“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
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}
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.
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.
For the tart shell
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 ♥
~
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Also find me on The Rabid Baker, The Times of India
I love this book from her. And frangipan cake is my fevourite and this one with pears look so so good.
Such a beautiful tart! I’m not very fond of pears when eaten raw, but I’ve got to try this…
Una preciosidad de tarta y seguro que una delicia.
Un beso
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
I’ve made this tart before and it’s truly fabulous. Mine wasn’t nearly as pretty as yours though ;p.
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!
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.
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:)
Your tart is beautiful! A great dessert.
Cheers,
Rosa
Love this tart. Looks so yum
Gorgeous of COURSE! If I ever visit India I am only going to your house. I don’t care about any other sights. 🙂
Oh, you make the prettiest desserts, Deeba. 🙂 Just love this combo of almond and pear. How delicious!
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.
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
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
Such a beautiful tart Deeba! Love the way you arranged the pears…Lovely clicks as usual :)…
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 !
Aaahhhhh, almond & pear, a match made in heaven. You have the prettiest of tarts Deeba, just beautiful.
Beautiful Pics as always Dee…love it!
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
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
What a great desert for the weeked. Great tart!
Have a great weekend.
A scrumptious tart!
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??
Fantastic clicks and awesome presentation.Tart looks wonderfully tasty.
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
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!
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. 🙂
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.
I love your pictures, and tart is picture perfect. THe pear arrangement and the crust look so professional!
Most stunning tart Deeba! I really want to make one now after seeing this beauty 😀
Ur pics are always attractive…loved teh tart and presentation.
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.
another lovely post and beautiful pictures of the “pip fruit tart”. Dorie certainly is an inspiration.
Ooooh, very comforting and beautiful to look at!
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
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
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!
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 🙂
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.
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!
Its too beautiful to eat – did you? 😉
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 😉
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!!