{"id":10850,"date":"2012-12-15T15:03:33","date_gmt":"2012-12-15T23:03:33","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=10850"},"modified":"2012-12-15T15:03:33","modified_gmt":"2012-12-15T23:03:33","slug":"pear-frangipane-tart-with-vanilla-bean-and-orange","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/pear-frangipane-tart-with-vanilla-bean-and-orange","title":{"rendered":"pear frangipane tart with vanilla bean and orange"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-mrogan-pear-fragipane-tart.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-10853\" alt=\"chef mrogan pear fragipane tart\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-mrogan-pear-fragipane-tart-500x500.jpg\" width=\"500\" height=\"500\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-mrogan-pear-fragipane-tart-500x500.jpg 500w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-mrogan-pear-fragipane-tart-150x150.jpg 150w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-mrogan-pear-fragipane-tart-300x300.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #ff0000;\"><strong>pear frangipane tart with vanilla bean and orange<\/strong>&nbsp;<\/span><\/p>\n<p><span style=\"color: #ff0000;\">makes one tart<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #ff0000;\"><span style=\"text-decoration: underline;\"><span style=\"text-decoration: underline;\">what you need<\/span>:<\/span><\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">shell<\/span><\/span><br \/>\n<span style=\"color: #999999;\">\u00bd pound (8 ounces) unsalted butter, plastic state<\/span><br \/>\n<span style=\"color: #999999;\"> 4 ounces granulated sugar<\/span><br \/>\n<span style=\"color: #999999;\"> 2 egg yolks, room temperature<\/span><br \/>\n<span style=\"color: #999999;\"> 1 egg, room temperature<!--more--><\/span><br \/>\n<span style=\"color: #999999;\"> 1 teaspoon orange blossom water (or almond extract)<\/span><br \/>\n<span style=\"color: #999999;\"> pinch of kosher salt<\/span><br \/>\n<span style=\"color: #999999;\"> \u00be pound all purpose flour, sifted<\/span><\/p>\n<p><span style=\"color: #333333;\"><em>frangipane<\/em> filling<\/span><br \/>\n<span style=\"color: #999999;\">7 \u00bd ounces blanched silvered raw almonds, finely ground<\/span><br \/>\n<span style=\"color: #999999;\"> 3 ounces granulated sugar<\/span><br \/>\n<span style=\"color: #999999;\"> \u00bd teaspoon kosher salt<\/span><br \/>\n<span style=\"color: #999999;\"> 2 tablespoons powdered sugar, sifted<\/span><br \/>\n<span style=\"color: #999999;\"> 2 ounces (4 tablespoons) unsalted butter<\/span><br \/>\n<span style=\"color: #999999;\"> 1 egg, room temperature<\/span><br \/>\n<span style=\"color: #999999;\"> 1 egg white, room temperature<\/span><br \/>\n<span style=\"color: #999999;\"> 1 teaspoon vanilla extract&nbsp;<\/span><br \/>\n<span style=\"color: #999999;\"> 1 teaspoon almond extract<\/span><br \/>\n<span style=\"color: #999999;\"> 1 teaspoon&nbsp; orange zest<\/span><br \/>\n<span style=\"color: #999999;\"> 2-3 beautiful ripe pears, peeled, quartered, seeds and core removed<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\">garnish<\/span><\/span><br \/>\n<span style=\"color: #999999;\"> confectioner\u2019s sugar (as needed)<\/span><\/p>\n<p><a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-morgan-pear-tart.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-10852\" alt=\"chef morgan pear tart\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-morgan-pear-tart-500x500.jpg\" width=\"500\" height=\"500\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-morgan-pear-tart-500x500.jpg 500w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-morgan-pear-tart-150x150.jpg 150w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/chef-morgan-pear-tart-300x300.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><span style=\"color: #999999;\"><span style=\"text-decoration: underline;\"><span style=\"color: #ff0000; text-decoration: underline;\">how to<\/span><\/span>:<\/span><\/p>\n<p><span style=\"text-decoration: underline; color: #333333;\"><span style=\"text-decoration: underline;\"><em>frangipane<\/em> filling<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #ff0000;\">Create Frangipane.&nbsp;<\/span> <span style=\"color: #999999;\">Place almonds, salt, and sugars in a food processor until finely ground. Add butter to food processor and continue to pulse. Add egg, egg white, extracts, and zest. Pulse until well combined. Frangipane can be made in advance and stored in the refrigerator.<\/span><\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;\"><span style=\"color: #333333; text-decoration: underline;\">shell<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Make P\u00e2te Sucr\u00e9e.<\/span>&nbsp;<\/span>&nbsp;Using a stand alone mixer fit with a paddle attachment, mix together sugar and butter. Add egg, egg yolks, and orange blossom water (or extract) to creamed butter until incorporated. Add flour and salt. mix until incorporated.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Chill. <\/span>Remove dough from the mixer bowl. Form dough into a large disc (or square, if using a square tart pan). Wrap dough in plastic wrap and place in the refrigerator for at least 30 minutes to chill.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Shape. <\/span>Remove from the refrigerator. Remove plastic wrap. Use a rolling pin to roll dough out in a lightly floured surface (or in between two sheets of parchment paper) until \u215b inch thick. Gently place dough in the tart pan and press against the sides. Roll the rolling pin over the top to cut the dough with the edge of the tart pan.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Dock<\/span>.<\/span> Pierce crust with a fork to release air.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Partially Bake Shell. <\/span>Place aluminum foil over the dough and place beans or pie weights on top of the aluminum foil.&nbsp; Place tart on a baking sheet lined with parchment paper.&nbsp;Bake in an oven preheated to<span style=\"color: #ff0000;\"> 350 degrees Fahrenheit. <\/span>Once crust edge has set (edges do not appear wet), remove the foil and beans. Continue to bake for a few minutes longer until the shell no longer looks wet (but not yet golden).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cool.&nbsp; <\/span>Remove tart shell from the oven and let it cool slightly.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add <em>Frangipane.<\/em> <\/span>Pour <em>frangipane<\/em> into partially baked tart shell (should come about half way up the side).<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Add Pears<\/span>. <\/span>Add pear wedges to frangipane in a decorative way.&nbsp;<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Bake. <\/span>Bake the tart in the oven preheated at<span style=\"color: #ff0000;\"> 350 degrees Fahrenheit<\/span> until golden brown. Do not over bake or it will be dry.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Cool. <\/span>Remove from oven and let it cool.&nbsp;<\/span><\/li>\n<\/ul>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n<p style=\"text-align: center;\"><span style=\"color: #999999;\">&nbsp;<a href=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/DSC00065.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter  wp-image-10854\" alt=\"DSC00065\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/DSC00065-580x386.jpg\" width=\"406\" height=\"270\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/DSC00065-580x386.jpg 580w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2012\/12\/DSC00065-350x233.jpg 350w\" sizes=\"auto, (max-width: 406px) 100vw, 406px\" \/><\/a><\/span><\/p>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n<p><span style=\"color: #999999;\">&nbsp;<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>pear frangipane tart with vanilla bean and orange&nbsp; makes one tart what you need: shell \u00bd pound (8 ounces) unsalted butter, plastic state 4 ounces granulated sugar 2 egg yolks, room temperature 1 egg, room temperature<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342,18],"tags":[],"class_list":["post-10850","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/10850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=10850"}],"version-history":[{"count":10,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/10850\/revisions"}],"predecessor-version":[{"id":10864,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/10850\/revisions\/10864"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=10850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=10850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=10850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}