Red Wine Pear Frangipane Tart
This red wine pear frangipane tart is the perfect holiday dessert. Light and creamy frangipane filling layered with gorgeous red wine poached pears baked in a buttery sweet tart crust. Drizzle with red wine caramel sauce.
Servings 12 servings
9 1/2 inch tart pan
- 5 ounces sugar
- 16 ounces red wine Cabernet or Merlot
- 8 ounces orange juice
- 1 large orange peel
- 10 whole cloves
- 1 stick cinnamon
- 2 teaspoons vanilla extract
- 4 medium bosc pears or another pear good for baking
Pate Sucre (sweet tart dough)
- 4 ounces powdered sugar
- 8 ounces unsalted butter room temperature
- 12 ounces all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg room temperature
- 6 ounces almond paste
- 4 ounces butter softened
- 2 whole egg2
- 1 ounce sugar
- 1 ounce cake flour sifted
- 1/4 teaspoon salt
For The Wine Poached Pears
Place sugar, wine, orange juice, vanilla, and spices into your saucepan and bring to a simmer
Peel your pears and place them into the poaching liquid. Make sure they are covered. If they aren't, add more wine or juice until they are covered.
Let your pears cook in the poaching liquid for 15 minutes. Occasionally turning them to make sure they are cooking on all sides evenly.
Transfer the pears and liquid to a container with a lid (making sure pears are covered) and allow them to cool overnight. The pears will deepen in color overnight.
For the Tart Dough
Blend butter, salt and sugar in the bowl of a stand mixer with the paddle attachment until combined
Add in your egg and vanilla. Add in flour slowly and mix on low until a dough forms
Place dough onto plastic wrap and flatten into a disk. Chill 24 hours before use
For the Frangipane FIlling
Use paddle attachment on low speed to blend together almond paste and sugar.
Add softened butter and blend in completely.
Add eggs two at a time, then flour.
Bake at 350 for 40 minutes. Use a crust cover for the first 20 minutes, then remove. Bake until the frangipane filling puffs up and is golden brown.
Take your tart dough out of the fridge about 20 minutes before you roll it out.
Roll your tart dough to about 1/8" thick and press into a tart pan. Do not grease the pan. Push the dough into the ridges of the tart pan and down into the corners evenly.
Cut off the excess dough and freeze the tart for 20 minutes.
Place some aluminum foil into the tart carefully and press down into the corners. Fill with pie weights or dry beans. Bake in your preheated oven for 15 minutes.
Remove the pie weights by carefully lifting out the aluminum foil and bake for 10 more minutes. Let tart cool completely.
Fill your tart with your frangipane filling and smooth so it's flat
Slice your poached pears length-wise and arrange onto the frangipane filling
Sprinkle some sliced almonds along the outside if desired
Bake the tart for 40 minutes or until the frangipane filling begins to puff and surround the fruit in the center of the tart
Reduce your poaching liquid until it is thick (It should reduce to about 1/3 it's original volume). It will get thicker as it cools.
Serve your tart slightly warm or cold with ice cream and the reduced poaching liquid.
You can use All Purpose Flour instead of Cake Flour, if preferred.
The tart is not very sweet so I highly recommend reducing the poaching liquid to drizzle over the tart for added sweetness
Serving: 1serving | Calories: 560kcal | Carbohydrates: 67g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 229mg | Potassium: 249mg | Fiber: 4g | Sugar: 36g | Vitamin A: 791IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 2mg