Prep 30 mins
Cook 30 mins
from today's NY Times, this is a perfect autumn dessert. you can now buy almond flour at trader joes, or you can grind up your own in a food processor.
For the frangipani
- 1 cup unsalted butter, softened
- 1 cup sugar
- 2 cups almond flour
- 5 large eggs, at room temperature
- 1⁄2 tablespoon pure vanilla extract
- 1 teaspoon lemon, zest of
- 2 tablespoons dark rum
- 1⁄4 cup all-purpose flour, plus
- 1⁄2 tablespoon all-purpose flour
For the pears
- 4 ripe pears, peeled,halved and cored
- vanilla ice cream or frozen yogurt, optional.
- Make frangipani: Combine butter, sugar and almond flour in an electric mixer, and beat until smooth.
- Do not overbeat.
- Add eggs one at a time, scraping down sides of bowl after each addition.
- Stir in vanilla, lemon zest and rum.
- Stir in all-purpose flour until just combined.
- Heat oven to 375 degrees.
- Fill 8 3-inch nonstick tartlet pans halfway with frangipani.
- Using a sharp paring knife, cut pear halves into very thin slices at an angle, leaving slices slightly attached at one end.
- Place one on top of each tart, pressing down lightly to fan out slices so fruit lies almost flat against frangipani.
- Place tartlet pans on a baking sheet, and bake until frangipani is set, about 20 minutes.
- Place on a wire rack, and allow to cool for 10 minutes.
- Run a sharp paring knife around edge of each tartlet, then slip tart out.
- Place each on a dessert plate, and serve warm or at room temperature, plain or with ice cream or yogurt.