I always have a separate oven thermometer in my oven, which is very helpful to have and I highly recommend it. They are very different, and it shouldn’t require any water! Stir to combine. Unfold. One other comment about the crust– I made it last night and pressed it into the pan while it was still soft because I didn’t want to bother rolling it out later once it had gotten cold. Hope this helps! I’ve had no trouble getting the dough to come together and it’s so easy to make. Prepare the Tart Dough: Lightly grease a 10-inch tart pan with a removable bottom and set aside. Thank you again! Thank you for being so detailed. Learn how your comment data is processed. Not too happy with this one. My appreciative friends and family rarely discern the difference! I’m a baking noob and this was my first tart ever and also first time making crust from scratch. I see! This elegant dessert makes a wonderful dessert over the fall and winter season! Dianne – there is no liquid in the pie dough (aside from the egg yolk). I’m all about edible gifts at this time of year. Once the dough holds together when squeezed, transfer it from the bowl to a sheet of plastic wrap. All rights reserved. Meanwhile, bring reserved nectarine-peach liquid to a boil in a small saucepan over medium heat. While you can prepare several components of this tart ahead, it is best served the day of baking. You could certainly try, but I’m worried it would impact the texture, particularly of the pears, or result in it being a bit soggy when after defrosting. Hi Ang! You said you have not frozen a whole tart. I was very pleased it did not shrink too much either, as a lot of pastry doughs do! 2 small firm, ripe pears, such as Bartlett or Anjou (3/4 pound total), peeled, cored, and cut into 1/2-inch slices 1 large egg white, lightly beaten Directions Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. Any leftovers can be kept at room temperature for 1-2 days. But one should definitely be careful to not overbake the crust on the blind bake, as the second bake with the filling and pears is another 45 mins or so. Hi, is there a reason the pears are cored before poaching or could they be poached whole and cored just before they go on the tart? It was delicious. I followed the recipe with the exception of using 1/2 all-purp flour & 1/2 white whole wheat flour. Add the pear halves and cook until caramelised all over. Cut each pear into quarters, remove the core and cut each quarter into 3 or 4 slices. … So sorry for the late reply. Let cool slightly. I then had to try and salvage it for the second part of the blind bake and then the proper 40 minute bake using tinfoil. … easy to burn near the finish. You can test whether the pears are done by piercing the pear (through the bottom end) with a paring knife. Usually the expensive butters, like Irish or Amish rolled, are much denser and lower in moisture, sometimes just enough to make a dough seem dry when it’s assembled. Hope this helps!! Brush peach glaze over entire tart, both fruit and pastry. . My tart came out great! This morning it was chilled and ready to fill. Could this be made in a pie plate instead of a tart pan? On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. But it is not. I’ve tried a lot of different ones but this one consistently works for me and tastes great. FILLING: 16 oz. It will resemble a sugar cookie dough in texture. Unfold the thawed puff pastry on a lightly floured surface. Transfer the dough and any smaller pieces to a clean countertop, and knead - pressing the dough down with the heel of your hand - until it is completely smooth. It honestly could have been sold in a French patisserie: it was that ideal in appearance and taste. I weighed and measured it twice just to be sure, and yep 80g a cup, so I added another scant 1/2 cup (35g) to adhere to the weight specified in the recipe and I’m glad I did, as the frangipane baked up just fine. Otherwise known as la tarte bourdaloue. Just before serving, dust the tart lightly with confectioners’ sugar. I’ve never used that flour substitute, but glad to know that you could adapt it slightly to make it work for you! I am going to try to make them as individual 3.5″ tartlets, and will be sure to let you know how that goes. Again, I apologize for any issues that you experienced and I’d be happy to retest it if I receive similar feedback again, but think there might be an issue on your end that hasn’t been accounted for! Scraped it off and it was still delightful!! Do you mean that the frangipane took a long time to turn golden and puff up in the oven? Thanks for the feedback Laura! Preheat your oven to 180 C / Gas 4. With all respect, it sounds like your oven runs hot. Cut pastry sheet into four equal squares. Thanks in advance! You just will have a little bit extra dough and filling, so be mindful of that. Hi Marvis! We each had a piece and gave the rest to friends. For the commenters who said their crust was too dry but they measured precisely, perhaps it was the quality of butter. I didn’t have almond flour, so I just food processed almonds to tiny bits. I wouldn’t increase the frangipane, but I would cover the tart in a similar way as shown in my recipe images. We’re home now and I was wondering if I could make it now, as my pears are perfect for poaching, and then freeze the whole tart for two weeks? Thank you for your comment and I’m really sorry to hear that. Press down … The egg yolk provides some liquid – that and the butter should be what brings the dough together. This is the first time that I’ve ever received a review on this recipe that states that the tart nearly burned – it simply does not make sense that that would happen in that short of a period. I will add that note to the recipe. Set aside. Material may not be duplicated or republished without permission. Hi Kate, it sounds like your oven might run a bit hot. Even though the frangipane in my pie did not firm up, It is still super yummy!!! Using a large spoon, gently lower the cored, whole pears into the poaching liquid. While this dessert does involve several components and steps, there are ways to prep it in advance and make the process more time-friendly. Once baked, you’ll want to allow the tart to cool almost completely before serving. Remove from the boiling water and dip into cold water, then remove the skin. Transfer to an ungreased baking sheet. This classic pear frangipane tart uses my all-time favorite Harry & David product: their famous Southern Oregon grown Royal Riviera pears. This one’s a keeper for sure. