Pear and Frangipane Tart

The best pear varieties to use for baking are Anjou and Bartlett because their texture remains firm and smooth. Anjou pears are almost egg shaped, with green skin that often has a yellow tinge when ripe. Bartlett pears, also known as Williams' pears, have thin skins that ripen from dark green to light green and then to yellow. When choosing pears for baking, select ones that are firm but not rock-hard, have a good fragrance, and are smooth and unblemished with their stems still attached. Autumn is the best season for these pears, but they are available almost all year long.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Pear and Frangipane Tart
Review 1 for Pear and Frangipane Tart
5 out of 5
5 out of 5
LoveToCook123
October 9, 2010
Would You Recommend? Yes
0points
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Great recipe!
October 9, 2010
This is a pretty simple recipe but the dessert is so good, and looks quite impressive!
In the unlikely eventuality that your guests don't finish this tart on day 1, the leftovers will make for a great breakfast, it goes so well with coffee in the morning!
Review 2 for Pear and Frangipane Tart
5 out of 5
5 out of 5
pastryqueen
Upstate NY
August 31, 2010
Would You Recommend? Yes
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Elegant, delicious dessert!
August 31, 2010
I have made this a Thanksgiving staple at my house for the past 8 years, It is easy(er) than you think), and makes an impressive dessert. I serve it with rum spiked whipped cream.
Review 3 for Pear and Frangipane Tart
5 out of 5
5 out of 5
1pastrygirl
Thousand Oaks, CA
May 14, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Fantastic Tart
May 14, 2010
This is one of the best desserts ever! It
looks hard to make, but it just takes a little time. Don't worry about making the pears look perfect, because once you bake it, and
the almond cream puffs up around them,
it look gorgeous no matter what! Sprinkle with powdered sugar, and serve with vanilla ice cream. Everyone will love this!