This pear tart is filled out with a gorgeous puffy orange-and-almond paste. Frangipane is one of those food words that can mean many different things, from a kind of almond pastry cream to this ...

If you’ve run out of time for fooling around with pear poaching, you can skip the first section and use canned pears in this rich recipe. Poached Pear and Frangipane Tart | Food | postandcourier.com ...

Add the pear slices to the melted butter while it’s still hot and pour the filling over. Sprinkle the slivered almonds on top of that. Bake in the oven at 400 degrees for about 15 to 20 minutes.

Pear Frangipane TartIngredientsFOR THE PASTRY(all purp) flour (1 1/4 cups2 tablespoons white granulated sugar )Pinch of saltunsalted butter, small cubes chilled ( ...

Filled with the frangipane mixture it can be kept forabout 1 hour, covered and refrigerated. Alternatively, complete the tart to the end of step 5, cool, wrap and freeze for up to 1 month. To reheat, ...

Legend has it that Jacopa da Settesoli, one of St. Francis of Assisi’s benefactors, brought the dying saint frangipane to try to restore his health. The name first appeared in print in 1674 in a ...

Make the frangipane: Finely grind 50g of the hazelnuts with 1 tablespoon of the flour in a mini food processor. Beat the butter and sugar in a stand mixer for about 3 minutes, until pale and creamy.

The SFoodie Advent Calendar counts down the days before Christmas/Nondenominationalwinterholiday, one treat at a time. “Are you in the mood for a juicy pear pastry like the pear ginger pie or a more ...