1 (10") tart

This showy French tart is superb served with vanilla bean ice cream. Frangipan refers to the buttery ground almond filling.

How to Make It

Step 1

Pulse first 3 ingredients in a food processor until mixture is crumbly. Slowly add ice water through food chute, pulsing until mixture forms a ball. Flatten dough to a 6" disc; wrap in plastic wrap and chill 1 hour.

Step 2

Process almonds in food processor until finely ground. Combine almonds, 1/2 cup sugar, and 2 tablespoons flour in a small bowl; set aside.

Step 3

Beat softened butter, eggs, powdered sugar, and 1/4 teaspoon salt at medium speed of an electric mixer until creamy. Combine almond and butter mixtures. Cover and chill 1 hour.

Step 4

Roll pastry to 1/8" thickness on a floured surface. Fit pastry into a 10" tart pan; place on a baking sheet. Bake at 425° for 12 minutes. Cool. Reduce oven temperature to 400°.

Step 5

Combine wine, 2 cups water, 1 cup sugar, and vanilla in a large saucepan; bring just to a boil. Add pears and simmer 8 minutes. Remove from heat. Cool pears completely in liquid. Remove pears and pat dry. Reserve 1 cup poaching liquid.

Step 6

Cut pears in half vertically, remove cores, and cut pears into 1/4" thick lengthwise slices, keeping stem ends intact.

Step 7

Spread almond mixture into baked tart shell. Arrange sliced pear halves over almond mixture, stem ends toward center. Fan pears slightly. Brush pears with melted butter. Bake at 400° for 30 minutes or until golden.

Step 8

Combine reserved 1 cup poaching liquid and cornstarch in a small saucepan, stirring until smooth. Cook over medium heat, stirring constantly, until mixture thickens. Boil 1 minute, stirring constantly. Remove from heat. Brush tart with glaze mixture. Remove sides of tart pan before serving.

Christmas with Southern Living 2000

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