Frangipane Pear Tart
I fell in love with this tart while I was doing a baking rotation while in culinary school years ago. It is a classic French pastry that will steal the show of any dinner party. I reworked this to be plant based leaving the butter and eggs behind. The flavor is amazing.
Frangipane Pear Tart
Delicious tart to make during pear season. It takes a little time but well worth it.
Ingredients
Tart Dough
- 1¼ cup white whole wheat pastry flour (or all purpose flour)
- ⅓ cup maple sugar
- ¼ tsp fine sea salt
- 8 tbsp cold vegan butter cut into small pieces (one stick) I use Earth Balance Buttery Vegan Sticks
- 2-3 tbsp ice water
Tart Ingredients
- 2 tbsp vegan butter
- 1½ cups almond meal
- ⅔ cup coconut sugar
- 3 tbsp aquafaba this is the liquid drained from canned garbanzo beans (it is a vegan egg substitute)
- ½ tsp almond extract
- 1 tsp vanilla
- 2 Anjou or Bartlett pears peel, quarter, and cored
- ⅓ cup apricot or fig jam heated and strained
Instructions
Tart Dough
- Add flour, sugar, and salt to a food processor and pulse to mix.
- Add chilled vegan butter a few pieces at a time and pulse until it resembles a coarse texture with butter pieces about the size of peas.
- Add ice water 1 tbsp at a time pulsing after each addition just until the dough pulls together.
- Pat dough into a ball and flatten into a disc. Wrap disc in plastic and refrigerate 30 minutes.
Tart
- Roll chilled dough into a round shape and transfer to a 9½ inch tart pan with a removable bottom. Pat firmly into the bottom and up the sides of the tart pan trimming off any excess dough.
- Refrigerate the tart shell until firm (about 30 minutes).
- Preheat oven to 375°.
- Line pastry shell with parchment paper and fill with beans or pie weights and bake for 20 to 30 minutes, checking frequently until the dough is a light gold color. (Pie weights are available on line at amazon.com or williams-sonoma.com)
- In microwave melt vegan butter.
- In mixing bowl combine melted vegan butter, almond meal, sugar, aquqfaba, almond extract, and vanilla extract.
- Spread mixture in the tart shell. Slice the quartered pears crosswise into ⅛" thick slices.
- Arrange each quartered pear with the core side down and stem toward the center of the tart pan.
- Use the palm of your hand to flatten and fan each quarter of pear lightly pressing into the filling.
- Bake tart until slightly golden in color and filling is firm to the touch in center of tart. About 40 to 45 minutes.
- Cool tart on a cooling rack.
- In a small saucepan, heat jam over low heat until it liquifies. Remove from heat and strain jam. Gently brush the top of the cooled tart with the strained jam.
- Remove the tart by letting the sides fall away while holding your hand on the bottom of the tart pan.
- Brush the strained jam on the top of the tart
- This tart can be served warm or at room temperature.
Nutrition
Calories: 438kcalCarbohydrates: 52gProtein: 7gFat: 25gSaturated Fat: 4gSodium: 218mgPotassium: 147mgFiber: 6gSugar: 27gVitamin A: 146IUVitamin C: 3mgCalcium: 65mgIron: 2mg
Tried this recipe?Let us know how it was!