Pear Frangipane Tart and Caramel Apple Topping

Pears and apples are the go to for late summer fruit, so make a dessert with a little of both.

Marguerite Henderson shares recipes for two of our favorite fruits.

Pear Frangipane Tart
1 store bought (Pillsbury) pie crust (from box of 2) placed in 9” diameter removable bottom tart pan
3 large eggs
¾ cup sugar
¼ cup fresh lemon juice
1 tablespoon grated lemon zest
5 tablespoons butter, melted
1 teaspoon almond extract
1 cup ground almonds (or almond meal)
4 small D’Anjou or Bartlett pears, peeled, cored and thinly sliced or use small baking apples

Place the pears on bottom of tart pan on pastry crust; fan out each half of pear to shape 8 “fans.”

In a medium bowl, beat the eggs and sugar until frothy and lemon colored. Beat in lemon juice and lemon zest. Gradually pour in the melted butter, almond extract and ground almonds. Beat until well combined and pour into prepared tart shell over the sliced pears.

Bake in preheated 350 degree oven placed on a baking sheet for ease in removing from oven, for 30 minutes or until filling is set. Allow the tart to cool to room temperature before removing outer ring of tart pan. Sprinkle with powdered sugar and cut into 8 wedges. Serves 8.
Sauteed Caramel Apple Topping
2 T. unsalted butter
4 Granny Smith apples or other tart variety, peeled, cored and sliced thin
2 tablespoons brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Zest of 1 orange
Juice of 1 orange

In a large sauté pan, heat butter. Add the sliced apples, toss for 2 minutes to coat evenly over medium heat, making sure the butter isn’t browning. Add the sugar, cinnamon, ginger, nutmeg, and orange zest. Cook over low heat, stirring often for another 2 minutes until apples are tender.

Squeeze the juice of the orange over the apples. Serve with ice cream or over gingerbread cake!

Makes 8 servings.

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