Page 381 - Pie Squared

PEAR AND FRANGIPANE SLAB

PIE

WITH A PUFF PASTRY CRUST

Serves 8

Warm squares of buttery pastry, rich pears, and the nutty sweetness
of almonds. Frangipane, an almond custard, sounds fancy, doesn’t
it? It’s surprisingly easy. The base for this classic filling is almond
paste, found in the baking section of the grocery store. Usually

layered into fruit tarts, frangipane works here as a pillow for spiced
pears set atop store-bought puff pastry. The simplicity of the recipe
relies on some pre-planning: Practice by placing the pears on a
piece of parchment before putting them on the puff pastry.

Depending on their size, they may have to be head to tail, or they
may snuggle in with the chubby bottoms in the center and the slim
tips facing the edge of the pan. I prefer Bosc pears, but Bartletts run
a close second. Pink peppercorns are sweet and tingly but they can

be omitted if you can’t find them.

Make Ahead: Simmer the pears up to a week ahead and store them
in the refrigerator, covered in the syrup. Make the frangipane no
more than a few hours ahead.

1 sheet puff pastry (7 to 10 ounces, 200 to 285 g), defrosted if frozen, but still
cold

4 firm pears, identical in size and shape

4 cups (960 ml) water

2 cups (400 g) granulated sugar

1 whole star anise pod