Pear frangipane tart | epicuriantime.com

Ingredients

• Pâte Sucrée (Sweet Shortcrust Pastry)
• 100 gr Unsalted Butter - soft
• 50 gr Icing Sugar, sifted
• 1 Egg large, at room temperature
• 50 gr Almond Meal
• 200 gr Plain / All-Purpose Flour
• 1 pinch salt
• For thePoached Pears:
• 3 Pears – firm (Bartlett Pears, Anjou Pears, or Bosc Pears)
• 1,5 litre water - or enough to cover the pears
• 50 gr sugar
• 20 ml lemon juice
• 1 1/2 teaspoon vanilla extract
• For the Almond Cream Filling:
• 100 gr unsalted butter - softened
• 100 gr super fine sugar
• 2 eggs - about 100gr, at room temperature
• 100 gr almond meal
• sliced almonds (optional) - to taste
• Simple Syrup Glaze (optional)
• 45 ml pear cooking liquid
• 45 gr Sugar
• 1 teaspoon Vanilla extract - optional
• recipeIngredient ends