How To Make Pear & Cranberry Frangipane Tart - Best Recipe | Charleston Magazine

Ingredients

• 1½ cups all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. baking powder
• 8 Tbs. cold unsalted butter, cut into 1/2-inch cubes
• 4-6 Tbs. ice water
• 1/2 cup blanched whole almonds
• 4 Tbs. unsalted butter, softened to room temperature
• 1/4 cup sugar
• 1 egg yolk
• 1 Tbs. brandy
• 1/2 tsp. almond extract
• 1½ tsp. all-purpose flour
• Pinch salt
• 1½ cups fresh or frozen cranberries
• 3/4 cup sugar, divided
• 1/2 cup, plus 2 tsp. water, divided
• 4-5 large Bartlett pears, about 3 lbs.
• 1 Tbs. fresh lemon juice
• 2 Tbs. cornstarch
• 1 Tbs. unsalted butter, cut into small cubes
• 1/3 cup apricot preserves
• 2 tsp. water