Avenue Vine

Winter Pear Frangipane Tart:

Tart Dough:
Ingredients:
½ pound unsalted butter, slightly softened
1 egg
1/3 cup sugar
1 tsp vanilla
½ tsp lemon zest
2 cup flour
¼ tsp nutmeg or cardamom
pinch of salt

Instructions:
Beat butter and sugar in the bowl of mixer with a paddle just until smooth. Add the egg, vanilla and lemon zest, again mix to combine. Add the flour, nutmeg, and salt, beat just until the mixer forms a dough. Remove from the bowl, flatten into a disk, and wrap with plastic. Refrigerate for at least 1 hour. Roll out to fit a 12” tart pan with removable bottom. Refrigerate for 30 minutes, then line with foil and place dried beans or baking beans to fill. Bake at 350? about 5-6 minutes, until the edges start to lightly brown. Remove the beans and foil, and bake about 3-4 minutes more, until the bottom is set and slightly browned. The dough may puff up, poke with a knife to release the steam. Remove and cool slightly.

Frangipane Ingredients:
6 oz almond paste
¾ cup plus 2 Tbs sugar
6 oz Butter
4 large eggs
3/4 cup cake flour
pinch of salt
1 tsp vanilla
3-4 ripe pears, peeled and sliced in to thin slices or diced
apple jelly or apricot jam
1/3 cup sliced almonds, lightly toasted

Instructions:
Soften the almond paste and butter separately in the microwave or leave at room temperature. Place the butter, sugar, and almond paste in the bowl of an electric mixer. Using a paddle, beat on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs and vanilla, mix until combined. Add the flour and salt, mix until just combined.

Spread the frangipane in the bottom of the pre-baked tart shell. Press the sliced pears into the frangipane in concentric circles. Bake at 350° until golden brown and completely set in the center, about 20 minutes. Cool 30 minutes and brush the top with heated apple jelly or apricot jam and sprinkle with toasted almonds.

Serving Suggestions:
Wine Recommendations: Riesling Ice or Late Harvest Riesling or Chenin Blanc Ice Wine
Recipe Author: Janet Hedstrom