5/1/2020 Pear and Frangipane Crostata Recipe - NYT Cooking
Pear and Frangipane Crostata
By David Tanis
Y I E L D 8 to 10 servings
TIME 1 hour, plus chilling
Basically a batter of ground almonds in a buttery sweet Italian-style crust, this easy tart is sublime with a little sugared
fruit baked on top — apples or pears in the cold months, cherries and stone fruit in summer — but it is also very good
plain, served with a fruit compote alongside. A small wedge is sufficient after a big meal, but no one will complain if
you serve a dab of whipped cream or ice cream on the side. This tart is best on the day it is baked: Save time by
making the dough and lining the tart pan up to a week in advance and freezing.
INGREDIENTS PREPARATION
FOR THE DOUGH: Step 1
Make the dough: Heat oven to 375 degrees. In a stand mixer or in a
½ cup/100 grams granulated sugar bowl with a sturdy whisk, beat together sugar, salt, eggs and butter.
Pinch of salt Fold in flour and knead the dough into a ball. Squash the dough into a
disk, wrap in plastic wrap and refrigerate for at least an hour or up to 2
1 whole egg, plus 2 yolks
days before using. (Dough can also be frozen up to 2 months.) Roll out
½ cup/115 grams unsalted butter (1 dough using a lightly floured rolling pin or press dough into a 10-inch
stick), softened French tart pan. Freeze or refrigerate tart shell while you make the
2 ¼ cups/290 grams all-purpose flour filling. (It is not necessary to blind bake the tart shell.)
Step 2
FOR THE FILLING:
Make the filling: Whisk together almonds, sugar, butter, egg yolks and
1 cup/110 grams finely ground whole egg until creamy, then whisk in rum and almond extract.
blanched almonds
Step 3
½ cup/100 grams granulated sugar,
plus 2 tablespoons for sprinkling Spread the frangipane batter evenly over the bottom of tart shell, and
arrange pear slices over in a circular pattern. Sprinkle with 2
3 tablespoons/45 grams melted
tablespoons sugar. Bake at 375 degrees, for 10 minutes, then reduce
unsalted butter
heat to 350 degrees. (If pastry is browning too quickly, loosely cover
2 egg yolks, plus 1 whole egg edges with foil.) Bake for 25 to 30 minutes until golden but not too
2 tablespoons dark rum dark and a toothpick pushed into the center of the tart comes out
clean. If it doesn't, bake a few minutes longer.
½ teaspoon almond extract
2 or 3 medium pears, peeled and
sliced 1/4-inch thick
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5/1/2020 Pear and Frangipane Crostata Recipe - NYT Cooking
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