Cranberry & Pear Frangipane Tart, with Cranberry Compote


• Cranberry compote
• 125 gm US cranberries
• 60 gm Castor sugar
• 200 ml – Water
• 2 tsp – lemon juice
• 1 Star anise
• 1 Cinnamon stick

Tart shell
• 250 gm- Flour
• 125 gm Castor sugar
• 1 – Egg
• 1 tsp – Vanilla
• 125 gm – Butter(Chilled, cut in cubes)
• Pinch of Salt
• 9 inch Tart tin ( removable bottom)

Frangipane ( almond cream)
• 115 grams unsalted butter, softened
• 115 grams granulated sugar
• 115 grams almond flour
• 3 large whole eggs, room temperature
• 15 grams unbleached all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon lemon zest

Filling and Topping
• 2- 3 Seasonal pears (peeled cored and sliced)


Cranberry Compote
Add dried cranberries, star anise, cinnamon stick, and water in a deep bottomed pan let it come to a boil.
Simmer and cook for 5 min.
Add lemon juice and sugar, cover and let it simmer for 10-12 min
Allow this mixture to cool down, blend it to desired consistency.

Tart Shell
Butter and dust the tart tin.
Mix sugar and eggs. Stir in the flour and vanilla essence, until mixture is sandy and grainy.
Work in the butter.
When the dough starts to combine, transfer on a work surface dusted with flour and knead.
Cover and chill for 30 min.
Line and blind bake the tart for 10 min, then remove the beans and bake for 10 min.

Frangipane ( almond cream)
Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment (or use a hand-held mixer).
Beat over medium speed until creamy.
Over low speed, add the almond flour, alternating with the egg until the ingredients are incorporated evenly.
Add the flour and mix to combine.
Add the vanilla extract, lemon zest. Chill for 20 min.

Filling and Topping
Cut the pears in half, removing the stem and any core that might remain.
50 gm cranberries.

Assemble the Tart
Layer the pre-baked tart with two spoons of cranberry compote.
Layer it with the frangipane filling and spread into an even layer with an offset spatula to 2/3 rd full.
Fill the tart with 1/3rd of pears and dried cranberries.
Cover the filling with another layer of almond cream.
On the top fan the pear slices as per your desire.
Bake at 190 C for 40 to 55 minutes, or until the frangipane has risen substantially around the pears and is deep golden brown in color.
If the edges of the tart are gaining color too quickly, you can lightly cover them with a ring of foil – be sure to cook the filling through completely.
Transfer the tart to a rack to cool until lukewarm or room temperature before removing the sides of the tart pan.

Dust the tart with icing sugar. Put some dried cranberries on the top. Slice and serve with the cranberry compote.

Recipe by Gaurvi