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Gluten-Free Pear Frangipane Tart

Pear Frangipane Tart is a classic French dessert that you’ll see in pastry shops all over France. Professional and home bakers there use either fresh or canned pears in syrup, and in reality, both ways are highly touted. But this recipe features fresh. Why? Because I fell in love with a big basket of Bartlett pears at a local market and brought it home with little thought as to what I was going to do with all that beautiful fruit when it reached its peak at the same moment. Never one to give up the opportunity for a little fall baking, I decided to try something I’d never actually made before: a frangipane tart made with pears (there is a Cherry Frangipane Tart here on this site and in Gluten-Free Baking Classics- The Heirloom Collection).

I already had my pie crust and frangipane recipes, so I searched my cookbooks for insight and advice about what to do with the pears. Well, I sure got an eyeful. Some bakers said it was absolutely necessary to use Bosc pears. Some said it could only be Anjou -- or only Bartlett. Some bakers poached the pears and maintained that this was the only way to do it. But several of my cookbooks, in particular, the more “country French” ones, just placed the uncooked pears onto the frangipane and then into the oven it went. To make matters even more confounding, the bakers who advocated poaching gave conflicting advice: keep the pears whole; cut them in half first; cut them into slices; cool the pears in the poaching liquid; immediately remove the pears from the
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