Pear Frangipane Tart
 Recipe Source

Author: Bob and Robin Young

Source: Janet Hedstrom - Chateau Ste. Michelle Winery

The basic rule of thumb for pairing late-harvest dessert wines with food is that the wine should be sweeter than the dessert. In general, the best pairings for our sweet wines are fresh fruits, fruit-based desserts (tarts, compotes, etc.), custards (e.g., crème brulee) and cookies. Of course, these sweet nectars are always delicious on their own. Wine Recommendations: CSM Eroica Riesling Ice or CSM Late Harvest Riesling or CSM Chenin Blanc Ice Wine.

 Recipe Type
Ingredients - Tart Dough  
½ lbs    unsalted Butter, slightly softened  
1   Egg  
1/3 c    Sugar  
1 t    Vanilla  
½ t    Lemon zest  
2 c    Pastry flour  
¼ t    Nutmeg, fresh ground  
1 pinch    Salt  
Ingredients - Frangipane  
6 oz    Almond paste, room temperature  
¾ c    Sugar + 2 T  
6 oz    Butter, room temperature  
4 lg    Eggs, room temperature  
¾ c    All-Purpose flour  
1 pinch    Salt  
4 ripe    Pears, peeled and sliced in to thin slices or diced  
  Apple jelly or Apricot jam  
¾ c    sliced Almonds, lightly toasted  
Tart Dough
1 Beat butter and sugar in the bowl of mixer with a paddle just until smooth. Add the egg, vanilla and lemon zest, again mix to combine. Add the flour, nutmeg, and salt, beat just until the mixer forms a dough. Remove from the bowl, flatten into a disk, and wrap with plastic. Refrigerate for at least 1 hour. Roll out to fit a 12" tart pan with removable bottom. Refrigerate for 30 minutes, then line with foil and place dried beans or baking beans to fill. Bake at 350° F for about 5-6 minutes, until the edges start to lightly brown. Remove the beans and foil, and bake about 3-4 minutes more, until the bottom is set and slightly browned. The dough may puff up, poke with a knife to release the steam. Remove and cool slightly.
1 Soften the almond paste and butter separately in the microwave or leave at room temperature. Place the butter, sugar, and almond paste in the bowl of an electric mixer. Using a paddle, beat on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs and vanilla, mix until combined. Add the flour and salt, mix until just combined.
2 Spread the frangipane in the bottom of the pre-baked tart shell. Press the sliced pears into the frangipane in concentric circles. Bake at 350° F until golden brown and completely set in the center, about 50 minutes. Do not use a drip pan. Cool 30 minutes and brush the top with heated apple jelly or apricot jam and sprinkle with toasted almonds.
Servings: 8
Preparation time: 40 minutes
Cooking time: 30 minutes
Ready in: 1 hour and 30 minutes
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