Baking | Dorie Greenspans PEAR VANILLA & ALMOND FRANGIPANE TART … Thanksgiving
“Gratitude is the inward feeling of kindness received. Thankfulness is the natural impulse to express that feeling. Thanksgiving is the following of that impulse.”
Henry Van Dyke
I really haven’t had time enough to despair that stone fruit disappeared so soon. Even before I could sit back and lament that a good season had passed us rather quickly, the market was flooded with pip fruit. Pip fruit? Yes indeed, fruit of fall or autumn – apples, pears – any fruit with a ‘pip’! We’ve had a bumper crop of apples in the Himalayan belt, and that means a virtual explosion of native fruit on the shelves in the bazaar!
Pears, apples, naqs {small Chinese pear I think} are literally rolling off shelves, tempting you to buy them. I found some great looking pears the other day, bought 4 and rushed home. I had a tart in mind – A Pear Frangipane Tart from Dorie Greenspans book Baking From My Home to Yours. That book was a winner in it’s own right, and a few years ago, saw an online baking group Tuesdays with Dorie get formed. Dorie recently released book Around My French Table is currently creating waves in the culinary world, and is on my wishlist. It’s a pleasure to see blogs from across the world enthusiastically ‘cooking the book!’ 
The lady herself is a pleasure to meet as I have enviably heard from so many of my twitter friends who have attended her latest book signing tour across the Americas. She seems so down to Earth, large hearted and FUN! About this particular tart, when I tweeted about how much I loved it, she replied…
doriegreenspan: @vindee I learned to make the pear-almond tart more than 20 years ago and everytime I’ve made it since, it transports me to France. {Original Tweet: http://twitter.com/doriegreenspan/statuses/29275428767}
There is a childlike exuberance in what I read about her, and that reflects in her recipes. They are warm, they are doable, they are from the heart. I used a part of Dorie’s recipe in these Apple Cinnamon Walnut Parcels. Was a wonder that something so simple could taste so special! I have a hunch she loves fall, because her repertoire has some quintessential fall recipes … endearing, warming, comforting! The house smelt of a boulangerie as this tart baked … cinnamon wafted through the kitchen into the living room, carrying with it the rich aromas of the butter tart. I was immediately transported the the streets of Paris, a city I long to visit, to sit at a road side cafe, a rustic boulangerie, enjoy a pain chocolat or crosissant, a pie slice, an apple turnover … with espresso!
There was everything good about the tart. I ♥ frangipane, though I am still egg-phobic to some extent, so I added a scraped vanilla bean to the tart base or the pâte sablée. In my hurry to get it into the oven, I misread the recipe and forgot to bake it blind! I just chilled the unbaked shell in the freezer after lining my tart pan, and then turned the frangipane into it, topped it with the sliced poached pears and baked it. Was still as good a crust as could be. Maybe I discovered a short cut. Maybe? {The recipe might look a little long, but if you poach the fruit in advance, it’s quick!}
The tart has all the possible warm and comforting flavours about it. As we were virtually talking a short while ago, a group of my foodie friends on Yahoo food groups decided to do a linky post for Thanksgiving {Amanda’s brilliant idea}, and I wasn’t too sure I would fit in.
Thanksgiving Day is a harvest festival celebrated primarily in the United States and Canada. Thanksgiving was a holiday to express thankfulness, gratitude, and appreciation to God, family and friends for which all have been blessed of material possessions and relationships. Traditionally, it has been a time to give thanks for a bountiful harvest. This holiday has since moved away from its religious roots.
I thought this just might fit in; time to give thanks to our bountiful harvest of pip fruit this fall. More importantly to express thankfulness for being here, being able to enjoy food and blogging, for being able to get healthy and delicious food to our table. Appreciation for all the inspiration that food blogs and cookbooks offer every single day! I am truly grateful for all of this … and also to Dorie for this fantastic recipe! We LOVED it!
This tart is another entry for the Monthly Mingle that I am guest hosting for my spicy-sweet friend Meeta. If you are BAKING WITH FRUIT this month, do send it in to Monthly Mingle posted HERE. You have until the 22nd of November to get the entries in!
Pear, Vanilla and Almond Frangipane Tart
adapted from Dorie Greenspan’s Baking: From My Home to Yours
Makes one 9-inch tart {I made a 10″ tart}
Pâte Sablée
1 1/2 cups flour
1/2 cup powdered vanilla sugar / confectioner’s sugar
1/2 teaspoon salt
9 tablespoon butter, very cold, cut into small pieces
1 egg yolkPoached Pears
4 ripe medium pears
3 cups water
1 cup sugar
Juice of 1 lime
1 cinnamon stick
5-6 cloves
1 vanilla bean scraped
1/8 teaspoon salt
6 tablespoons butter, at room temperature
2/3 cup vanilla sugar
1 cup ground almonds
2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 vanilla bean scraped {or 1 tsp vanilla extract}
1 teaspoons almond extract
For the pears :
Combine the water, sugar, lime juice, cinnamon stick, cloves, vanilla bean including scraped portion, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.
Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer. {Make sure they don’t get overstewed}
Let the pears cool in the liquid until room temperature before using; or, you can store them in their liquid in the refrigerator for up to 3 days.
Put the flour, vanilla sugar and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.
Tart shell:
Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough – just enough for it to form to the tin.
Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 190C.
To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.
For the frangipane:
Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the scraped innards of the vanilla bean, almond extract, egg and egg white. Process the mixture until it is very smooth.The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.
To finish the tart:
Preheat the oven to 180C. Spread the frangipane evenly into the cooled tart shell {It should be liquid enough to smooth out on its own so you don’t need to work to much on it}.
Take the poached pears out of their liquid and drain them on paper towels. You don’t want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into 3/8 in thick slices. Do not separate the pear half yet.
Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.
Slide the pear half onto the frangipane carefully – you can move the pear after you place it, but not much.
Repeat with the other pear halves until they are evenly spaced.
Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner’s sugar over the tart. {As you can see, I didn’t have time to do that. I set the timer for the tart to bake, and rushed off on ‘driver’ duty!}
♥ Thank you for stopping by ♥
~
Don’t miss a post 
Also find me on The Rabid Baker, The Times of India
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
45 Comments
Happy Cook
I love this book from her. And frangipan cake is my fevourite and this one with pears look so so good.
Miriam/The Winter Guest
Such a beautiful tart! I’m not very fond of pears when eaten raw, but I’ve got to try this…
Gloria
Una preciosidad de tarta y seguro que una delicia.
Un beso
ButterYum
I’m not kidding when I say I could eat the whole thing by myself!!!! Your photos are fabulous too! I really should give that book a try… I have it in my collection, but I don’t think I’ve used it yet
🙂
ButterYum
Xiaolu
I’ve made this tart before and it’s truly fabulous. Mine wasn’t nearly as pretty as yours though ;p.
Amanda at Enchanted Fig
Oh, that looks so incredibly good! I made something similar a very, very long time ago with home-canned pears and imitation rum. Not recommended. I have since confessed my sins and thrown away all imitators, but I still have not tried another frangipane. Thanks for the good recipe, the shortcut, and the reminder that I need to get that book!
Barbara @ VinoLuciStyle
I’ve been one lucky enough to just receive Dorie’s latest book and now am fast becoming a rabid fan; the first thing I made was simple AND fabulous; her Apple Cake. This dish looks equally wonderful; it appears I may have to have an entire Dorie Greenspan bookshelf?
Beautiful photos, as always Deeba.
Monique
Didn’t she once say if you freeze the base it needs no blind baking or am I dreaming?
This looks so good.I am so glad I have that book..Geesh I hope she sees this..she would be so happy to see it so beautifully presented.
Oh I will love this when I finally make it:)
Rosa
Your tart is beautiful! A great dessert.
Cheers,
Rosa
Gayathri
Love this tart. Looks so yum
Amanda
Gorgeous of COURSE! If I ever visit India I am only going to your house. I don’t care about any other sights. 🙂
Krista
Oh, you make the prettiest desserts, Deeba. 🙂 Just love this combo of almond and pear. How delicious!
Sanjeeta kk
Love the shape and the floral arrangement of pears in the tart. Lovely click, Deeba. Sending you my entry to the Mingle event today. Take care.
sameena
Hey Deepa,
Beautiful tart again from you…Iam sorry to ask but what recipes can be linked to this linky!!:)I hope the linky doesnt close befor ei link up!!:)
Dr.Sameena@
http://www.myeasytocookrecipes.blogspot.com
Nachiketa
hi!
That’s such a wonderful Thanksgiving post…… 🙂
I have GOD to be thankful to who introduced me to you and the wonderful world of food blogging…. Won’t have been possible without you…..
Thanks 🙂
Cheers,
The Variable, Crazy Over Desserts – Nachiketa
Catch me on facebook @ Crazy Over Desserts
Swapna
Such a beautiful tart Deeba! Love the way you arranged the pears…Lovely clicks as usual :)…
Joanna
Hi Deeba I would love to bake this tart, all my favourite flavours but I am completely cup phobic and usually only work in weights, which is why I tend not to buy American cookbooks, apart from those written by bakers who use metric or imperial for their formulae. I bought Alice Medrich’s chocolate book on a recommendation and I don’t use it for that reason. Sad but true. I wish so much that American publishers would cater for people like me. Having said that, I do have a set of cups (natch) and I might have a bash at this one as it looks soo beautiful !
