Pear Pie with Caramel
This pear pie with caramel is a perfect fall or winter treat. It looks stunning, but you'll be surprised just how easy it is to put together. Simply make a few components, then assemble and bake.
Almond Cream (Frangipane)
- 125 g (4 1/2 oz) unsalted butter
- 125 g (4 1/2 oz) icing sugar baker’s superfine sugar
- 3 eggs
- 1/2 tsp almond extract
- 125 g (4 1/2 oz) ground almonds
- 30 g (1 oz) all-purpose flour
Almond Cream (Frangipane)
In a stand mixer or food processor, cream together the butter and sugar, until is light and fluffy. Scrape down the sides of the bowl and then add the eggs one at a time, scraping down after each. (The batter may appear curdled until you add the dry ingredients.) Add the extract. Add the ground almonds and flour, mix until well combined.
Assemble and Bake
Preheat oven to 350°F.
Fill the baked pie crust with almond cream. Slice the poached pears in half (leaving the stem on), make thin slices of pears, leaving them together, so you can still see their form. Place them over the almond cream. Bake until the almond cream is puffed and golden. It will take about 20 minutes, give or take, depending on if your frangipane was cold or if you just mixed it up before filling the tart shell.
Serve with a drizzle of caramel and sprinkle on pistachios, if desired.