I don’t know if you’ve seen a new magazine on the newsstands (it’s actually the second issue…) called Grazia Food featuring Chiara Maci on the cover. Since I follow her on IG, I bought the semi-annual issue to take a look, and I prepared the frangipane tart with pears and raspberries that you can find on page 116.
Frangipane is an almond-based cream made with eggs, butter, and sugar that in this recipe envelops the half pears and flavors them in a delicate and pleasant way.
The raspberries, which I personally adore, complete the flavor and add a delightful aesthetic touch!
I used a pre-made shortcrust pastry as the cake base with pears, ensuring to bake it at a low oven temperature to prevent it from browning too much.
I’ll leave you with other recipes, but as always, I invite you to search among the over 3000 recipes already on the blog for the one you like best using the search box at the top next to the title with the magnifying glass: just enter the ingredient or dish type you prefer, and you can read all the recipes published on that specific food or cooking method, thank you!
P.S. THIS ALMOND CREAM, PEAR, AND RASPBERRY TART IS ONE OF THE BEST CAKES EVER MADE ON THE BLOG!!!!!!!!!! When you bite into the slice of pear with the raspberry, it explodes in your mouth with an amazing mix of sweet and tangy, A BOMBSHELL OF DELICIOUSNESS!!!!!!!!!!!!!!!!!!!!!!!!
P.P.S BETTER TO USE CHOPPED ALMONDS RATHER THAN FLOUR IN MY OPINION BECAUSE EVEN CHOPPED, THE ALMONDS STILL HAVE TINY PIECES AND ARE VERYYYYY PLEASANT ON THE PALATE, DEFINITELY BETTER THAN FLOUR WHICH IN THE END WOULD MAKE A MUSH… at least that’s my personal idea!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°I opened a channel of recipes open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe! °°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°““““““““°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
FRANGIPANE TART WITH PEARS AND RASPBERRIES
- Difficulty: Very easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE FRANGIPANE TART WITH PEARS AND RASPBERRIES
- 3 eggs
- 1 package shortcrust pastry
- 50 g butter
- 130 g sugar
- 1 teaspoon vanilla extract
- 200 g almond flour (or finely chopped blanched almonds)
- 3 pears (I use Williams)
- 6 raspberries
Tools RECIPE FRANGIPANE TART WITH PEARS AND RASPBERRIES
#ADV
- Molds PERFORATED TART CAKE PAN 9 INCH
- Mixer KENWOOD MULTIPRO
- Spatulas
FOR THE PREPARATION OF THE RECIPE FRANGIPANE TART WITH PEARS AND RASPBERRIES
I used the ready-made shortcrust pastry disk that I placed on a baking sheet lined with the appropriate parchment paper.
I whip the soft butter with the sugar in a mixer or bowl using electric beaters until obtaining a smooth mixture.
Add the eggs one at a time and then the chopped almonds (or almond flour, as you prefer).
I then create a cream that I will pour over the shortcrust pastry, leveling it well.
Peeled, cored the pears, cut them in half, and arranged them as seen in the step-by-step photos.
Bake at 356°F (180°C) for about 45/50 minutes, but always check your oven!
Pass the cleaned raspberries through granulated sugar and after quickly removing the tart, place them in the center where the core of the pears was, and continue cooking for another 10 minutes or so.
It’s a very, very good dessert…
Enjoy your meal! Annalisa
Remember that at the top of the blog menu there is a magnifying glass 🔎 that allows you to enter an ingredient or the title of a recipe to find all the preparations that have that title or ingredient, and I hope among these you will find recipes to your liking!
