When you decide to enter into the realm of more serious baking, producing the quality of a patisserie, then mastering the classic frangipane is a must.
As this is a base to many french tarts and other desserts in the pastry section. So when you master the classic frangipane, you have already created a full range of tarts and desserts that you can make, each time with a slight difference that changes the whole experience. And mind you, just because you know what is the base of your tart, does not mean everyone else does. So to your guests you are serving a whole new dessert each time, even if the change is minimal! An amazing creation that you can do with frangipane is this decadent Pear Frangipane Tart. It is a classic and a staple on almost every French patisserie’s menu. This tart is seriously delicious, and will definitely impress your guests. While this recipe requires a bit of extra work, it is really worth it in the end.
Combining poached pears or apples with a creamy frangipane filling in a rich dough crust is a classic French dessert. This type of dessert originated in the region of Normandy. There are many variations to this recipe, as you can use apples, pears, nectarines…etc. You can poach the pears in vanilla (like in Tarte Bourdaloue), in red wine or in a spice syrup. You can slice the pears lengthwise or crosswise….etc. it is really a matter of your preference , and how you would like to present it on that specific occasion.
I make this pear frangipane tart in many ways. Two of my favourites are made using poached pears in wine. One using pears poached in red merlot, which after poaching I reduce the remaining poaching merlot to a thick consistency and place in a jug which I serve next to the tart. Another, is the one I am posting for you here today.
In this version I poach the pears in a syrup I make with sweet white wine (I love using the South African Neethlingshof sweet white wine for this, as the wine itself has hints of pear in it and it works really well here). I also add a halved vanilla bean to the wine as well as a cinnamon stick. I poach the pears in this wine and then remove them along with the bean and cinnamon. Then I reduce this poaching wine and place in a jug to serve with the delicious pear frangipane tart.
Absolutely a treat anytime, any day and my friends and family love this one.