White Wine Poached Pear Frangipane Tartlette with Lemon Sour-Cream Ice Cream

Great flavor, and tangy richness from the sour cream.

Lemon Sour-Cream Ice Cream

- 8 oz sour cream
- 8 fl oz heavy cream
- 1 lemon
- zest from 1 lemon
- 1/4 cup sugar
- honey
- 1/2 tsp vanilla extract

1. Mix together sour cream, heavy cream, vanilla extract, and sugar.
2. Zest lemon directly into cream mixture.
3. In separate bowl, squeeze juice from 1 lemon. Mix to taste with honey.
4. Add to cream mixture.
5. Chill.
6. Add to gelato machine/ice cream maker.

Pate Sucree "Unshrinkable Tart Dough"

- 1 1/2 cups flour
- 1/2 cup confectioner's sugar
- 1/4 tsp salt
- 1 large egg, slightly beaten
- 1 stick + 1 Tbsp cold butter

1. Using a stand mixer (or food processor), mix dry ingredients together.
2. Then add in butter, cut into small chunks. Mix until it resembles coarse meal.
3. Add in egg, slightly beaten. Dough will come together.
4. Chill in refrigerator for 1/2 hour before using.
5. Place into tart pan; pierce with fork.
6. Freeze for 1 hour (this is the unshrinkable part). Don't need pie weights!
7. Cover with buttered aluminum foil, pressing against the crust. (optional)
8. Bake at 350 degrees F for 20 minutes.

Frangipane

- 1 cup almond flour
- 1 stick softened butter
- 1/2 cup sugar
- 2 Tbsp AP Flour
- 1 tsp almond extract
- 2 large eggs

1. Mix together, adding in almond extract and eggs last.
2. Add into tart shell.

White Wine Poached Pears

- Pears of choice; I use miniature Forelle Pears when making tartlettes.
- White wine
- Lemon juice from 2 lemons
- Sugar/honey

1. Make poaching liquid by adding white wine, lemon juice, sugar/honey.
2. Halve the pears, remove stems and cores.
3. Add to poaching liquid, and cook until soft.
4. Remove, dry pears.
5. Slice, and lay on frangipane filling in tart/tartlette.

Serve with lemon sour cream ice cream! Unfortunately, I zested the limes and lemons too early for the picture, and they dried out somewhat. Otherwise, everything was quite tasty.