Receta Crostata Di Pera | Pear Frangipane Tart Recipe
This month we could choose any challenge to do and I chose Life of Pie from this year June. The blog checking line from this challenge is: Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like pie!
I chose to make something Italian as we leave for Italy in 3 days time. I know that a crostata is best suited to stone fruit and Jamie Oliver uses figs for his recipe. But my local shop had a choice of apples, pears and gooseberries and as I had already made a gooseberry cheesecake I decided to use the pears. The filling is moist and delectable. It is the first time I have made a frangipane tart and I knew I would love it, as I love marzipan and they are so similar. I was not very impressed with my rolling out of my pastry and so it is a bit thicker than I would have liked it to be. But regardless, it tastes good and as I did not work it too much, it is nice and short. That is the key when working with shortcrust pastry. You have to work it as little as possible. My step son came to visit and so I sent him home with half the tart so that Dave and I would have less temptation during the week!
Crostata Di Pera | Pear Frangipane Tart Recipe
Adapted from Jamie’s Italy page 279
Ingredients:
for the pastry
- 125g butter, plus extra for greasing
- 100g icing sugar - I used fructose
- Pinch of salt
- 255g flour
- Zest of 1 lime
- 2 egg yolks
- 30mls milk
- for the crostata
- 285g blanched almonds, divided
- 55g flour
- 255g butter
- 255g caster sugar - I used fructose
- 2 eggs, lightly beaten
- 5mls vanilla extract
- 10mls calvados
- 1 pear
- Simple syrup for brushing
- 1 sprig rosemary, leaves picked and finely chopped
Method:
for the pastry
Grease a tart tin with butter
Cream together the butter, sugar and salt in a food processor
Add the flour, zest and yolks and pulse until the mixture resembles coarse bread crumbs
Add the milk and process until the dough forms
Turn out and wrap ion cling film
Leave in the fridge for 1 hour
Roll the pastry out quite thin and line your tart tin
Put the tin into the freezer for 1 hour
Preheat the oven to 180°Celsius
Blind bake your tart case for 10 minutes
Remove the baking beans and bake for a further 2 minutes
Leave to cool while you make the frangipane mixture
for the crostata
Blitz 255g almonds in a food processor until fine
Place in a large mixing bowl with the flour
Cream together the butter and sugar
Add to the almond and flour mix together with the eggs, vanilla and calvados
Fold the ingredients together until incorporated and the mixture is smooth
Place in the fridge for 30 minutes
Preheat the oven to 170°Celsius
Place the frangipane mixture into the pastry case
Core and slice the pear and arrange the slices on top
Brush the top of the pears with the simple syrup
Roughly chop the rest of the almonds and sprinkle on top together with the rosemary
Bake for 40 minutes and leave to cool for 30 minutes before slicing
2.2
http://tandysinclair.com/crostata-di-pera-pear-frangipane-tart-recipe/
Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com
Blog Checking Lines:
In a “celebration” of past Daring Cooks and Daring Bakers challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!
What I blogged:
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.