Pineapple and Pear Frangipane Tart
From ttaaccoo 15 years ago
- 45 minutes to make
- Serves 8
Combined Pear frangipane turnovers and pineapplefrangipane galette (finecooking.com) 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 ! See less
Ingredients
- half a fresh pineapple, skinned and cored and sliced, 1/3-1/4 inch thickness shopping list
- 1 or 2 firm ripe pears, peeled (or not), seeded, sliced into 1/3 inch pieces shopping list
- 5 oz. almond paste (Odense) sliced and chopped into small pieces shopping list
- 1/4 cup sugar ( I used light brown) shopping list
- 2 oz (4 T )butter, room temp. shopping list
- 1.5 Table. dark rum ( Captain Morgan) shopping list
- 1 large egg, room temp. shopping list
- pastry dough ( I used my pate brisee recipe) posted on this site) enough to roll out to 15 inch diameter shopping list
- 2 Table. sugar shopping list
- 1 T. melted butter shopping list
How to make it
- Place 1/4 cup water in freezer (to start the pate brisee)
- Prep baking pan. ( I used a pizza pan, and lined it with aluminum foil)
- Preheat oven 400 degrees Farhenheit, middle shelf in oven.
- While the prepared crust dough is chilling, put together the frangipane:
- 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.
- 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.
People Who Like This Dish 3
- cholena Food World, Sin
- juels Clayton, NC
- joe1155 Munchen, DE
- pieplate Claremont, CA
- mbeards2 Omaha, NE
- ttaaccoo Buffalo, NY
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The Rating
Reviewed by 4 people-
This sounds really good. One could use frozen puff pastry in a pinch.
joe1155
in Munchen loved it
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Mmmmmm....sounds elegant and so yummy!
juels
in Clayton loved it
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Sounds yummy and unique for sure : ))
cholena
in Food World loved it
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