This Thanksgiving we brought the dessert (plus a Sauterne to go with it).
We had a ton of ripe Bartlett pears plus a big bag of almonds so I googled ‘pear and almond’ and found a recipe for Pear & Almond Frangipane on the Canadian Living website that looked perfect: http://www.canadianliving.com/food/pear_frangipane_tart.php
We followed the basic recipe except that it calls for a 14- x 4-inch tart pan and we only had a 9″ round tart pan.
They also say that it’s not too sweet but I found the almond filling much sweeter than I liked so Al suggested we add some of Dad’s mega blackberries that we’d frozen earlier. This was the perfect bit of tart to offset the slightly cloying sweetness of the almond custard filling, and added extra colour. Our friend Courtney brought out a cranberry sorbet, and this would have kickstarted the dish if we hadn’t added the blackberries.
Here’s the recipe in case they drop the link:
- Prep time 20 minutes
- Total time 3 hours
- Portion size 6
- 1/2 cup (125 mL) blanched almonds
- 1/4 cup (60 mL) granulated sugar
- 2 tbsp (30 mL) all-purpose flour
- 1 pinch salt
- 3 tbsp (45 mL) cold butter, cubed
- 3 tbsp (45 mL) liquid honey
- 2 eggs
- 1 tsp (5 mL) almond extract
- 1-1/2 ripe Bartlett pears or Bosc pears, (about 9 oz/255 g)
- 1-1/2 cups (375 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 cup (125 mL) unsalted butter, cubed
- 1 egg yolk
- 1 tsp (5 mL) vinegar
The sauterne was a perfect match for the tart. Sorry, it was gone before I even thought of taking photos, but I think almost any sauterne would work.