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Pear Frangipani Tart


  • 1 Unbaked 10" pate brisee or short pastry shell
  • 8 oz. Almond paste
  • 4 oz. Brown Sugar
  • 5 oz. White sugar
  • 4 Large eggs
  • 1/2 lb. Butter, softened
  • Grated zest of 1 orange
  • 1/2 tsp. Cardamom
  • 1 tsp. Vanilla
  • 2 1/2 oz. Flour
  • 1/2 tsp. Baking powder
  • 10 Oregon Chai The Original™ Chai Tea Latte Concentrate
  • Packed pear halfs


Frangipani: Blend almond paste, sugars and 1 egg in mixer. Beat with paddle attachment on medium speed until smooth. Add butter, orange zest, cardamom and vanilla and blend. Beat in the remaining eggs, one at a time. Combine flour and baking powder. Slow mixer speed to first setting; beat in flour until just absorbed. Makes enough filling for three 10" tarts. Frangipani freezes well for one month. Tart Assembly: Spread 1/3 of the frangipani evenly on the bottom of the tart shell. Set each pear half cut side down on cutting board and cut crosswise into thin slices. Use a metal spatula to move each sliced pear onto the frangipani. Arrange pear halves around the edge of the tart and one to three pear halves in the middle. Bake at 350* for about 45 minutes or until frangipani is set. Cool. Brush with pear - Original Chai glaze.

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