Pear Frangipane Tart | WQDR-AM

Name: Pear Frangipane Tart | WQDR-AM
Ingredients: 2 cups (240 g) unbleached all-purpose flour fluffed, spooned, and leveled; ⅓ cup (70 g) granulated sugar; ¼ teaspoon kosher salt; 1 teaspoon lemon zest; 11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter cubed; 1 large egg yolk; 1 teaspoon pure vanilla extract; 6 cups (1.4 L) cold water; 2 cups (400 g) granulated sugar; 2 cinnamon sticks; 1 star anise pod; 1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract or 1 vanilla bean, scraped; 2 strips lemon peel without the pith, plus half a lemon; 3 Harry & David Royal Riviera Pears or pears of your choosing as long as they are firm yet slightly ripe; 8 tablespoons (4 oz; 115 grams) unsalted butter softened; ½ cup + 1 tablespoon (115 g) granulated sugar; 1 cup (115 g) almond flour; 3 large whole eggs room temperature; 1 tablespoon (15 g) unbleached all-purpose flour; ½ teaspoon lemon zest; 1 tablespoon dark rum optional; powdered sugar for dusting (optional); lightly sweetened whipped cream ( optional )

www.rockfmtriangle.com

Pear Frangipane Tart | Flaky crust, poached pears in cinnamon-sugar, & almond filling - perfect for dessert lovers! [159 chars]

View full recipe on www.rockfmtriangle.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rockfmtriangle.com.

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Ingredients

2 cups (240 g) unbleached all-purpose flour fluffed, spooned, and leveled
⅓ cup (70 g) granulated sugar
¼ teaspoon kosher salt
1 teaspoon lemon zest
11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted butter cubed
1 large egg yolk
1 teaspoon pure vanilla extract
6 cups (1.4 L) cold water
2 cups (400 g) granulated sugar
2 cinnamon sticks
1 star anise pod
1 tablespoon vanilla bean paste or 1 tablespoon vanilla extract or 1 vanilla bean, scraped
2 strips lemon peel without the pith, plus half a lemon
3 Harry & David Royal Riviera Pears or pears of your choosing as long as they are firm yet slightly ripe
8 tablespoons (4 oz; 115 grams) unsalted butter softened
½ cup + 1 tablespoon (115 g) granulated sugar
1 cup (115 g) almond flour
3 large whole eggs room temperature
1 tablespoon (15 g) unbleached all-purpose flour
½ teaspoon lemon zest
1 tablespoon dark rum optional
powdered sugar for dusting (optional)
lightly sweetened whipped cream ( optional )