French Pear Frangipane Tarte Recipe

Name: French Pear Frangipane Tarte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sweet Pastry Crust (page 76), pressed into a 10-inch tart pan with removable bottom and prebaked for 10 minutes; 4 tablespoons unsalted butter or nonhydrogenated butter substitute, at room temperature; 1/3 cup light agave nectar; 2 large eggs; 1/2 cup almond meal; 1/2 teaspoon almond extract; 2 tablespoons Kirsch; 4 ripe Bartlett pears; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons light agave nectar; 3 tablespoons juice-sweetened apricot jam; Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Agave Nectar Whipped Cream (page 113), for garnish (optional)

Servings: persons

Sweet Pastry Crust (page 76), pressed into a 10-inch tart pan with removable bottom and prebaked for 10 minutes
4 tablespoons unsalted butter or nonhydrogenated butter substitute, at room temperature
1/3 cup light agave nectar
2 large eggs
1/2 cup almond meal
1/2 teaspoon almond extract
2 tablespoons Kirsch
4 ripe Bartlett pears
2 tablespoons fresh lemon juice
1 1/2 tablespoons light agave nectar
3 tablespoons juice-sweetened apricot jam
Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Agave Nectar Whipped Cream (page 113), for garnish (optional)

1
Preheat the oven to 325F.
2
To make the filling, using an electric mixer, cream the butter and agave nectar together until light and fluffy.
3
Add the eggs and beat again.
4
Add almond meal, almond extract, and Kirsch.
5
Beat well.
6
Pour into the prebaked tart crust.
7
To make the topping, peel and halve the pears, drizzling with the lemon juice as you go to keep them from turning brown.
8
Slice each pear half into thin slices, keeping them together at the stem end (do not cut through).
9
Fan out the pears slightly and place each over the filling in a circular pattern.
10
Drizzle the agave nectar over the pears and bake for 40 to 45 minutes, or until they turn a light golden brown.
11
Warm the apricot jam in a saucepan over low heat and brush or drizzle over the pears.
12
Let the tart cool slightly.
13
Its best served warm with vanilla ice cream or whipped cream.
14
Apricot Frangipane Tart: When in season, substitute fresh ripe apricots for the pears for a special treat.
15
Depending on the size, 8 to 10 apricots should be sufficient to cover a 10-inch tart.
16
Cut the apricots in half and place, cut sides down, over the filling.
17
Bake as directed above.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Sweet Pastry Crust (page 76), pressed into a 10-inch tart pan with removable bottom and prebaked for 10 minutes, 4 tablespoons unsalted butter or nonhydrogenated butter substitute, at room temperature, 1/3 cup light agave nectar, 2 large eggs, and more.

Yes, French Pear Frangipane Tarte falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

French Pear Frangipane Tarte

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