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Pear Tart With Fragipane
Author/Submitted by: Peter Kump
Servings: 8
Categories:
Desserts
/
Fruits
/
Pies & Pastries
Ingredients: 1
(9-in) pre-baked tart shell 1 1/2
cups
Sugar 1
2" piece
vanilla bean,
split open
2
Strips
lemon zest,
(1" x 2" each)
2
tablespoons
Freshly squeezed lemon juice 3
large
Ripe pears,
(Bosc, if possible)
1/2
cup
Whole blanched almonds 2
cups
Milk 1
2" piece
vanilla bean 2
Eggs 2
Egg yolks 3/4
cup
Sugar 1
cup
Flour 6
tablespoons
Butter,
in 1/2-in bits
1/2
cup
Dry or stale macaroons,
pulverized
1/2
cup
Kirsch 1 1/2
cups
Apricot jam 1/4
cup
Kirsch 3
tablespoons
Finely chopped pistachios,
(blanched)
Directions:
IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the
split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a
boil, reduce to a simmer and cook, stirring, until the sugar is dissolved
and
the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and
stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem
end. Poach the pear halves in the sugar syrup until tender. Drain on a
rack.
Preheat oven to 350F. On a baking sheet, toast the almonds to golden
brown,
cool and pulverize in a food processor. Heat the milk with the remaining
2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup
sugar until thick and lemon colored, then add the flour. When the flour is
absorbed, add the milk, return to the heat, stirring, and cook 3-5
minutes,
or until nicely thickened. Pour pastry cream into a bowl and stir in the 6
tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup
kirsch.
Allow to cool to room temperature, stirring occasionally; cover with
plastic
wrap and refrigerate to chill. Heat the apricot jam, then rub through a
fine
sieve and add the 1/4 cup kirsch. Heat again and stir constantly until
clear.
Spread a thin layer of apricot glaze on bottom of the baked and cooled
pastry
shell. Spoon in the frangipane (almond pastry cream) and smooth it out.
Set
the pear round in the center and arrange around it the pear halves, stem
end
facing center. Press pears gently into the frangipane. Brush the apricot
glaze over the pears; mix the pistachios and sprinkle over the pears.
Refrigerate until 15 minutes before serving.
(Can be made 1 day in advance.)
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
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