Pear Frangipane Tart
Ingredients
- 1 Shortbread Shell or Almond Crust pressed into a 10 inch tart pan and parbaked for 15 minutes at 350 F
- 6 tablespoons cold non-hydrogenated vegan margarine cut into pieces
- 2/3 cup granulated sugar
- 1 1/4 cup blanched sliced almonds pulsed in a food processor into a fine meal
- 2 tablespoons cornstarch
- 1 pinch salt
- 1/4 teaspoon ground cinnamon
- 2/3 cup plain almond milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 4 pcs pears (Bartlet or Bosc) peeled, cored and sliced into thin rounds
- 1/4 cup apricot jam melted
Instructions
- Preheat oven to 350 F. In a food processor pulse together margarine, sugar, ground almonds, cornstarch, ground cinnamon, and salt until crumbly. Continue to pulse and stream in almond milk, vanilla extract, and almond extract to form a thick batter. Spread frangipane mixture into tart shell.
- Peel the pears, remove the core and slice in half. Slice each half into 1/4 inch thin slices and lay overlapping slices on top of the frangipane, gently pressing the pears half way into the batter. Bake the tart for 35 to 40 minutes until the top is golden brown, then move the tart onto a cooling rack and cool for 20 minutes, then brush top of pears with melted jam. Cool tart for at least another hour before slicing with a thin, sharp knife dipped in cold water.
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