Rustic Tarte aux Poires

. It features the classic French ‘frangipane’ an addictive almond flavored paste that can be made gluten-free.


Part 1 - Frangipane filling

Ingredients

  • 1 cup finely ground whole blanched almonds or almond flour 

  • 4 tablespoons organic unsalted butter, softened

  • ½ cup granulated organic sugar

  • 2  large eggs

  • 1 teaspoon almond extract

  • 3 tablespoons unbleached all-purpose flour or your preferred GLUTEN FREE flour blend or rice flour or coconut flour.

  • ¼ teaspoon salt

Method

Beat the softened butter and sugar for 2 minutes on medium speed in a stand mixer fitted with paddle attachment, if using a hand held mixer add 2 additional minutes then add the ground almonds and beat on medium speed until blended. Add the eggs one at a time with the mixture on medium-low speed, beating well after each addition and finally add the almond extract. Scrape down the sides of the mixing bowl and add the 3 tablespoons of flour and the salt. Beat on low speed until just incorporated, approximately 1 minute.


Part 2- PATE brisée

So normally, I purchase a GLUTEN-FREE pate brisée, and I am not at all opposed to skipping this step entirely and purchasing a nice quality ready-made pastry instead.

Ingredients

  • 2 ½ cups all purpose flour

  • 1 teaspoon salt

  • 1 teaspoon sugar

  • 1 cup ( two standard sticks) unsalted butter

  • ¼ to ½ cups ice water

Method

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

With machine running, drizzle in ice water in a slow, steady stream through the tube opening. Pulse until dough holds together without being wet or sticky; be careful not to process more than 10 seconds at a time. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

Turn out pastry dough onto a clean work surface and make a smooth ball. Divide dough into two equal portions. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 60 minutes. Dough may be stored, frozen, up to 1 month.


Part 3 - Bringing it all together

Ingredients

  • 4 - 6 medium pears, peeled or unpeeled but cored and sliced

Method

Lay the prepared pate brisée pastry in a tart pan lined with buttered parchment paper. Spread the Frangipane cream evenly and then carefully press the pear slices in a pattern of your choosing. Bake for 45 minutes (watching for browning) in a preheated 375F oven.

IMG_6800.JPG
 
 
rabbit-hill-french-lifestyle-cat-bude-chef.jpg

About the Author

Writer, photographer & foodie living on a farm in Normandy called Rabbit Hill, I also run a French lifestyle online pop-up shop and offer French foodie workshops.


Learn to make dishes like this at Rabbit Hill Workshops

Our workshops bring you the best food that France has to offer, through visits to local markets and French cooking lessons in beautiful Normandy.

 

Get recipes like this delivered to your inbox

Sign up to our Notes from Rabbit Hill newsletter to receive a regular dose of French lifestyle notes, recipes and photography.