Delicious almond pear pie || Dominique's kitchen
I cannot let the pear pie season go by without sharing this delicious Almond Pear Pie! Inspired by the French Tarte Bourdaloue, this pear version consists of traditional almond cream topped with browned/caramelized pear slices. If you’re tired of the old classic apple pie, give this a try. You won’t regret it!
Ingredients (pie 28 cm)
200 g of butter
300 g almond powder
250 g of sugar
1 or 2 pears
1 sheet of puff pastry or sand dough
1 tbsp of sugar (to sprinkle)
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Pear Frangipane Tarts Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pear Frangipane Tarts. One of my favorite tarts is these individual Pear Frangipane Tarts. They start with a deliciously sweet and crisp almond pastry crust. Then each tart is filled with a layer of raspberry jam, a layer of almond cream (frangipane), topped with thin slices of juicy sweet pears
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Apricot Frangipane Tart
Apricot Frangipane Tart is one of the most delicious tarts ever. Buttery flaky crust, almond filling topped with ripe sliced apricots, by far one of the best summer tarts.
To print the recipe check the full recipe on my blog:
Makes about 10-12 servings
1 1/4 cups (160g) all-purpose flour
1/4 tsp (1g) salt
2 tbsp (30g) sugar
1/2 tsp (2g) almond extract
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
For coating the crust
about 2 tbsp (30g) apricot jam
1/2 cup (113g) butter, room temperature
1/2 cup (100g) sugar
1 tsp (5g) vanilla extract
1 tsp (5g) almond extract
1 1/4 cup (125g) ground almonds
2 tbsp (20g) flour
3 or 4 (200g) apricots, sliced
apricot jam, warmed, optional
1. Prepare the sweet pastry. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk, almond extract and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a rectangle and refrigerate for 1 hour.
3. On a lightly floured surface roll the dough to a 8x16 in (20x40cm) rectangle.
4. Line a 5x14 in (12X36cm) tart pan with the rolled dough and press the edges. Trim the excess dough. Prick the shell with a fork and refrigerate for 30 minutes.
5. Preheat oven to 350F (180C).
6. Line the shell with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
7. Remove the parchment paper and weights and bake for 10 minutes more.
8. Let it cool slightly on a cooling rack.
9. Prepare the frangipane filling. In a large bowl mix butter with sugar until creamy. Incorporate eggs one at a time. Add vanilla extract and almond extract. Gently incorporate ground almonds and flour.
10. Spread a thin layer of apricot jam over the base.
11. Spread frangipane evenly and arrange the apricot slices on top pressing them slightly into the frangipane.
11. Bake at 350F (180C) for 25-30 minutes until golden. Remove from the oven and brush with warm apricot jam.
12. Let it cool before serving. Enjoy!
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Apple Pie Recipe w/ Almond Crumble Crust - EASY! || Cook Like A World Traveler
Since many people watching this are not from the US, and since Thanksgiving is just a few days away, I thought it would be fun to share a classic American dish....and it does not get more American than Apple Pie! I make this exact pie for my family every year for Thanksgiving....and if you have never experienced a Thanksgiving holiday in the US, this pie will give you all the experience you need to say thanks, wherever you are in the world! HAPPY THANKSGIVING!
(All videos filmed, written, edited, and narrated by yours truly)
1 1/2 cups flour
1 cup almond flour
1 1/2 sticks of unsalted butter
pinch of salt
3 pounds medium sized apples (I like Fuji)
Zest of one orange
Zest of one lemon
Juice of half orange
Juice of two lemons, medium
1/3 cup sugar
1 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
2 tsp corn starch
Pre-heat the oven to 350 degrees, farenheit.
Make the filling first:
Take the butter out of the fridge and cut it into quarters, then let it sit till room temperature. Combine the flour, sugar, almond flour, and salt in a bowl. Using a pastry blender, cut in all the butter with the flour mixture. The butter should incorporate into the flour, but there should still be distinct pieces of butter. Pour about 1/3 of the mixture into the pie dish, and press the mix along the bottom and up the sides, forming the bottom crust. Be careful not to use too much here - you're going to use the rest of the flour mixture to make the topping, also. Put the pie dish in the fridge while you make the filling, to allow the crust to harden.
MAKE THE FILLING:
Core each apple, using an apple corer. Once cored, peel all the apples, then slice them into 1/4 pieces, roughly. (You can make them thicker if you want, but whatever size you pick just make sure all the slices are the same size, so it cooks evenly). Zest the orange and the lemons, mix into the apples. Squeeze the juice of half the orange, then both lemons onto the apples. Mix in the sugar, all the spices, and corn starch (your hands are the best tool for this!).
Pour all the apples, and the juice, into the chilled pie crust. Using the remaining flour mixture, take small handfuls, squeeze until it forms a lump, then crumble it all over the top, making sure to cover any gaps. Dot the top with a few pieces of butter. Bake the pie for one hour, until the top is golden and the juices are bubbling.
Let cool, serve warm. Enjoy!
