Super Yummy Recipe — By Marlisa—
INSPIRATION — My dear friend Jeanette has many fruit trees. (About Jeanette and Peony article) On a recent visit she had tons of pears ripe. I was very excited to cook with them. Then she told me their name “Clapp’s Favorite Pears” What? really? that is my last name so of course I became committed and excited to use them. She planted in 1975 when I was 5. I teased her she must have known we’d be friends like 40 years later.
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HEALTHY BAKING — Old tart tins are mostly aluminum which is not great/healthy to cook in. See notes bottom of page and links to buying alternatives. Consider bees wax food wraps for your health and the environment.
FRANGIPANE?
Heck I had no idea what it was, how to spell it or pronounce it. This is my first frangipane I ever made and it was awesome/yummy. Wikipedia says “Frangipane is a sweet filling made from or flavored with almonds.”
I had no almond powder I put almonds in my NutriBullet. (Can use blender or food processor)
INGREDIENT CARDS
In addition to typing out the ingredients on this blog I created recipe/ingredients cards too. They are available as images below and as a pdf file.
BELOW — HOW PAGE WORKS
First I will tell you the basic steps. Then I list ingredients and show ingredient cards you can download/save. (pdf available also) Then I detail each step in the process.
STEPS
Here are the steps and below I will detail each step more below
1. Make dough – then refrigerate for 2 hours
2. Put dough in tart containers then refrigerate for 1 hour
3. Bake dough in tarts – 10 minutes
4. Make Frangipane put into each tart pan
5. Make poach pears (could do sooner while dough is resting ) I did while tarts did their 1 hour rest in refrigerator
6. Put pears in tarts with the frangipane
7. Bake at 320 degrees for approximately 20-25 minutes or until lightly golden
8. ENJOY!!!
Eat alone or serve with ice cream or whip cream
INGREDIENTS
Sweet Dough — Ingredients
1/2 cup unsalted butter
1/2 cup sugar (can also use half brown sugar)
pinch salt
1 1/2 cups flour
1/3 cup almond meal *
2 tsp vanilla or vanilla bean paste
2 whole eggs
* I had no almond powder — I put sliced almonds in my NutraBullet. You can use any blender or food processor you have.
Poached Pears — Ingredients
1/3 cup honey
1 cup sugar
5.5 cups water (3 cups water 2 cups white wine if you use wine)
Flavor:
3 bay leaves
3/4 tsp peppercorns ( I just ground some pepper corns into pot)
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 or half tsp vanilla or vanilla paste
fresh ginger (few small pieces depending on how much you like ginger)
pears, peeled & cored from bottom – I used 12 small Clapp’s Favorite Pears
FRANGIPANE — INGREDIENTS
1/2 cup granulated sugar
(You can process to be finer some recipes use caster flour )
1/2 cup butter (soft)
2 eggs
1 1/4 cup almond flour
(If you do not have flour use blender/food processor — I put
sliced almonds in nutribullet)
1 table spoon flour
can add tsp rum – I did not
STEP 1 — MAKE SWEET DOUGH & REFRIGERATE 2 HOURS
Put butter, sugar, vanilla and salt in bowl and cream together. Beat in eggs until fluffy and well mixed. Add your ground almonds (or meal) and mix till it forms dough.
The dough needs to rest and chill so next step is refrigerate for 2 hours. I flattened mine on a plate and covered with wrap. You can also flatten and place between wrap. (Try wrap alternatives that are not plastic like beeswax)
STEP 2 — PUT DOUGH IN TARTS & REFRIGERATE 1 HOUR
STEP 3 — BAKE DOUGH IN TARTS
Next roll out dough to put in tarts. Flour your work surface and roll out dough. You will need to put flour on pastry too. Roll to the thickness you want. Cut to fit tart tins. I roughly cut mine with knife larger than mold. (photo below) When you put dough in container (or before) prick holes with a fork.
The dough must rest in the tart pan – refrigerate for 1 hour.
(good time to poach pears)
Bake just the dough in tart pans at 320° for 20-25 minutes or until nice light brown golden color
STEP 4 — POACH PEARS
Prepare Pears: I saw a video online that used a a melon baller – what a great idea. You can also use a small spoon. I used a small knife and a teaspoon. Go thru the bottom and clean out/remove seeds and any hard core material. Be careful to keep pear intact and not break thru the sides.
Poaching Pears: In a deep pan add honey, sugar, bay leaves, pepper corns and other flavors you choose (see my lost above) and bring to the boil. Other flavors: You can use some or all of what is listed. You do not need to have all. I added cloves, cinnamon, nutmeg, fresh ginger in small chunks and vanilla paste.
Add pears and water and cover. Cooking time will vary depending on size and variety of pear. Simmer in a low heat for maybe 40 minutes. Test as needed you want to be tender. (You can use wine here I did not)
STEP 5 — MAKE FRANGIPANE & PUT IN TART PANS
Preheat oven to 320⁰ (May still be on from baking dough in containers)
For the frangipane, mix butter & sugar to smooth/creamy – add eggs, almonds flour & flour – mix until light and fluffy
Do not over mix
Option you can use small amount Rum too – I did not
Put some in each tart.
STEP 6 — PUT PEARS IN TARTS WITH FRANGIPANE
Once your frangipane is in each tart you want to add a pear. You want the pears to kind of sit and squash into the tin a bit. If you cut the bottom 1/3 or 1/2 of the pear (depending on pears size) with small vertical cuts you can then twist it a bit. (kinda like fanning it out)
STEP 7 — BAKE
Once you have a pear in each tart I would place all on a baking sheet. Then bake at 320 degrees for approximately 25 minutes. Watch them – time varies depending on size of pears.
STEP 8 — ENJOY!
Share with friends and family your work of yummy art.
Give me any feed back — much appreciated I am new to sharing my recipes and it will mean a lot to me.
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BELOW – Additional photos and Resources & Links
Great rolling pin my latest yard sale find
With the last name Clapp I could not resist
Plus my dear friend Jeanette grew them
“Pyrus communis ‘Clapp’s Favorite‘ Clapp’s Favorite Pear is very large, elongated, long-necked fruit that is green colored when immature, but ripens to a lemony yellow. It’s white flesh is fine-grained, very sweet and highly flavored – great for dessert, fresh eating and canning.”
— Grandpa’s Orchard website>
“pears & lobster boats”
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RESOURCES & LINKS
HONEY FROM VERMONT
This is the honey I used for this recipe
Calendonia Spirits Raw Honey from Hardwick Vermont >
Note: They also make gin and vodka caledoniaspirits.com/spirits
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HEALTHY BAKING
Old tart tins are mostly aluminum which is not great/healthy to cook in. I am thinking the copper ones might be better. I love antiques but we have learned and changed over the years what we cook with and/or put in our bodies.
If You Care Baking product
Paper Pie Pans website ifyoucare.com >
I have not yet tried this product let me know if you do
Beeswax Food Wrap
I want to try these from Vermont – Beeswax food wrap >
EcoBake Baking Paper Mold
ecobake.shop >
I have not yet tried these products — let me know if you do
