Pineapple And Pear Frangipane Tart |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Combined Pear frangipane turnovers and pineapplefrangipane galette ( ) and had the fresh pears and pineapple on hand. Be a nice addition to Spring celebrations . Yellow like little chicks!! Fresh cherries would be divine with the almond flavors, sky's the limit! Read more !! Ingredients:
half a fresh pineapple, skinned and cored and sliced, 1/3-1/4 inch thickness |
1 or 2 firm ripe pears, peeled (or not), seeded, sliced into 1/3 inch pieces |
5 oz. almond paste (odense) sliced and chopped into small pieces |
1/4 cup sugar ( i used light brown) |
2 oz (4 t )butter, room temp. |
1.5 table. dark rum ( captain morgan) |
1 large egg, room temp. |
pastry dough ( i used my pate brisee recipe) posted on this site) enough to roll out to 15 inch diameter |
2 table. sugar |
1 t. melted butter |
Directions:
1. Place 1/4 cup water in freezer (to start the pate brisee)
2. Prep baking pan. ( I used a pizza pan, and lined it with aluminum foil)
3. Preheat oven 400 degrees Farhenheit, middle shelf in oven.
4. While the prepared crust dough is chilling, put together the frangipane:
5. Electric mixer ( I used food processor with metal Blade) combine the almond paste and 1/4 cup sugar. Add the butter(2 oz) and the rum, and beat it in . Lastly, throw the egg into the mixture, and beat until smooth.
6. Now, go get the pastry, smear the frangipane all over, leaving a 2 inch border on the outside rim. Place the fruit anyway you like, mine is more peasanty/ mosaic ally. fold the border of the pastry up toward the center , making an edge all around, pleating the dough a bit as necessary. (this part is very forgiving. the frangipane drooled over the side before I had pulled up the edges. I just pulled the pastry up, and it all turned out beautifully. and the foil saved the day!! Husbands birthday!! I am guessing about the time to bake. When it is puffy and a light brown crust take it out and onto a cooling rack. Serve room temp.
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