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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

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