Red Wine Poached Pear Frangipane Tart
Classic frangipane tart layered with mulled wine poached pears and glazed with red wine caramel sauce. The perfect holiday dessert.
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Cooking tools:
- Tart pan
- Food processor
- Pie weights
- Saucepan
- Fine-mesh sieve
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Stove
- Oven
- Refrigerator
Ingredients
- 5 ounces sugar
- 16 ounces red wine (Cabernet or Merlot)
- 8 ounces orange juice
- 1 large orange peel
- 10 whole cloves
- 1 stick cinnamon
- 2 teaspoons vanilla extract
- 4 medium bosc pears (or another pear good for baking)
- 4 ounces powdered sugar
- 8 ounces unsalted butter (room temperature)
- 12 ounces all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 6 ounces almond paste
- 4 ounces butter (softened)
- 2 whole eggs
- 1 ounce sugar
- 1 ounce cake flour (sifted)
- 1/4 teaspoon salt
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