Glazed Pear Tart
This pear tart is an example of European-style pastry at its best. The filling is a rich and seductive almond paste known as Frangipane. Its name comes from the
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Cooking tools:
- Stand mixer
- Tart pan
- Pie weights
- Rolling pin
- Sifter
- Pastry brush
- Oven
- Stove
- Mixing bowl
- Wooden spoon
- Whisk
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Parchment paper
- Plastic wrap
- Refrigerator
Ingredients
- ¾ cup 1½ sticks unsalted butter or margarine, at room temperature
- ⅔ cup confectioners’ sugar
- Pinch of salt
- 2 egg yolks
- 2 tablespoons cold water
- 1⅔ cups all-purpose flour
- ¼ cup ½ stick unsalted butter or margarine
- 6 tablespoons sugar
- ¾ cup ground almonds
- 2 eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract
- 2 tablespoons all-purpose flour
- 4 cups water
- 1¼ cups sugar
- 5 pears (peeled (keep stems attached))
- ½ cup apricot jam
- 1 tablespoon water
- Confectioners’ sugar (for dusting)
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