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Pear and Almond (Frangipane) Tart Recipe | Truffles and Trends
This Pear Blueberry Almond (Frangipane) Tart has a buttery, flaky, sweet pie crust that's topped with an almond cream that's topped with blueberries and pears. It's so, so good!
P.S. It got cut off, but the dough has is 2 3/4 cups flour.
To see more photos and to get the written recipe with instructions, visit my blog at
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Almond Croissant – Bruno Albouze – THE REAL DEAL
Here is the ultimate almond croissant recipe dunked in light orange blossom syrup, layered with a Lubeka almond cream filling and clementine marmalade and topped with more filling, crushed almonds and dusted with powdered sugar; giving a bursting effect once baked!
Executive Producer of THE REAL DEAL Cooking Channel on Youtube.
There is nothing more rewarding than sharing your passion for food with an audience you have created. Whether making an easy or more complex savory dish or dessert from scratch, there is always a doable and entertaining way to achieve it.
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Almond Croissant Recipe.
Make your pastries with less sugar and more falvor!
6 ea. butter croissants (croissant pure beurre), preferably a day old.
Almond Cream Filling
3.7 ounces (120g) almond paste 50% (best choice: Lubeca 65% marzipan)
Or 60 grams almond meal and 60 grams powdered sugar.
0.4 cup (55g) powdered sugar
1.5 Tbsp (15g) corn starch
6 Tbsp (90g) butter, room temp
A pinch of salt
1 ea. (50g) egg
1/4 tsp (1.5g) vanilla extract.
Cut marzipan into cubes. In a food processor, blend marzipan cubes with sugar and starch until fine meal. If using almond meal instead; process almond meal with sugar and starch. Add room temp butter and salt; process until smooth. Add egg and vanilla and mix until homogenized.
Almond filling can be kept refrigerated for up to a week or frozen for months. Let almond cream to come to room temp before using.
1 cup (250g) water
0.5 cup (100g) granulated sugar
1.5 Tbsp (20g) powdered sugar
2 Tbsp (20g) almond meal
1 tsp (5g) vanilla paste or extract
1/2 Tbsp (7.5ml) orange blossom water or 1 clementine zest.
Bring to boil water, sugars, almond meal and vanilla. Cool and add orange blossom water or zest...
See more at brunoskitchen.net
Pear Almond Upside Down Cake Recipe ~ Noreen's Kitchen
Greetings! What do you do when the neighbor brings you bags and bags of home grown, organic, fresh pears? You start to think of all the things you can do with them that's what! Today I wanted to share with you a delicious recipe for a pear and almond upside down cake that is perfumed with ground ginger. This is amazing! You are totally going to love this one!
This is a very basic upside down cake, in that we are building a caramel, almond and pear topping on the bottom and then making a simple cake batter to go over top. While this bakes the caramel cooks into the pears and into the cake making an amazing gooey and delicious mess that you won't be able to resist.
You can make this with fresh or canned pears. Just make sure to drain the pears if you are using canned. You can use pecans instead of almonds to give this a different twist if you like, or walnuts too, or you can leave the nuts out altogether if that is your preference.
No matter how you make this, I hope you do make this cake! This is the perfect cake for a cool fall dessert with coffee or cocoa and even a dollop of cinnamon whipped cream or Mascarpone cream would be amazing as well!
I hope you give this pear and almond upside down cake a try and I hope you love it!
Get the recipe here:
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Produced by Noreen's Kitchen ©2014 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay $5,000 per second + $10 per view + all collections & lawyers fees.
Gluten-Free Pear and Ricotta Cheesecake Tart With Almond Crust by Cooking with Manuela
This dessert has a buttery almond crust on the bottom, a delicate ricotta filling topped with soft and sweet pears. A great combination of flavors: intensely nutty and perfectly sweet.
To read more about this recipe, please visit my blog:
Ingredients: to make 11 inches pie
for the crust:
8 tablespoons (one stick, 110 gr ) of unsalted butter
2 cups (200 gr) almond meal
1/2 cup (100 gr) of sugar
pinch of salt
for the filling:
18 oz (450 gr) ricotta cheese
2/3 cup (130 gr) sugar
1/4 cup (60 ml) of milk
1/2 teaspoon of almond extract
2 tablespoons (20 gr) corn starch
1 pinch of salt
1 can (15 oz) of pear halves (in natural pear juice, no sugar added), or 2 fresh, ripe pears
Almond Joy Pie
No bake almond joy pie with an oreo crust, creamy coconut filling, chocolate ganache and topped with all the components of an Almond Joy candy bar! Recipe at
Bakewell Tart ( Frangipane) ...... How to
Hello, i am a home baker and this week a made a Bakewell Tart. This is lovely warm or cold with a nice bit of ice cream or thick cream. It Has a lovely crisp pastry base, jam of your choice and an almond sponge topped with flaked almonds. Its really quick to make and if you don't want to make your own pastry you can easily use premade. Make sure you roll the pastry nice and thin then you won't need to blind bake it first.
Thank you so much for watching xxxx
I hope you like this tart below are the links for the pastry recipe and hown to line a tin with pastry.
HHOW TO LINE A TIN WITH PASTRY -
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