How To Make Pear & Cranberry Frangipane Tart - Best Recipe | Charleston Magazine
From Ellen Gansen Bakst {Yields one 11-inch tart, serves 8 to 10}
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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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