Prepare the Gingerbread Crust: Combine all Gingerbread Crust ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Press the dough into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
Poach the Pears: In a saucepan, combine Water, Granulated sugar, Lemon, and Vanilla bean. Bring to a boil, then add the Pears. Reduce heat and simmer for 15-20 minutes, or until pears are tender. Remove pears and set aside to cool.
Make the Frangipane Filling: Cream together the softened Unsalted butter and Granulated sugar until light and fluffy. Beat in the Almond flour and Egg, then stir in the Almond extract.
Assemble and Bake: Spread the Frangipane Filling evenly over the chilled Gingerbread Crust. Arrange the poached Pears on top of the frangipane. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and the filling is set. Let cool completely before serving.
Ingredients
8
1 1/2 cups192 gAll-purpose flour
1/2 cup57 gPowdered sugar
1/2 tsp2.5 mLGround ginger
1/4 tsp1.25 mLGround cinnamon
1/4 tsp1.25 mLGround cloves
1/2 cup113 gCold unsalted butter-cubed
11Large egg
1 tbsp15 mLCold water
33Bosc pears-peeled, cored, and quartered
4 cups946 mLWater
1/2 cup100 gGranulated sugar
11Lemon-sliced
11Vanilla bean-split and scraped
1/2 cup113 gUnsalted butter-softened
1/2 cup100 gGranulated sugar
1/4 cup30 gAlmond flour
11Large egg
1 tsp5 mLAlmond extract
Equipment
Food processor
9-inch tart pan with removable bottom
Saucepan
Mixing bowls
Instructions
Prepare the Gingerbread Crust: Combine all Gingerbread Crust ingredients in a food processor and pulse until the mixture resembles coarse crumbs. Press the dough into a 9-inch tart pan with a removable bottom. Chill for 30 minutes.
Poach the Pears: In a saucepan, combine Water, Granulated sugar, Lemon, and Vanilla bean. Bring to a boil, then add the Pears. Reduce heat and simmer for 15-20 minutes, or until pears are tender. Remove pears and set aside to cool.
Make the Frangipane Filling: Cream together the softened Unsalted butter and Granulated sugar until light and fluffy. Beat in the Almond flour and Egg, then stir in the Almond extract.
Assemble and Bake: Spread the Frangipane Filling evenly over the chilled Gingerbread Crust. Arrange the poached Pears on top of the frangipane. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until golden brown and the filling is set. Let cool completely before serving.
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