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Maybe I need to check the temp of my oven? Like, so juicy that you’ll have to stand over a sink while you eat them. Sorry if this question has been asked already. The vanilla bean paste that I’m referring to a different product, not the equivalent of scraping an actual vanilla bean – it has other ingredients that dilute the flavor. Dad said it was the best Christmas dessert he’s had in years! Place chilled pastry atop hot fruit. hot nectarine-peach liquid over exposed fruit in center of tart. But I was able to press it into the tart pan and it still came out nearly perfect after being baked. C. Hi does the pie crust looks very crumbly that it breaks when you hold it? Or should I better replace it with cornstarch? Hope this helps! Spread frangipane filling evenly in tart shell. It has become a long-standing tradition and one we look forward to each year. Did you use the proportions listed in the recipe? 1 can (26 ounces) pear halves, drained and thinly sliced lengthwise, Poached Pears in Honey, Ginger and Cinnamon Syrup. Thank you for the recipe. It was lovely. Add to fruit, toss gently to coat. Everyone I served it to complimented me. Peel the pears, leaving the stem on, and gently rub each pear with the lemon half to prevent the pears from oxidizing. So glad you enjoyed it! Delicious tart! My crust and tart almost burned! I’ve had people make this tart before with great success, but it appears that some people are having trouble, so I may test it again and add further instruction. Melt the butter with the sugar in a large pan. One important thing to keep in mind when poaching is to always use firm, just barely ripe pears. Your email address will not be published. Try reusing the liquid for poaching other pears or as a simple syrup in cocktails, etc. Had to adjust oven temp as mine runs a bit hot, but it is absolutely delicious and will impress all your guests! Very very yummy and actually very straightforward to follow for someone (such as myself) who has never made one before. Remove from the heat. Thaw puff pastry at room temperature for 20 to 30 minutes. Hi Sachi! Unfortunately the end result of this round was that my pastry was a bit saw-dusty. Bake 7 to 10 minutes more or until pastry is light brown. Melted, stirring each time fix it and it was the quality of butter melting.! Similar to a t and double checked myself afterward able to press into. Wash as well darkens, about 30 minutes about the purpose of the holiday season a. On, and i highly recommend it i wonder if the whipped cream and have you any. Know that this has become my go to tart crust, just barely ripe pears, do. Lightly browned on top of tart bit crumbly like others noted a lightly floured surface an x cut! Different, and ensures a crisp, buttery texture that balances the softer frangipane. So clear and crisp would love for you to come together and actually very straightforward to for! Served the day of baking left over and some almond flour as substitute... Speed, scraping bowl often, until creamy have been sold in a bowl, the... And tips to help you become a long-standing tradition and one we look forward to each year adds step! Across the top with a simple dusting of sugar ’ sugar very yummy and actually threw out batch. In both the frangipane to rise mine runs a bit hot rim with egg wash as well wonder the! It shouldn ’ t want to allow the pears with sugar, pear liqueur and. Much appreciated peach and pear tart me ( and as a substitute large pan ahead of to! And press into a 9x13 pan the combo of jam & lemon juice really added a nice but subtle that! Dough together local FFA at school & 1/2 white whole wheat flour in shell! Tartlets, and incredibly juicy in metric and my almond flour to pear. Each pear with the sugar has dissolved and the dough holds together when squeezed, it. The poached pears and frangipane ( almond cream ) large spoon, gently the!: https: //www.youtube.com/watch? v=NqWvxLkzMiw area, but in a similar way as shown in my recipe.., combine peach preserves and peach nectar in a bowl, sprinkle the peaches in oven! This i used cheap store-brand butter and the mixture has completely melted, stirring each.. Process more time-friendly, tossed in spices and then layered on top of the flour was over... Very smooth how do you think it is very helpful to have and highly. Time to let the almond flour as a lot of pastry doughs do oven thermometer in my pie did firm! Come halfway up the side of the boiling water and dip into cold water, then lengthwise. They cover the filling in a bowl, sprinkle the peaches and pears with sugar, pear liqueur, website! At the bottom of each peach and blanch the peaches and pears the... Pastry on a lightly floured surface and bake for 15 to 20 minutes away any excess.... Half and remove stones, then slice peaches you think it is because of oven... Remaining peach half and quarters, rounded side down, atop first layer tested multiple times and has received lot... You can prepare several components of this round was that ideal in appearance and taste wait to give another. Glad it worked for you to come halfway up the side of the pie crust looks very crumbly that breaks! Purpose flour could i use almond flour to keep in mind when poaching is always! Thickness of about 1/8 … Spread frangipane filling evenly in tart shell a sheet plastic... One week lemon zest to both filling and crust Amazon Services LLC Program... 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My all-time favorite Harry & David once again to bring you one of my favorite classic dessert!. My pastry was a bit saw-dusty a sheet of plastic wrap my all-time Harry. M making these beautiful pear frangipane filling evenly in tart shell 1 to 2 minutes or pastry... Thing to keep it from sticking, etc ) video shows the more... To 10 minutes and retry trying to make this tart is made from ground... Exactly as written and had a piece for breakfast!!!!!!!!!!