Fig Tart With Pistachio Frangipane

Fig tart with pistachio frangipane

Delicious tart with buttery crust, delicate pistachio frangipane cream and juicy figs.

Ingredients

pastry crust:
1⅓ cup (175g/6.2-oz) all-purpose flour spooned and leveled
½ cup (115g/4oz) cold butter
¼ cup (30g/1-oz) powdered sugar
2 tablespoons cold water
pistachio cream (frangipane):

1 cup (100g/3.5-oz) ground pistachios
⅓ cup (75g/2.6-oz) soft butter
½ cup (100g/3.5-oz) granulated sugar
grated zest of 1/4 lemon optional
1 large egg
additionally:

4-5 figs cut into 8 wedges

Directions:

Crust:  If the butter is cold, you have to beat it first to soften it a bit, then add the sugar and beat together).

Add the egg, mix well, then add the ground pistachios, lemon zest if using and mix well until combined.
Put the cream in the fridge.

Baking:

Preheat the oven to 190 °C / 375 °F 
Prepare a 23 cm / 9-inch tart pan.
Remove the dough from the refrigerator, roll out the dough until it's large enough to fit into the tart pan (on a sheet of baking paper), transfer the dough to the pan, press it into the corners (the dough should cover the bottom and ca. 2.5 cm / 1-inch of the sides of the pan), cut off any excess dough. You can also press the dough with your hands into an even layer on the bottom and the sides of the pan with your hands, without rolling it out. Put in the fridge while the oven warms up.
Blind-bake the dough: prick the dough with a fork, line with a sheet of baking paper, and fill to the top with dry beans / rice (or ceramic baking weights), pressing them into the corners and sides.
Bake the pastry crust for 20 minutes, then remove the paper and the beans and bake for another 10-15 minutes until the crust is lightly golden.
Spread the frangipane cream evenly on the dough, arrange the fig wedges on top, press them lightly into the cream.
Bake for about 25-30 minutes or until the frangipane is set (you can shake the tart pan, it shouldn‘t jiggle in the center). Check on the tart after about 20 minutes, if the cream is browning too quickly you can cover it loosely with a piece of aluminum foil.
Cool the tart slightly, cut into portions and serve, you can sprinkle it with chopped pistachios.
Enjoy!   Serves 8

Notes

You can use other nuts instead of pistachios, for example, ground almonds or hazelnuts.
1 cup loosely packed ground pistachios = 100g/3.5 oz = 7/8 cup shelled whole pistachios = 200g/7oz pistachios in shells.

Peach Galette

Peach Galette

Ingredients:
Tart dough:
1 1/4 cups (160g) all-purpose flour
1 tablespoon (14 g) sugar
1/4 teaspoon kosher salt
8 tablespoons (114g) cold, cubed butter, salted or unsalted
1/4 cup + 1 tablespoon (71 g) ice water
Frangipane:
1/2 cup (54 g) almond flour
2 tablespoons (28 g) sugar
pinch salt
2 tablespoons (30 g) butter at room temperature
1 egg (small if possible)
2 teaspoons vanilla, rum, brandy or bourbon
Assembly:
2 peaches, sliced thinly (1/4-inch or smaller)
2 tablespoons melted butter
1 to 2 tablespoons sugar, turbinado is nice
vanilla ice cream for serving

Directions:
Heat the oven to 400ºF and place a rack in the center of the oven. In the bowl of a food processor, pulse the flour, sugar and salt together. Add the cold, cubed butter to the food processor. Pulse 10 times at 1-second intervals until the butter is the size of peas. Add the ice water and pulse again 10 times at 1-second intervals until the mixture is crumbly but holds together when pinched. (See video for reference. Alexandra's Kitchen Blog)

 Lay a clean tea towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round. Use your hands to pack and pat the disk together. Transfer to fridge. 

Don’t wash the food processor! Combine almond flour, sugar, salt, butter, egg, and vanilla or alcohol in the dirty bowl of the food processor. Purée until smooth.

On a lightly floured work surface, roll out the dough into a 12- to 14-inch round. Use as much flour as needed to prevent the dough from sticking, and every few rolls, flip the dough over. Transfer dough to a parchment- or Silpat-lined sheetpan. 

Spoon the frangipane into the center leaving a 2-inch border. Arrange the peach slices in concentric circles starting at the outer edge of the frangipane. Fold the exposed edge of dough towards the center to make a rustic enclosure. Brush the edge of the dough with melted butter. Drizzle the remainder over the exposed peaches. Sprinkle the sugar evenly over the top. 

