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Here I am making the frangipane tart with poached pears the most classic of a classic French desert

For the crust: flour: 200g+almond flour 50g, butter 100g, sugar 30g, 1/2 tsp salt and 1 large egg.

For the crust: flour: 200g+almond flour 50g, butter 100g, sugar 30g, 1/2 tsp salt and 1 large egg.

In a food processor, Put all the dry ingredients together and pulse until mixed. Add the egg. Pulse until it comes together in a ball

In a food processor, Put all the dry ingredients together and pulse until mixed. Add the egg. Pulse until it comes together in a ball

Using your hands, Spread the dough in the mould.  I am using a 26 cm tart mould. With a removable base. Cover and refrigerate.

Using your hands, Spread the dough in the mould. I am using a 26 cm tart mould. With a removable base. Cover and refrigerate.

Frangipane 250 almond flour, 150 g butter, 150 g sugar, 10 g (1 tbsp) flour , 2 large eggs, 1 drop of bitter almond extract.

If not using pears For the top baste with milk or cream. Put slivered almonds, dot with butter. Sprinkle other crystallized sugar. Otherwise top with poached pears and some berries

Bake in a preheated oven 180C 50 mins the sprinkle sugar on top and cook 10 more. until golden

To poach the pears or any fresh fruits.. Put 2 cups sugar+4 cups water+lemon peal, spices to your liking and a tbsp lemon juice. Bring to a boil. Peel pears Williams  and add. Simmer around  20 mins

To poach the pears or any fresh fruits.. Put 2 cups sugar+4 cups water+lemon peal, spices to your liking and a tbsp lemon juice. Bring to a boil. Peel pears Williams and add. Simmer around 20 mins

Preheat oven 180C

Prepare the Frangipane: in a food processor, put almond mill, sugar, flour + pinch of salt.  pulse to mix then add butter. Then add eggs. Optional agh almond extract and 2 tbsp rhum

Prepare the Frangipane: in a food processor, put almond mill, sugar, flour + pinch of salt. pulse to mix then add butter. Then add eggs. Optional agh almond extract and 2 tbsp rhum

Speed in the prepared crust dough

Speed in the prepared crust dough

Put the fruits of your likings. I put poached pears and some berries. Bake in a preheated oven 180C 50 mins the sprinkle sugar on top and cook 10 more mins until golden

Put the fruits of your likings. I put poached pears and some berries. Bake in a preheated oven 180C 50 mins the sprinkle sugar on top and cook 10 more mins until golden

  • For 1 crust
  • 200.0g Flour
  • 50.0g Almond flour
  • 30.0g Sugar
  • 1/2tsp Salt
  • 100.0g Butter
  • 1.0g Egg
  • For the frangipane filling
  • 250.0g Almond mill
  • 160.0g Butter
  • 150.0g Sugar
  • 2.0 Eggs large
  • Almond extract
  • 15.0g Flour
  • 2.0Tbsp Rhum optional
  • 3.0 Pears williams poached
  • Oven 180C/1hr
  • Tart baking tray 26 cm