Known for fine food, cruise lines have a keen focus on the culinary arts. Hosting guests behind the scenes on some ships to see a full scale production kitchen in action is a popular option for some cruise travelers. Others like to buy cookbooks authored by cruise line chefs, attend their lectures and demonstrations or just eat their food. Checking in with Viking River Cruises, we have recipe for a French Pear Tart.
“While all aspects of French gastronomy are world-renowned, it is the wide variety of wonderful baked goods and pastries that really stand out. From napoleons to petits fours, from cakes to tarts, the French have mastered the art of baking. Frangipane, a sweet almond-flavored pastry cream, sets off this tart’s buttery pastry and slices of fresh pear. Explore the world-famous cuisine of northern France, southern France—or both on a two-week France’s Finest itinerary!”
Ingredients:
Pastry Dough:
One-quarter cup all-purpose flour
Pinch of salt
Four tablespoons superfine sugar
One-half cup sweet soft butter
Three egg yolks
Three to four drops vanilla extract
One tablespoon cold water
Frangipane:
One-third cup unsalted butter
Three-quarters cup sugar
Three eggs
Three-quarters cup ground almonds
One and a half tablespoons flour
Two drops almond extract
Glaze:
One-quarter cup apricot jam
One teaspoon lemon juice
Slivered almonds for garnish
Directions:
Pastry Dough:
Sift flour and salt together; create a pile with a well in the middle. Put sugar, butter, egg yolks and vanilla into the well; pinch together to form a paste. Mix gently; add water to make soft, but firm dough. Cover and chill for 2 hours. Roll gently on a lightly floured surface. Place into 9-inch fluted quiche pan; press firmly into pan and cut off excess. Chill for 20 minutes. Preheat oven to 400°F. Prick pastry. Line with parchment or foil and fill with baking beans. Bake for 10–12 minutes. Lower temperature to 375°F; remove beans and paper and bake for 5 minutes until golden. Cool on wire rack.
Frangipane:
Mix butter and sugar until creamy. Add eggs, ground almonds, flour and extract; combine. Fill pastry shell with frangipane and place pear slices in a pattern on top. Bake at 350°F for 30-40 minutes or until the pears are tender and lightly browned.
Glaze:
Heat jam in a saucepan until it melts. Add lemon juice and stir. Push mixture through a sieve. Brush glaze over tart. Sprinkle slivered almonds on top.
Flickr photo by MrGiles
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