Sand Pear and Pecan Frangipane Tart with Mayhaw Jelly.
That is quite a mouthful. And so is this tart.
This was sort of an impromptu tart based on this simple pear tart recipe from good ole Martha. However, I local-fied it, not just because I like to do that, but especially for our inaugural Farm to Table Supper a few weeks ago.
Last summer, I canned massive amounts of Sand Pears, picked straight out of my parents’ yard. They are delicious alone, but they really, really shine in this tart.
I started out with my lard + butter pie crust – I try to always keep one or two ready to go in the freezer – it makes throwing together a tart or pie quick and easy. I’ll repeat the pie crust recipe here for clarity’s sake. You’ll also need a tart pan. I have a non-stick tart pan with a removable bottom a lot like this Chicago Metallic Non-Stick 10-Inch Quiche Pan.
Sand Pear Tart with Pecan Frangipane and Mayhaw Jelly Recipe
for the crust
– 2 1/2 cups (313 g) all purpose flour (divided in half)
– 2 Tbsp sugar
– 1 tsp kosher salt
– 1/2 cup (1 stick) cold, unsalted butter, diced
– 1/2 cup lard (you can substitute butter or vegetable shortening here) (113 grams lard)
– 1/4 cup + 2 Tbsp buttermilk (108 grams)
Combine 1 1/4 cup (about 156 g) flour, sugar, and salt in the bowl of a stand mixer. With the mixer on low, add the diced cold butter and bits of cold lard a handful at a time. Mix until thoroughly combined.
Add other half of flour. Mix until just barely combined. Add the buttermilk and mix until dough just comes together. Divide the dough in half. Place each half on a piece of plastic wrap, form into a disc, and chill at least to two hours (preferably 3) and up to one day. Dough can be frozen, wrapped tightly, up to three months at this point.
for the tart
– 2 tablespoons all-purpose flour, plus more for work surface
– 1 half pie crust recipe (recipe above)
– 1 cup locally grown pecans
– 3/4 cup confectioners’ sugar
– 1/2 cup (1 stick) unsalted butter, cold and cut into 1″ pieces
– 1 large, local egg
– 1 teaspoon Kosher salt
– 1/2 teaspoon pure almond extract
– 1/2 cup Mayhaw Jelly
– enough slices of canned sand pears to cover the tart
Preheat the oven to 375 degrees Fahrenheit. On a lightly floured surface, roll dough out until it’s large enough to fit over your tart pan. Fit the dough down into a removable bottom tart pan, pressing it into the sides. Refrigerate while you prepare the frangipane.
In a food processor, pulse pecans and sugar until finely ground. Add butter, egg, flour, salt, and extract and process until well combined.
Spread 1/4 cup Mayhaw jelly over the bottom of the refrigerated tart shell. Spread pecan filling (frangipane) over the jelly. Chill for 15 minutes. Arrange pear slices on top however you see fit. I like to start on the outside, going around and around, forming a large rosette.
Place on a rimmed baking sheet. Bake for 40 to 50 minutes at 375 degrees, or until crust is golden brown and frangipane is puffed and set. Transfer to a wire rack and cool in the pan. Remove from pan and place on serving dish. Melt remaining Mayhaw jelly and brush or drizzle over the tart. Cool before serving.
This tart may have been one of the best things I’ve ever baked. It’s definitely up there at the top of the list. The pecans, Mayhaw jelly, and sand pears went together perfectly and are quite possibly as Southern and local as it gets round these parts.
In case you were wondering, that is our new Southern Restoration Furniture table under that unbaked tart. :) Isn’t it beautiful?
The lighting isn’t great in these photos of the finished product, but rest assured that there weren’t any pieces left for me to bring home to take pictures of the next day.
I highly recommend serving each piece with a large dollop of homemade honey vanilla ice cream…