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
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Pear and Frangipane Tart
Review 1 for Pear and Frangipane Tart
5 out of 5
5 out of 5
,San Francisco
June 19, 2014
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
Thank you! You have successfully submitted a comment for this review.
Perfect tart recipe – received rave reviews!
June 19, 2014
Reminds me of the pear and almond tarts I ate in Paris, would absolutely make again. The only part that might present some difficulty is placing the pears in the tart, but other than that, this is a pretty easy recipe that creates an impressive result. Note: I made the crust in a food processor and it was perfect.
Pros: Appearance, Impressive, Will Make Again