Bake for 35 minutes or until golden. Remove pan from the oven and let rest on cooling rack for 5 to 10 minutes or until Silpat or paper is cool enough to handle. Grab the edges of the paper or Silpat and slide to a cooling rack to cool further or to a cutting board to serve. Cut into wedges. Serve on its own or with vanilla ice cream.

Pear And Hazelnut Frangipane Tart

Pear And Hazelnut Frangipane Tart

Ingredients:

Tart Shell:

1 3/4 cup flour

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup cold butter, cut into 1/2 inch cubes

1/4 cup vegetable shortening

 3 to 5 tablespoons ice water

Frangipane:

1 cup hazelnuts, loose skins rubbed off in a kitchen 

   towel and cooled.

1/2 cup sugar

1/4 cup all purpose flour

6 tablespoons cold unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

3 firm-ripe Bosc or Anjou pears

1/4 cup apricot preserves, heated and strained

Directions:   

Tart Shell

Blend together flour, sugar, salt, butter, and shortening with your fingertips or apastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with (roughly small pea-size) butter lumps.  Drizzle evenly with 3 tablespoons of ice water and gently stir with a fork (or pulse in food processor) until incorporated.

Squeeze a small handful:  If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring or pulsing just until incorporated, then test again.  (If you overwork the mixture, pastry will be tough.) 

Turn out mixture onto a lightly floured surface and divide into 6 portions.  With heel of hand, smear each portion once or twice in a forward motion.  Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk.  Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan.  Trim excess dough, leaving a 1/2 inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.  Chill 30 minutes.

Preheat oven to 375*F to bake Tart Shell

Line tart shell with foil or parchment paper and fill with pie weights.  Bake in middle of oven until pastry is pale golden along rim, 20 minutes.  Carefully remove foil and weights and bake until golden all over, 10 or more minutes.  Cool in pan on a rack.

Frangipane: 

Preheat oven to 350*F To Bake Frangipane

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.  Add eggs 1 at a time, beating well after each addition, then beat in extracts.  Reduce speed to low and mix in nut mixture until just combined.

Spread frangipane evenly in unbaked tart shell.  Peel, halve, and core pears, then cut lengthwise into 1/4" thick slices, holding slices together to keep pear shape intact.  Arrange pears decoratively on filling, fanning slices slightly.  Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes.  Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove sides of pan.  Makes 10 servings.

Pear Frangipane Tart

Pear Frangipane Tart 

YIELD Makes 10 servings
Ingredients: 

Frangipane: 

1 cup hazelnuts, toasted , loose skins rubbed off in a kitchen towel, and cooled. This step intensifies the flavor. 

1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Tart shell
1/2 cup sugar
1/4 cup all-purpose flour
3/4 stick (6 tablespoons) cold unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

3 firm-ripe Bosc or Anjou pears
1/4 cup apricot preserves, heated and strained This step intensifies the hazelnut flavor. Don't skip.

Directions:
Preheat oven to 350°F

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine. 

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.

Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. 

Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan

1. 1. .

French Pear Tart

French Pear Tart 

While all aspects of French gastronomy are world renowned, it is the wide variety of wonderful baked goods and pastries that really stand out. From napoleons to petits fours, from cakes to tarts, the French have mastered the art of baking. Frangipane, a sweet almond-flavored pastry cream, sets off this tart’s buttery pastry and slices of fresh pear. Ingredients:
3 firm ripe Anjou or Bartlett pears 

Pastry Dough:
1/4 C all-purpose flour, additional for dusting
Pinch of salt
4 T super-fine sugar
1/2 C unsalted butter, soft
3 egg yolks
3-4 drops vanilla extract
1 T cold water
Frangipane:
1/3 C unsalted butter
3/4 C sugar
3 eggs
3/4 C ground almonds
1 1/2 T flour
2 drops almond extract
Glaze:
1/4 C apricot jam
1 tsp lemon juice
Garnish: Slivered almonds

Directions:
Pastry Dough:
Preheat oven to 400°F (204°C).

Sift together flour and salt; make a well in the middle. Put sugar, butter, egg yolks and vanilla into well; work together gently to form a paste, adding water to make soft, firm dough.

Cover and chill for 2 hours then roll out gently on a lightly floured surface to cover 9" fluted quiche pan. Press dough circle firmly into pan, cut off excess and prick pastry. Place in refrigerator to chill for 20 minutes. Line dough with parchment or foil and fill with baking beans. Bake for 10-12 minutes. Lower temperature to 375°F (190°C); remove beans and paper and bake for 5 minutes until golden. Cool on wire rack.

