Skip to main content
Search
A community college sponsored by Niagara County

© 2019 SUNY Niagara | All rights reserved.

NFCI logoNiagara Falls Culinary Institute

Partridge in a Pear Tree

Pear Frangipane Tart

123 Dough

Ingredients
  • 1lb Sugar
  • 1lb Margarine
  • 1Lb Butter
  • 3 Eggs
  • 1/2tbsp vanilla
  • 3lb Flour
  • 1 tsp salt
Directions
  1. Cream butter, sugar, and margarine.
  2. Add eggs slowly
  3. Add vanilla, flour, and salt until it comes together
  4. Chill dough
  5. Press 14oz into a 10” tart pan with removable bottom
  6. Chill before baking

Pear Jam

Ingredients
  • 17oz Pear Puree
  • 4 oz Granulated Sugar
  • .75oz apple pectin
Directions
  1. Combine sugar and pectin in a small bowl.
  2. In a medium saucepan, heat pear puree to boil
  3. Add sugar and pectin to the boiling puree
  4. Bring the whole mixture to a boil and remove from heat
  5. Use an immersion blender to combine

Almond Frangipane

Ingredients
  • 8oz almond paste
  • 8oz Sugar
  • 4oz butter
  • 2oz pastry or cake flour
  • 2 oz eggs
Directions
  1. With a paddle attachment on your stand mixer, mix the almond paste and sugar at low speed until evenly mixed
  2. Mix in butter and flour until combined
  3. Beat in the eggs, a little at a time until smooth

Poaching Liquid for Pears

Ingredients
  • 3 cups dry white wine
  • 1 cup of sugar
  • 1 tsp vanilla
  • 4 whole cloves
  • 3 cinnamon sticks
Directions
  1. Peel and halve 5 pears
  2. Combine dry white wine, sugar, vanilla, whole cloves, and cinnamon sticks in a saucepan and bring to a boil; then reduce to a simmer
  3. Immerse pears in poaching liquid and let them poach until fork tender (15-20 minutes)
  4. Remove from liquid and let pears cool

Assembling your Pear Frangipane Tart

Directions

  1. Spray large tart pan with removable bottom with pan spray
  2. Take 12oz of 123 Dough and press evenly into the pan and up the sides
  3. Par Bake @ 350, 10 minutes with pie weights in the bottom to hold shape then 5 minutes without the weights
    • If you do not have pie weights, cover the tart with plastic wrap, fill with rice/beans and wrap up the rice/beans to secure them
  4. Let crust cool
  5. Spread pear jam in an even layer along the bottom, about 1 cup or so
  6. Freeze
  7. Spread almond frangipane over the pear jam, about 1.5-2cups
  8. Core poached pears and slice into 1/8” pieces
  9. Pre-score the tart into 8 even wedges
  10. Assemble 4 fanned pear slices within each wedge
  11. Bake @ 325 for about 40 minutes; until completely set
  12. Let cool
  13. Powder sugar the tart then coat the pear slices with warm jam to make them shine
Pear Tart

Contact

Niagara Falls Culinary Institute
28 Old Falls Street
Niagara Falls, NY 14303
Phone: 716-210-2525

Our reception desk is open Monday through Friday from 8:00 AM – 4:00 PM (EST).

Request Information

Schedule a Visit

Contact Admissions