Baking Classics: Vanilla Bean-Pear Frangipane Tarts

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Southern Socials

Vanilla Bean-Pear Frangipane Tarts

A French pastry dough classic, Buttermilk Pâte Brisée, serves as the base for this simple dessert while fresh Bosc pears & frangipane offer lovely flavor & depth. Frangipane is a filling prepared with almonds or almond flour that is most often used in tarts. It’s quick to make & highlights seasonal fruit beautifully truly allowing it to shine. As the tart bakes, the filling puffs around & sometimes over the fruit within. A simple dusting of confectioners sugar is all that is needed to dress this lovely dessert for most any occasion from bridal showers & teas to birthday celebrations & garden gatherings. Learn how to make this beautiful tart in your very own kitchen.

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makes 6 {4-inch} servings

After peeling & quartering the pears, brush the cut sides with lemon juice to minimize browning. It will aide in retaining their natural coloration.

Buttermilk Pâte Brisée
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 tsp fresh lemon juice
1/4 tsp vanilla bean paste 
1/2 cup almond flour
2 ripe Bosc pears, peeled & quartered
Powdered sugar
Toasted slivered almonds

Prepare the Buttermilk Pâte Brisée as directed. Divide the dough into 6 pieces. Lightly grease the interior of 6 {4 x 7/8-inch} pastry rings. Roll each portion of dough into a 5-inch circle to a 1/4-inch thickness on a lightly floured surface & place over a ring then fit it into the bottom & sides. Press the dough so there is a snug even fit. Flare the excess dough outwards from the top of the ring then roll the pastry pin over the mold. Discard the dough that falls away from the mold. Place the pastry ring on a parchment paper-lined pan. Repeat with the remaining dough. Pierce the bottom & the sides of the dough all over with a fork. Freeze 20 minutes. Preheat the oven to 425 degrees. Place a piece of parchment paper into each crust. Top with pie weights or dried beans. Bake on the middle oven rack 8 minutes. Remove the partially baked crusts from the oven. Remove the pie weights or dried beans. Bake an additional 2 minutes or until the crust appears just set & pale in the center. Set aside.

 Reduce the oven to 375 degrees. Beat the butter & the sugar with an electric hand mixer on Medium speed until light & fluffy. Scrape down the bowl sides using a rubber spatula. Blend in the egg, the lemon juice & the vanilla bean paste on Low speed until fluffy & smooth. Add the almond flour & mix on Low speed just until combined. Remove the pastry rings from the shells & place on a parchment paper-lined half sheet pan. Be certain the pan has 1-inch sides. Portion about 3 tablespoons of the frangipane into each tart shell filling & spreading it smooth to 1/8-inch from the lip. Remove the core from the center of each piece of the quartered pears then slice into 1/8-inch thick pieces crosswise. Transfer the pear slices to the filled tart shells discarding the smaller slices if they do not fit. Fan them slightly over the filling. Bake 25 to 30 minutes or until slightly puffed over the lip of the tart. It will settle once cool. Expect a small amount of butter to release from the bottom of the tarts onto the parchment paper during baking. Transfer to a wire rack. Cool 30 minutes. Dust with powdered sugar & serve with the toasted almonds.

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{testing notes}

How To Toast Sliced Almonds

Store almonds in a cool, dark environment to extend shelf life & when kept in the freezer, they will hold approximately 6 months without compromising their flavor. Place in a zip top freezer bag & press all of the air out before sealing. 

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Arrange 1 cup sliced almonds on an ungreased baking sheet. Bake at 350 degrees for 5 to 6 minutes stirring halfway through the baking time. Cool completely. Use as directed in recipe applications.

 The Tune
“So Easy To Love” Billie Holiday

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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