Frangipane:
Mix butter and sugar until creamy. Add eggs, ground almonds, flour and extract; combine. 

Fill pastry shell with frangipane. Peel, core and slice pears, arranging slices in a pattern on top of frangipane. 

Bake at 350°F (176°C) for 30-40 minutes or until the pears are tender and lightly browned. 

Glaze:
Melt jam in a saucepan. Add lemon juice and stir. Push mixture through a sieve then brush glaze over tart. Sprinkle slivered almonds on top.

Pear And Almond Frangipane Tart

Pear and Almond Frangipane Tart

adapted from Dorie Greenspan’s Baking: From My Home to Yours.  Makes one 9-inch tart
Ingredients:
Pâte Sablée
1 1/2 cups flour
1/2 cup confectioner’s sugar
1/2 teaspoon salt

9 tablespoon butter, very cold, 

    cut into small pieces

1 egg yolk

Poached Pears
3 ripe medium pears (I used Anjou) – 

you only need 2 pears but I suggest 

having an extra one just in case you 

mess up a pear
3 cups water
1 cup sugar
2 tablespoons lemon juice
1 cinnamon stick
1 teaspoon vanilla extract
1/8 teaspoon salt

Frangipane
6 tablespoons butter, at room temperature
2/3 cup sugar
3/4 cup ground blanched almonds

2 teaspoons flour
1 teaspoon cornstarch
1 large egg plus 1 egg white
1 teaspoon vanilla extract
2 teaspoons almond extract

Directions:
For the pears: 

Combine the water, sugar, lemon juice, cinnamon stick, vanilla, and salt in a saucepan large enough to hold all the pears and bring to a simmer over medium-high heat. Meanwhile, cut the pears in half, remove the seed core and fibrous cores at either end, then peel the pears.

Add the pear halves to the simmering syrup and reduce heat to low. Cover, and let pears poach for about 10 minutes, turning them halfway. The pears will become slightly translucent, very tender, and easily pierced with a knife or skewer.

Let the pears cool in the liquid until room temperature before using. Or, you can store them in their liquid in the refrigerator for up to 3 days.

For the tart shell: Put the flour, confectioner’s sugar, and salt in a food processor and pulse a few times to combine. Add the pieces of cold butter and pulse until the butter is cut into pea-sized pieces. Add the egg yolk and combine in several pulses until the dough starts to turn from dry to clumpy. Do not let the dough form one giant ball or it will be be overworked – just keep checking after every pulse and when the dough pieces looks like they will stick when you press them together, stop.

Butter a 9-in tart tin with removable bottom. Turn the dough out into the tin and press into the bottom and up the sides with your fingers. You probably will not need all the dough – save the extra for patching the shell after you bake it. Do not press the dough too hard or it will become tough – just enough for it to form to the tin.

Freeze the tart shell for at least 30 minutes. When you are ready to bake it, preheat the oven to 375 degrees.

To partially bake the tart shell, take a piece of foil and butter the shiny side, then press the buttered side tightly to the shell. You do not need pie weights. Place the tart shell on a baking sheet and bake for about 25 minutes, until the shell is dry and lightly colored. If any places have cracked, repair with the extra dough. Let cool on a rack until room temperature.

For the frangipane: 

Combine the butter and sugar in the food processor and combine until smooth. Add the ground almonds and blend together. Add the flour and cornstarch, and then the egg and egg white. Process the mixture until it is very smooth. Add in the vanilla and almond extracts just to blend. The frangipane can be used immediately or you can store it in the refrigerator for up to 2 days. If it becomes too firm in the fridge, let it sit at room temperature for a while to soften before using.

To finish the tart: Preheat the oven to 350 degrees. Spread the frangipane evenly into the cooled tart shell (It should be liquid enough to smooth out on its own so you don’t need to work to much on it).

Take the poached pears out of their liquid and drain them on paper towels. You don’t want too much excess liquid or they will make the frangipane soggy. Cut each pear half crosswise into 3/8 in thick slices. Do not separate the pear half yet.

Slide a spatula or other flat utensil underneath the pear so you can transfer the entire half onto the tart. Press on the pear to fan the slices toward the top narrow end of the pear.

Slide the pear half onto the frangipane carefully – you can move the pear after you place it, but not much.

Repeat with three other pear halves until there are four halves on the tart, evenly spaced.

