Gin-Poached Pear Tart Recipe with Almond Frangipane
This sophisticated tart combines the crisp notes of botanical gin with tender, gin-soaked pears nestled in a velvety almond frangipane. The buttery shortcrust base provides the perfect textural contrast for this aromatic and visually stunning dessert.
- Prep
- 30 min
- Bake
- 45 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 550 kcal
Method
Peel the pears, halve them lengthwise, and remove the cores using a melon baller.
In a medium saucepan, combine the gin, sugar, water, juniper berries, and lemon peel. Bring to a simmer over medium heat.
Add the pears to the liquid and poach for 15-20 minutes until tender but still holding their shape. Remove pears and let them cool.
Continue boiling the poaching liquid until it reduces to a thick, syrupy consistency for glazing later.
Preheat your oven to 375°F (190°C). Roll out the pastry and line a 9-inch tart tin. Blind bake with pie weights for 10 minutes.
Prepare the frangipane by beating the softened butter with additional sugar (about 50g) until fluffy, then whisk in the eggs and almond flour until smooth.
Spread the frangipane evenly into the par-baked tart shell.
Slice the cooled pear halves thinly crosswise, keeping the shape intact, and fan them out over the frangipane.
Bake for 30-35 minutes until the frangipane is golden brown and set.
Brush the reduced gin syrup glaze over the warm pears before serving.
Notes from the kitchen
Use a gin with heavy botanical or citrus notes to enhance the pear's natural flavor.
Ensure the pears are completely cooled before placing them on the frangipane to prevent the butter from melting prematurely.
For a deeper color, use red pears or add a splash of pomegranate juice to the poaching liquid.
If the tart edges brown too quickly, cover them with foil during the last 10 minutes of baking.
