Pear and Chocolate Frangipane Crown Tart
Pear and Chocolate Frangipane Crown Tart
Ingredients
For the Tart
- 1 puff pastry, sheet, round
- 2 pears, large, canned or poached, peeled and halved
- 1/2 cup mini chocolate chips
- 1 egg, large, for egg wash
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
For the Frangipane
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 3/4 cup almond flour
Instructions
- 1
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Unroll the round puff pastry sheet onto the prepared baking sheet.
⏱️ 2 min•🌡️ 375
- 2
Prepare the frangipane: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and almond extract until well combined. Stir in the all-purpose flour and almond flour until a smooth, thick paste forms.
⏱️ 8 min
- 3
Place a small, oven-safe bowl (about 4-5 inches in diameter) upside down in the center of the puff pastry sheet. This will act as a guide for the frangipane.
⏱️ 1 min
- 4
Spoon the frangipane mixture around the base of the inverted bowl, creating an even ring. Gently spread the frangipane with a spatula, ensuring it forms a consistent layer about 1 1/2 inches wide, leaving a border of puff pastry around the outer edge.
⏱️ 5 min
- 5
Evenly sprinkle the mini chocolate chips over the frangipane layer.
⏱️ 1 min
- 6
Arrange the pear halves on top of the chocolate chips and frangipane, encircling the inverted bowl. Ensure the pears are spaced evenly.
⏱️ 3 min
- 7
Carefully fold the outer edge of the puff pastry up and over each pear half, creating individual pockets that partially enclose the pears. Press the pastry gently against the pears to secure.
⏱️ 5 min
- 8
Gently remove the inverted bowl from the center of the tart. The exposed inner circle of pastry should be visible.
⏱️ 1 min
- 9
Using a sharp knife or pizza cutter, cut the exposed inner circle of pastry into 8-12 wedge-shaped sections, radiating outwards from the center towards the frangipane ring.
⏱️ 2 min
- 10
Take each pastry wedge and gently twist it once or twice, then lay it flat, slightly overlapping the frangipane and pears. This creates the 'crown' effect. Repeat for all wedges.
⏱️ 3 min
- 11
In a small bowl, whisk the remaining large egg with 1 teaspoon of water to create an egg wash. Lightly brush the exposed puff pastry (including the twisted wedges) with the egg wash.
⏱️ 2 min
- 12
Sprinkle the sliced almonds over the frangipane and pears.
⏱️ 1 min
- 13
Bake for 30-35 minutes, or until the puff pastry is golden brown and puffed, and the frangipane is set. If the pastry browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375
- 14
Remove the tart from the oven and let it cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min
- 15
Just before serving, dust generously with powdered sugar.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pear and Chocolate Frangipane Crown Tart
Ingredients
For the Tart
- 1 puff pastry, sheet, round
- 2 pears, large, canned or poached, peeled and halved
- 1/2 cup mini chocolate chips
- 1 egg, large, for egg wash
- 1/4 cup sliced almonds
- 2 tablespoons powdered sugar, for dusting
For the Frangipane
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 3/4 cup almond flour
Instructions
- 1
Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Unroll the round puff pastry sheet onto the prepared baking sheet.
⏱️ 2 min•🌡️ 375 - 2
Prepare the frangipane: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the large egg and almond extract until well combined. Stir in the all-purpose flour and almond flour until a smooth, thick paste forms.
⏱️ 8 min - 3
Place a small, oven-safe bowl (about 4-5 inches in diameter) upside down in the center of the puff pastry sheet. This will act as a guide for the frangipane.
⏱️ 1 min - 4
Spoon the frangipane mixture around the base of the inverted bowl, creating an even ring. Gently spread the frangipane with a spatula, ensuring it forms a consistent layer about 1 1/2 inches wide, leaving a border of puff pastry around the outer edge.
⏱️ 5 min - 5
Evenly sprinkle the mini chocolate chips over the frangipane layer.
⏱️ 1 min - 6
Arrange the pear halves on top of the chocolate chips and frangipane, encircling the inverted bowl. Ensure the pears are spaced evenly.
⏱️ 3 min - 7
Carefully fold the outer edge of the puff pastry up and over each pear half, creating individual pockets that partially enclose the pears. Press the pastry gently against the pears to secure.
⏱️ 5 min - 8
Gently remove the inverted bowl from the center of the tart. The exposed inner circle of pastry should be visible.
⏱️ 1 min - 9
Using a sharp knife or pizza cutter, cut the exposed inner circle of pastry into 8-12 wedge-shaped sections, radiating outwards from the center towards the frangipane ring.
⏱️ 2 min - 10
Take each pastry wedge and gently twist it once or twice, then lay it flat, slightly overlapping the frangipane and pears. This creates the 'crown' effect. Repeat for all wedges.
⏱️ 3 min - 11
In a small bowl, whisk the remaining large egg with 1 teaspoon of water to create an egg wash. Lightly brush the exposed puff pastry (including the twisted wedges) with the egg wash.
⏱️ 2 min - 12
Sprinkle the sliced almonds over the frangipane and pears.
⏱️ 1 min - 13
Bake for 30-35 minutes, or until the puff pastry is golden brown and puffed, and the frangipane is set. If the pastry browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 35 min•🌡️ 375 - 14
Remove the tart from the oven and let it cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
⏱️ 15 min - 15
Just before serving, dust generously with powdered sugar.
⏱️ 1 min