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

Name: 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

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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

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

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