Place the tart on a baking sheet and bake in the oven for about 45-50 minutes, until the frangipane is puffed, golden brown, and firm to the touch. Cool the tart on a wire rack.

Before serving, you can brush the pears with some warmed apple jelly to glaze, or dust confectioner’s sugar over the tart.

Pear And Frengepane tart

Pear and Hazelnut Frangipane Tart 

This is a dessert that I often prepared for my dinner parties and also when I was asked to bring a dessert.  Since pears are in season I thought I would repeat a recipe I posted July 7, 2007.  The recipe calls for Bosc pears which do not soften when cooked.  I prefer a Bartlett pear.  This tart looks so delectable like one from a European bakery.

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Ingredients:

Tart Crust:

1 3/4 cup flour

1 Tablespoon sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter cut into 8 pieces

3 - 5 Tablespoons ice water

***

In a food processor, pulse flour, sugar, salt and butter until it resembles corn meal. Add ice water only until a small handful squeezed holds together. Pat into a 10 inch tart pan. I use the bowl of a serving spoon to even and smooth the bottom.

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Frangipane:

Ingredients:

1 cup hazelnuts, skins rubbed off and cooled

1/2 cup sugar

1/4 cup flour

6 Tablespoons unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

***

3 firm ripe Bosc pears (I prefer Bartlett)

1/4 cup apricot preserves, heated and strained

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Directions:

Heat oven to 350 degrees. Place hazelnuts on a baking sheet in a single layer and heat in oven for 12 to 15 minutes. The skins will crack and loosen. Remove from oven and place in a towel and roll up to allow steam to loosen skins more. When cool rub between layers of the towel to remove the loosened skins.

***

Place the cool hazelnits and 1/4 cup sugar and 1/4 cup flour in a food processor and pulse to chop the hazelnuts.

***

In a mixer bowl add the butter and 1/4 cup sugar and beat until the mixture is light and fluffy. Add the eggs and extract flavorings and fold in the nut mixture. Spread on the crust.

***

Peel the 3 Bosc pears. Cut each pear in half and slice lengthwise in 1/4" strips being careful not to cut all of the way through at the blossom end. This will allow you to fan out the pears. Arrange the blossom end of pear to the center of the tart. I have already sliced the pears through and arranged the slices in a decorative design of the tart.

***

Bake 30 to 40 minutes at 350 degrees. Heat and strain the apricot preserves. When the tart has cooled spread the strained preserves on the pears only.

Pear and Hazelnut Frangipane Tart. 5***** And My Favorite!

Pear and Hazelnut Frangipane Tart

European Sweets 5*****

This dessert brings back memories of the fabulous European sweets. This is my go to dessert when I entertain or take to a pot-luck. It will make your dish shine and you are the star!

Ingredients:

Crust:

1 3/4 cup flour

1 Tablespoon sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter cut into 8 pieces

3 - 5 Tablespoons ice water

In a food processor, pulse flour, sugar, salt and butter until it resembles corn meal. Add ice water only until a small handful squeezed holds together. Pat into a 10 inch tart pan. I use the bowl of a serving spoon to even and smooth the bottom.

***

Frangipane:

Ingredients:

1 cup hazelnuts, skins rubbed off and cooled

1/2 cup sugar

1/4 cup flour

6 Tablespoons unsalted butter, softened

2 large eggs

1 teaspoon vanilla

1/2 teaspoon almond extract

***

3 firm ripe Bosc pears

1/4 cup apricot preserves, heated and strained

***

Directions:

Heat oven to 350 degrees. Place hazelnuts on a baking sheet in a single layer and heat in oven for 12 to 15 minutes. The skins will crack and loosen. Remove from oven and place in a towel and roll up to allow steam to loosen skins more. When cool rub between layers of the towel to remove the loosened skins.

***

Place the cool hazelnits and 1/4 cup sugar and 1/4 cup flour in a food processor and pulse to chop the hazelnuts.

***

In a mixer bowl add the butter and 1/4 cup sugar and beat until the mixture is light and fluffy. Add the eggs and extract flavorings and fold in the nut mixture. Spread on the crust.

***

Peel the 3 Bosc pears. Cut each pear in half and slice lengthwise in 1/4" strips being careful not to cut all of the way through at the blossom end. This will allow you to fan out the pears. Arrange the blossom end of pear to the center of the tart.   I have already sliced the pears and arranged the slices in a decorative design of the tart.

***

Bake 30 to 40 minutes at 350 degrees. 

Heat and strain the apricot preserves. When the tart has cooled spread the strained preserves on the pears only.

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