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Fine Cuisine with Art Infusion "To cook is to create. And to create well...is an act of integrity, and faith."
Pear and Macadamia Frangipane Tart
"My tongue is smiling" - Abigail Trillin
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Tuesday, September 19, 2000 Don't forget the candlelight!
Pear and Macadamia Frangipane Tart Bon Appétit October 1989 1 recipe pâté sucrée for 9-inch crust 1 cup salted macadamia nuts ½ cup granulated sugar 3 tablespoons unsalted butter, room temperature 3 tablespoons Poire Williams, or brandy 1½ tablespoons all-purpose flour 1 egg 1 egg yolk 3 small Bartlett pears, peeled, halved and cored ½ tablespoon chilled butter 1 tablespoon granulated sugar Preheat oven to 400ºF. Place pastry in 9-inch tart pan with removable bottom. Press into pan to fit. Pierce crust with fork. Set on cookie sheet and bake until golden brown, about 14 minutes. Cool on rack. Maintain oven temperature Place macadamias in strainer and shake to remove most of salt. Grind nuts finely in processor. Add ½ cup sugar, 3 tablespoons butter, Poire Williams and flour and process, using on/off turns, until loose meal forms. Add egg and yolk and process 10 seconds to incorporate. Spread tart in pan. Thinly slice one pear half crosswise. Set in tart, wide end toward edge, and fan slightly toward center, retaining pear shape. Repeat with remaining pears. Cut ½ tablespoon butter into small pieces and distribute over pears. Sprinkle pears with 1 tablespoon sugar. Set tart on cookie sheet and bake until custard is golden brown and knife inserted in center comes out clean, covering edges with foil if browning too quickly, about 1 hour. Cool in pan on rack. Serve at room temperature. 4 servings.
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