Ingredients for Pear Frangipane
- 2 ripe but firm pears
- Fresh Lemon Juice
- ½ cup (1 stick) cold unsalted butter, cut into cubes (for the pastry) + ½ cup (1 stick) softened unsalted butter (for the frangipane)
- Whole Wheat Pastry Flour
- Baking Powder
- Egg Whites
- Frozen Apple Juice Concentrate
- Pure Vanilla Extract
- Ground Almonds
- Skim Milk
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How to Make Pear Frangipane
- Preheat oven to 375°F (190°C).
- Prepare the pastry: In a large bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
- Roll out the chilled pastry and fit it into a 9-inch tart pan with a removable bottom. Trim and crimp the edges.
- Peel, core, and thinly slice 2 ripe but firm pears. Arrange them in a decorative pattern over the pastry base.
- Prepare the frangipane: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond flour, almond extract, and a pinch of salt.
- Pour the frangipane mixture evenly over the pears in the tart shell.
- Bake for 40-45 minutes, or until the crust is golden brown and the frangipane is set.
- Let the tart cool slightly in the pan before removing it to a wire rack to cool completely. Dust with powdered sugar before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
58g
Fat
5g
Carbs
8g