French Pear Frangipane Tarte

Name: French Pear Frangipane Tarte
Yield: serves 12
Ingredients: Sweet Pastry Crust (page 76), pressed into a 10-inch tart pan with removable bottom and prebaked for 10 minutes; 4 tablespoons unsalted butter or nonhydrogenated butter substitute, at room temperature; 1/3 cup light agave nectar; 2 large eggs; 1/2 cup almond meal; 1/2 teaspoon almond extract; 2 tablespoons Kirsch; 4 ripe Bartlett pears; 2 tablespoons fresh lemon juice; 1 1/2 tablespoons light agave nectar; 3 tablespoons juice-sweetened apricot jam; Sinfully Rich Vanilla Bean Ice Cream (page 82), Soy Vanilla Ice Cream (page 83), or Agave Nectar Whipped Cream (page 113), for garnish (optional)

December 9, 2011

While vacationing in Paris, I fell in love with the delicious fruit tarts. Here is my whole grain, sugar-free version with a fragrant frangipane filling made in the classic tradition using finely ground almonds. Now you can indulge and feel great afterwards. C’est magnifique.

Recipe notes

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