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!
Prep Time 45 minutes mins
Cook Time 55 minutes mins
- 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
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!
Keyword Fall Desserts, Frangipane, Pear and Almond Tarte, Pear Desserts, Pear Frangipane Tarte, Thanksgiving Desserts