Frangipane Tart with Poached Pears | Bibbyskitchen recipes |

Name: Frangipane Tart with Poached Pears | Bibbyskitchen recipes |
Cuisine: European
Ingredients: 250 g cake wheat flour; 30 ml (2 tablespoons) icing sugar; ¼ teaspoon fine salt; 150 g salted butter, cold; 1 egg yolk; 45 – 60 ml ice water; 175g salted butter, softened; 175g castor sugar; 3 eggs (xl); 175g almond flour; 20 ml (4 teaspoons) cake wheat flour; 20 ml Frangelico liqueur (optional) or 1½ teaspoons vanilla extract; Poaching Liquid; 250 ml (1 cup) water; 750 ml (3 cups) white wine (Sauvignon Blanc); 110 g (1/2 cup) soft brown sugar; 1 vanilla pod, split and seeds scraped; 3 star anise; peel of 1 lemon; 4 – 5 Bosc pears, firm but ripe, peeled; 40 g hazelnuts, roughly chopped; icing sugar, for dusting