Hibiscus-Poached Pear and Frangipane Tart Recipe | Saveur

Name: Hibiscus-Poached Pear and Frangipane Tart Recipe | Saveur
Ingredients: 1 cup plus 2 Tbsp. all-purpose flour; 2 tsp. sugar; ½ tsp. kosher salt; 6 Tbsp. cold unsalted butter, cut into ½-in. cubes; ¼ cup honey; 3 Tbsp. dried hibiscus (jamaica) flowers; 4 green cardamom pods, smashed with the side of a knife; 3–4 large ripe Bosc or Bartlett pears (1½ lb.), peeled, halved, and cored (see headnote); 2 cinnamon sticks; 2 star anise pods; 6 Tbsp. unsalted butter, softened; ½ cup sugar; ½ tsp. finely grated lemon zest; ¾ tsp. vanilla extract; 2 large eggs; ½ cup almond flour; 2 Tbsp. all-purpose flour

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Fragrant with almonds, cinnamon, cardamom, and butter, this hibiscus-poached pear and frangipane tart recipe is perfect for using up overripe fruit.

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Ingredients

1 cup plus 2 Tbsp. all-purpose flour
2 tsp. sugar
½ tsp. kosher salt
6 Tbsp. cold unsalted butter, cut into ½-in. cubes
¼ cup honey
3 Tbsp. dried hibiscus (jamaica) flowers
4 green cardamom pods, smashed with the side of a knife
3–4 large ripe Bosc or Bartlett pears (1½ lb.), peeled, halved, and cored (see headnote)
2 cinnamon sticks
2 star anise pods
6 Tbsp. unsalted butter, softened
½ cup sugar
½ tsp. finely grated lemon zest
¾ tsp. vanilla extract
2 large eggs
½ cup almond flour
2 Tbsp. all-purpose flour