Anna Johnston
Aaahhhhh, almond & pear, a match made in heaven. You have the prettiest of tarts Deeba, just beautiful.
arthi
Beautiful Pics as always Dee…love it!
Gloria
This look amazing I love recipes with pears and Dorie recipes, beauty pics!
Dear Deeba I sent you a mail yesterday with my link to baking fruit, can you look if you received and tell me?? because I dont know if the mail was OK, hugss! gloria
Gloria
Deeba here is my link (again) maybe we have porblems with the mail. huggs.
http://canelakitchen.blogspot.com/2010/11/pears-and-ricotta-tart.html
Faith
What a great desert for the weeked. Great tart!
Have a great weekend.
Cherine
A scrumptious tart!
Mia
Deeba, u rock babe, u sure do!!
I have been wanting to bake dis one too and now that u ping me i must, but have joined Dories baking group ,so i stick to schedule:-)
Actually i want to bake whole of that book, but u ,ur something , u pick up the best of the best and then totally do the recipe proud with ur touch!!
This is a very gorgeous tart i must say!
I love everything about Thanksgiving , and love to live it *365 !
Now am off to check Amandas blog and the linky!!
And ,lemme guess, did u use the Ecospice beans here??
simply.food
Fantastic clicks and awesome presentation.Tart looks wonderfully tasty.
Ben
Deeba, all I can say is just WOW. This tart and your coffee cake from your last post are just amazing! You really are passionate about this, aren’t you? Hehe.
Hugs
lisaiscooking
I don’t think I’ve ever heard it called pip fruit before, but I like it! I’m going to start calling it that. Lovely tart, and the vanilla and almond frangipane sounds divine!
Su-yin
I love frangipanes too! Never tried it with pears though – in fact come to think of it I’ve never baked with pears! Will have to try this recipe out soon. 🙂
Honey @ honeyandsoy
How coincidental, Deeba, I am JUST about to make a frangipane tart for DB! I came online to check the recipe, and see what lovely things you have been up to, since I haven’t stopped by in a while. Fingers crossed mine will look as delectable as yours! PS Happy belated bday!!! Lots of love from down under.
Crustabakes
I love your pictures, and tart is picture perfect. THe pear arrangement and the crust look so professional!
Lorraine @ Not Quite Nigella
Most stunning tart Deeba! I really want to make one now after seeing this beauty 😀
SHABS
Ur pics are always attractive…loved teh tart and presentation.
Barbara @ Modern Comfort Food
When it comes to desserts I always make a beeline straight for the fruity ones, and this one has my heart all aflutter. I haven’t had a single pear this season — shame on me! As soon as I make my mom’s traditional (US) Thanksgiving holiday pear mousse this coming week, I want to try my hand this beauty, Deeba.
sarah
another lovely post and beautiful pictures of the “pip fruit tart”. Dorie certainly is an inspiration.
Nic
Ooooh, very comforting and beautiful to look at!
Reshmi
Oh! Dear – This is a beauty and I love the way you have arranged the Pear and the presentation..lovely patience and talent you have…I enjoy all your posts 🙂
Cheers,
Reshmi
Heavenly Housewife
Confession: I have that Dorie Greenspan book, and I havent made one recipe out of it. BAd, bad housewife!!!! And so now, your delicious tart is mocking me!
*kisses* HH
Deeba @ PAB
If a housewife ain’t bad, me dahlin’, then she ain’t a good housewife at all! You are the wickedest best! Still waiting for the HH style dance to happen. Will bake for you!
Ananda Rajashekar
Love the way you have arranged the pear, looks brilliant am falling in love with poached pear way sure will give it a try soon 🙂
Irina@PastryPal
Dorie Greenspan is my hero. One of my favorites is the book she wrote with Julia Child, called Baking with Julia. I didn’t realize she had a new one and will have to check it out.
Your tart is just the thing for the holidays. It looks so easy to transport and elegant. And I love the way you write about. Your prose has so much energy and excitement to it. Your posts are a pleasure.
SMITH BITES
This is beautiful Deeba, just beautiful!! I’ve been fortunate to have met Dorie at BlogHer Food this year and I can’t tell you how delightful she is in real life – she literally jumps for joy when she learns you’re cooking from her books. And even though I’m not really a baker, I do feel like her recipes are completely doable!
Kiran
Its too beautiful to eat – did you? 😉
Myriam @ Detours
Hi Deeba,
This pear tart looks utterly gorgeous, I’ll have to try next time I’m feeling homesick!
Earlier this week I’ve tried another recipe from Dorie’s book, her French cake recipe as posted on David Lebovitz’ website. It was so, so light and yummy 😉
Avanika (Yumsilicious Bakes)
Ahh! I’d made this tart a longg time ago, before I began blogging. It was sooo good, we gobbled up th entire thing in a day 🙂 Yours looks perfect, just like the book!!