Pear Frangipane Tart

This is my mother in law. She’s sort of like Gemma Teller, only not so intense. She does have a bike. She’s one of the strongest women I know.She’s also gorgeous. Do you see that outfit? Those pants? That blouse? Those shoes? Oh and that cute little boy is my husband. If you met her today you’d never guess her actual age.

She’s a pretty amazing mother in law. I know so many people who have trouble with their in laws, but I seriously lucked out in that department. She welcomed me into the family the minute I met her, and made me feel at home. She’s an open caring person. Most holidays are filled with not only her blood relatives, but also those around her who have become family. She’s seriously amazing.And today is her birthday. So I made her dinner. And sweets. I hoped to show her a fraction of the love she’s shown me over the years. And I loved doing it. Alas, I took far too few photos during the process. But I did take a few of the desserts.I made mini éclairs, because I know this is one of her favorites. I also made a pear tart for dessert. And of course, ice cream for the tart. It was spiced brown butter bourbon ice cream. It was everything I love about the holidays in an ice cream. Make it yourself. Seriously an ice cream maker is one of the best investments ever.

Pear Frangipane Tart

4-5 medium pears, and variety

For the filling:

Adapted from Martha Stewart

7 tablespoons butter, softened

1/3 cup almond paste

1/2 cup sugar

2 eggs

1/3 cup cake flour

1 tablespoon cream

1. Cream together butter, almond paste and sugar. Add eggs, one at a time and beat until smooth. Add flour and cream and mix until incorporated.

For the tart shell:

Adapted from David Lebovitz

3 ounces butter

1 tablespoon vegetable oil

3 tablespoons water

1 tablespoon sugar

pinch of salt

1 rounded cup flour

1. Preheat oven 410 degrees. In an ovenproof bowl mix butter, vegetable oil, water, sugar and salt. Place in oven and heat for a few minutes until melted and bubbling.

2. Remove from oven and add flour. Mix until dough forms a ball and pulls away from the edges of the bowl. Place dough in tart pan and slowly spread to edges, bring dough up sides as well. Prick bottom of dough several times with a fork. Bake un-filled for approximately 10 minutes until edges just start to brown.

3. While shell cools, quarter and core pears. Slice each quarter into thin slices. Pour filling into tart shell. Arrange pears in a fan or any other desired pattern. Sprinkle with sugar. Bake for another 20-30 minutes until filling is set and crust is golden brown.

Spiced Brown Butter Bourbon Ice Cream

Adapted from Chez Pim

1 cup unsalted butter

1 1/2 cups milk

1 1/2 cups cream

1/2 cup sugar

6 egg yolks

1 teaspoon salt

1 vanilla bean

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1 tablespoon bourbon

1. In a saucepan melt butter on medium low heat. Continue to heat butter once melted, it will start to simmer and spit, so make sure you choose a large pan. Swirl pan occasionally to mix. When butter begins to develop brown specks and liquid butter is caramel in color, remove from heat.

2. While butter is heating in another saucepan heat milk, cream, vanilla bean (seeds and pod), nutmeg, cinnamon, salt and 1/4 cup of sugar.

3. Place other 1/4 cup of sugar and yolks in a blender. Turn on low speed and slowly stream in hot butter by removing lid insert. Once yolks and butter are emulsified slowly pour in milk mixture, straining through a sieve first.

4. Return ice cream mix to saucepan and return to heat, cooking until mixture coats the back of a spoon. Pour into a glass bowl over an ice bath. Once cooled add bourbon and place in a sealed container in the fridge for at least 3 hours. Pour into an ice cream maker and freeze according to manufacturers instructions.

2 thoughts on “Pear Frangipane Tart

  1. Pingback: Turkey day! | The Night Bakery

  2. Pingback: Happy Birthday!! | The Night Bakery

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