Saturday, April 18, 2009


Frangipane!!! That's whats baking today. Though I screwed it up at end by letting him distract me and overbaked it, it had the fluffiest crust and an awesome filling. And of course, its gluten-free. Its exactly similar to the original recipe except for replacement with gf flour. I believe this is the first dessert I have made that has some finesse to it!!

And just in case I lose the piece of paper I have the recipe on, making a copy of the recipe.

Adapted from Dessert First Recipe

Pear and Almond Frangipane Tart - makes one 9-inch tart

Pâte Sablée
  • 1/2 cups rice flour
  • 1/2 cups tapioca flour
  • 1/2 cups almond meal
  • 1 tsp xanthum gum
  • 1/2 cup confectioner's sugar
  • 1/2 teaspoon salt
  • 9 tablespoon butter, very cold, cut into small pieces
  • 1 egg yolk
Poached Pears
  • 2 ripe medium pears
  • 2 cups water
  • 2/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 cinnamon stick
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 tablespoons butter, at room temperature
  • 2/3 cup sugar
  • 3/4 cup ground blanched almonds
  • 2 teaspoons gluten-free flour
  • 1 teaspoon cornstarch
  • 1 large egg plus 1 egg white
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract

For the pears: Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears. Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer. Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell: Put the flour, confectioner's sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides. Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees. Take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. Let cool on a rack until room temperature.

For the frangipane: Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell. Take the poached pears out of their liquid and drain them on paper towels. You don't want too much excess liquid or they will make the frangipane soggy. Cut each pears and arrage them. I had no more energy to try the wonderful arrangement suggested in the original recipe. so arranges the sliced pers in circle. Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Dust with confectioner's sugar.

WATCH IT. DON'T LET IT OVERBAKE like I did. Even if it does, it will taste awesome!!

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