Turmeric, Ginger, & Pear Frangipane Tarts
October 21, 2018
Don’t Forget The Pears
Fall season means that we get to enjoy so much fresh, crisp produce. Among the most famous of them all, of course, is the notorious apple. As soon as fall rolls around, my Instagram feed is bombarded with shots of people going apple picking or baking apple pie or apple crumble.
However, amidst all the buzz and noise of apples, a more subtle gem also shines during the fall: pears! I personally prefer pears over apples because I grew up eating them more often, but there’s also something about that juicy yet grainy quality of the perfect pear that makes me salivate.
So, yes, do enjoy the plethora of apples this time around, but please also don’t forget the pear.
The Floured Table
This week’s inspiration shout-out goes to a blogger who’s blog is similar in nature to mine. The Floured Table, run by the amazing Kathleen, is a food blog that uses the culinary experience as a medium to document and simplify life through the lens of love, family, food, and fun.
Every time I stumble upon one of Kathleen’s posts on Instagram or on the web, I’m not only constantly in awe of her creativity and skill, but I also feel grounded and secure. Her inviting photography, comforting words, and creative recipes never fail to inspire me to simplify all the complications in life.
As if that wasn’t amazing enough, Kathleen has recently taken on the challenge to locally source all her ingredients, down to the flour and the sugar. Her dedication and effort are also something so many of us can learn from, especially when it comes to supporting the local community.
Thank you, Kathleen, for giving me inspiration to continue churning out content and to keep my creative juices running. And more importantly, thank you for being a role model to everyone that comes across your masterpiece.
I absolutely love frangipane. The subtle almond flavors compliment the natural flavors of fruit so well, making it a seasonally-versatile dessert component.
Ithaca has really been merciless in it’s weather the past week. We’ve had cold chills, snow, and even hail this year. To counter all the feels the weather brings, I added turmeric and ginger to my frangipane for some extra spice.
Ingredients (makes about 5 tarts)
For the Crust
115g of unsalted butter
50g of granulated white sugar
120g of all-purpose flour
1 tsp. of ground ginger
1 egg yolk
1 tsp. of cold water
For the Frangipane (adapted from Food52)
85g of unsalted butter
100g of granulated white sugar
85g of almond flour
1 egg + 1 egg white
2 tsp. of all-purpose flour
1 tsp of cornstarch
2 tsp. of ground ginger
1/2 tsp. of turmeric
1 tsp. of almond extract
1 pear, cut into very thin slices.
For the Crust
Cream the butter and sugar until light and flufy
Add the flour to the creamed butter and mix until crumbly and pale yellow in color.
Mix in the egg yolk and water. Combine until the dough clumps when pressed together
Cover the dough in plastic wrap and refrigerate for 30 minutes.
Roll the dough out onto a floured surface until approximately 2.5mm thick. Cut out circles larger than the tart tin.
Line the tart tins with the dough, making sure to reuse any leftover dough.
Chill the dough lined tarts in the fridge until ready to bake.
For the Frangipane
Cream the butter and sugar until light, pale, and fluffy.
Mix in the almond flour until smooth and fully incorporated. Mix in the flour, cornstarch, ground ginger, and turmeric.
Add the egg and egg white and mix until a loose paste forms. Set aside in the fridge.
Slice the pears into thin slices. Get creative by doing rosettes, the classic fan, or anything you want!
Fill each tart tin with about 2 tbsp of frangipane. Place the sliced pears on top
Marvel at the beauty of your work. Pat your back, do a dance, and get back to baking.
Bake the tarts in a preheated 175C/350F degree oven for approximately 35 minutes, or until the frangipane is set and the crust is a deep, golden brown.