Name: Pear Frangipane Tart
Cook time: 55 min
Total time: 55 min
Yield: Yield: one 10-inch pie
Cuisine: German
Ingredients: 1½ cups blanched almond flour; ⅓ cup potato starch; 1½ teaspoons almond extract (preferably bitter almond extract); 4 ounces almond paste; 2 eggs (to add to butter), plus 1 egg yolk (to add to almond paste); ½ cup sugar; 8 tablespoons (1 stick) unsalted butter, at room temperature and very soft (can be partially melted); 1 tablespoon unsalted butter, melted (for brushing pears before pie goes into the oven); 1 teaspoon pear brandy (brandy suggestion: Clear Creek Distillery Pear Brandy, available in select liquor stores and online); 4 ounces lingonberry jam (raspberry jam can be substituted); 1 teaspoon brandy (preferably pear brandy or orange liqueur); ½ cup sliced almonds; 1 tablespoon unsalted butter (omit if dry roasting in oven; see note at end of recipe); 3 to 4 ounces apricot jam; Pinch of salt (about ⅛ teaspoon or less); ½ cup hazelnut meal; 1¼ cups unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; 1 egg, plus 1 egg yolk; ¼ cup sugar; Juice of 1 small lemon (about 2 tablespoons); 3 to 4 large fresh pears (about 2 pounds); 6 tablespoons unsalted butter, cold

Preparation info

Yield:
one
10 inch pie

Difficulty
Easy
Ready in
55 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This pie borrows its flavor from my family’s Christmas dinners in Germany. We would fill pear halves with lingonberry jelly to serve alongside earthy game meat. Many years later, I wanted to see if the sweet, delicate pear and the woodsy tartness of lingonberries could work together in a pastry. As I was creating this pie, I reminisced over times spent in the forest, the herby scents of summer forest flora, and the bushes covered with all varieties of berries ripe for picking.

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