Drunken Pear Frangipane Tart
- Pre-made piecrust sheet, fresh (circle)
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup sugar
- 3/4 cup blanched almonds, finely ground
- 1/4 cup dark rum
- 1 large egg
- 1 teaspoon pure almond extract
- 2 tablespoons flour
- 2 cups raspberry lager or mead
- 1 cup sugar
- 1 lemon, zested and juiced
- 1 cinnamon stick
- 10 whole cloves
- 1 vanilla bean, slit partially down the middle
- 4 Bartlett pears, peeled with stem intact
- 1/2 cup apricot jam
- Serving suggestions: fresh almond-flavored whipped cream and a mint sprig
Roll piecrust to increase the circumference enough to fit the tart pan. Place piecrust into a removable bottom tart pan and set aside in refrigerator.
Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes. Add ground almonds, rum, egg, almond extract and flour; beat until smooth. This is the frangipane. Spread evenly into the chilled tart shell, and refrigerate.
Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot. Bring to a boil for 5 minutes. Add peeled pears, reduce the heat to a simmer, and cook uncovered until pears are tender when pierced, about 20 to 30 minutes. Remove from heat and let cool.
Preheat oven to 375 degrees F.
Remove cooled poached pears from liquid, and halve each lengthwise; removing core and stem. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Arrange the fanned pear slices on chilled frangipane evenly. Bake the tart for 40 to 45 minutes or until the shell is golden brown and frangipane is puffed and brown.
Cook's Notes: Make sure to turn pears during cooking process to insure all sides are exposed to poaching liquid.
When arranging the pears, try to stretch slices toward the center of the tart, which will elongate the pears a bit and fill the shell better than if the pears were just placed flat.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Jennifer Hanson