
- Apply jam to base of cooled pastry shell to prevent soggy bottom.
- Fill tart crust with almond cream, smoothing out to the edges, and refrigerate for at least 30 minutes to set.
- Peel pears, cut each lengthwise, scoop out cores, and cut each half crosswise into ⅛ inch slices. Keep the slices together so you can make a "fan". Squeeze a little lemon juice on top of the pear fans to prevent browning.
- Remove tart crust from refrigerator. Gently take each pear half and "fan" it out on the tart crust, making sure to fan out toward the stem/top side. Slide your knufe under the pear half and fan it out over the almond filling, arranging it so the pear fans out to the center.
- Bake tart at 375°F until golden brown or filling comes out clean. About 50 minutes.
- Let the tart cool on a wire rack.
- Brush pears with the leftover apricot/rum mixture. Once tart is cool, unmold the tart.
- Sprinkle some of the toasted almonds over the tart, with a little powdered sugar, and ENJOY!
