Frangipane and pear tarte

My first attempt at Frangipane and can you believe it, my first attempt at blind baking. I am very happy with the result and will for sure have another go at it very soon.

For the tarte, I mixed 200g butter with 60 powdered sugar, added 1 egg and an egg yolk, 300g of flour and some salt. Once all the ingredients are mixed, I let the dough rest in the fridge for 30 mins before blind baking it: 8 mins with the weights and another 6 without at 190 degrees. Once done, I let the dough cool completely.

For the filling I mixed 100g of almond paste, 35g of sugar, 85g of butter, 2 eggs, 1 teaspoon of vanilla powder, 16g flour and each ¼ teaspoon of salt and baking powder.

Once the tarte is completely cooled, I spread the filling equally before adding the sliced pears and almond sliced. It takes about 35 mins at 170 degrees for this beauty to come out.


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