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Thursday, December 23, 2010

SFoodie Advent Calendar, Day 17: Mission Pie's Pear Frangipane Tart

Posted By on Thu, Dec 23, 2010 at 11:18 AM

click to enlarge Pear frangipane tart, $3.50 per slice at Mission Pie. - A.J. BATES
  • A.J. Bates
  • Pear frangipane tart, $3.50 per slice at Mission Pie.

The SFoodie Advent Calendar counts down the days before Christmas/Nondenominationalwinterholiday, one treat at a time.

click to enlarge Advent_Calendar_Bug3.jpg

"Are you in the mood for a juicy pear pastry like the pear ginger pie or a more adult pear flavor like the pear frangipane tart?" asked the shop clerk as I struggled to decide at Mission Pie. I waffled, and just as the clerk was ready to suggest her pick (she was leaning toward the pie), I told her the tart's pretty, fanned-out Bartlett pear slices and glossy egg wash were calling out to me.

She was right, though, to refer to it the frangipane as an adult flavor. Not adult as in it was filled with booze (which I would have welcomed, don't get me wrong) but adult because it doesn't hit you over the head with sugar or spices. Instead, its subtle winter pear flavor marries well with the almond-flavored frangipane custard and slivers of toasted nuts (they add nice texture). All in all, it's the kind of holiday dessert you expect from a European-style pastry shop, not the down-home slice Mission Pie does so well.

But sometimes you have to mix it up. In a season of sugary peppermint and spicy sweet snacks, sometimes it's nice to taste something subtle and adult. Now pardon me while I track me down a double Scotch on the rocks ― I have a family gathering to endure attend.

Mission Pie: 2901 Mission (at 25th St.), 415-282-4743.

Previous days:

Dec. 1: Fruitcake from Schubert's Bakery

Dec. 2: Vegan Peppermint Joe-Joes

Dec. 3: Coconut snowball from Sweet Adeline

Dec. 6: Cranberry linzer verrine from Citizen Cake

Dec. 7: Panettone from Dianda's

Dec. 8: Clarine's florentines

Dec. 9: Boccalone's truffled mortadella

Dec. 10: Plum pudding from John Campbell's

Dec. 13: Buche de Noel from Les Elements

Dec. 14: Thorough Bread's gibassier

Dec. 15: Charles Chocolates' edible box

Dec. 16: Drinkwell Softers' wassail

Dec. 17: Cookies and more cookies!

Dec. 20: Hungarian poppyseed roll from Crixa

Dec. 21: Sweet tamales from La Espiga de Oro

Dec. 22: Soft glazed gingerbread from Tartine Bakery

Read more from baking blogger Irvin Lin at Eat the Love, and on Twitter at @jackhonky. Follow SFoodie: @sfoodie

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Irvin Lin


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