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Food + Drink

Frangipane Tart

A poached pear delight, with homemade buttery crumbly crust.

Frangipane Tart

"I love French pastries, American pastries have too much sugar in them in my opinion which drowns out the delicate flavors of whatever else is being used. The French do a great job of balancing flavors of nuts, fruits, and butter so that each ingredient shines and they also make sure that the mouthful of each dessert is light and airy."


  2 pears, peeled, cut in quarters and cored
  1 bottle of dry white wine (I used an affordable sauvignon blanc)
  1/2 cup granulated sugar
      1 cup all purpose flour
      1 stick of butter
      1/4 teaspoon salt
      2 tablespoons ice cold water
        1/2 cup butter, softened
        1/2 cup sugar
        1 egg beaten
        1 egg yolk
        1 tablespoon brandy
        1/4 teaspoon almond extract
        2/3 cup almond meal
        2 tablespoons all purpose flour

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