Pear and Frangipane Crostata

I used half the dough to line an 8” tart pan with the full amount of the filling. The proportions came out right.

Disappointing, but there's potential. Too much crust, as others have said; I'd try 2/3 and roll it thinner. It took much longer to bake than written: 15 mins extra and the center was still underbaked. Biggest issue is that the crust is sweet, the frangipane is sweet, and the pears are sweet. There's nothing to cut through it. I would either make with a regular shortcrust or try to add some lemon zest/juice to the frangipane, and/or serve with a tart berry compote. I just might try again!

I think this is one of the best and most versatile frangipane recipes, but was grateful for Beth's comment about too much crust. I think tart pans must have varying side heights. 2/3 of the recipe was great and a full recipe would not have left room for the filling. I only had apples and yet we all thought it was wonderful.

What are you doing with all those egg whites ? Is there really no place for them in this tart?

Don’t use Comice pears! Too juicy! Made this recipe twice with different quantities of Comice pear slices and both times the center never cooked through.

I ended up having only ¼ teaspoon of almond extract so I filled the remaining amount with Mexican vanilla extract. The tart got rave reviews! I made it later this week with just the almond extract and I actually didn’t like it as well as I did when I added the vanilla, so I’ll be doing that from now on

What to do with the gift box of Harry and David pears? Make this! I cheated and used two softened pre-made pie crusts pressed into a tart pan. Bob's Red Mill makes superfine almond flour -- it works great. I used whiskey instead of rum. Amazing tart!

I used honey crisp apples tossed in cinnamon sugar because it's what I had - turned out beautifully! Next time I'll try pear, I imagine that's even better. I'm normally terrible with pie crusts but I loved this one, it just made way more than needed so I'd cut that recipe in half almost. At first it seemed 2Tbsp rum was overpowering, but the flavor grew on me. Next time i'll try Amaretto as another commenter suggested. Overall great recipe & not difficult!

I would not recommend this crostata. The texture and flavor of the frangipani is not very subtle. Will not do it again

I subbed Bob’s Red Mill GF cup-4-cup for the AP flour, and subbed Disarona for the rum (so I left out the almond flavoring and added a teaspoon of vanilla). The Disarona gave just the right amount of almond flavor. There was more crust than was needed but that’s probably due to my pan. I’ll use a bit less next time as it made it a bit thick. Otherwise, it was a huge hit. My husband has now mentioned it numerous times since his birthday, so I’ll definitely be making it again.

I pressed the crust in but it would be better rolled thin. Add as much pear as you can.

This tastes delicious ( warm and with vanilla ice cream) and is easy to make. There's a lot of pastry..... i didn't use it all. I was happy not to have to bake it blind. We had left overs and decided to see what a large drizzle of Amaretto would do. Next time I will use that instead of rum!

I made this using David's short-crust pastry (because I had some left over after making a quiche) and followed the rest of the recipe above (no blind-bakng). It was lovely and delicious for three days in a row.

Substitute Amaretto for the rum.