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Desserts

Pear and Frangipane Pie

Pear and Frangipane Pie

This is a less delicate version of a classic French tart. The combination of spiced, poached pears and frangipane, a custard-like, almond confection is harmonious. The slightly bitter almonds offset the sweetness of the pears perfectly.

To make the poached pears, refer to this recipe.

Pear and Frangipane Pie

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About This Recipe

Yield:8
Active time:1 hour
Total time:4 hours
Special equipment:9 inch pie plate
This recipe appears in: Pie of the Week: Pear and Frangipane Pie

Ingredients

  • One half recipe Easy Pie Dough, shaped and chilled in a pie plate
  • 6 tablespoons butter
  • 1 cup sugar
  • 6 ounces almond paste
  • 2/3 cup blanched almonds, ground
  • 1 egg
  • 2 egg yolks
  • 2 tablespoons flour
  • pinch of salt
  • 5 poached pears, cooled, cored and sliced the long way into 1/8 inch pieces

Procedures

  1. 1

    Preheat the oven to 425° Fahrenheit. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the almond paste in four additions, beating well after each one. Scrape down the sides and add the egg and yolks and beat well for one minute. Scrape down the sides and add the ground almonds, flour, and salt. Mix until combined, set aside.

  2. 2

    Line the bottom of the shaped, chilled pie shell with foil. Cover the foil with pie weights or dried beans and blind bake the pie shell for 15 minutes, rotating halfway through. Remove the shell from the oven and remove the weights and foil. spread about 1/3 of the frangipane on the bottom of the partially baked pie shell. Cover with a thin layer of pears (approximately 1 pear's worth. Cover the pear layer with the remaining frangipane. Fan the sliced pears out into circles on the top. Turn the oven down to 350° and bake for approximately 45 minutes on the lower rack, rotating halfway through, until the frangipane puffs and turns golden brown on the surface. Allow the pie to cool completely, about 1 hour. Serve immediately.

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