Pear Frangipane Tart
This pear frangipane tart has a buttery pastry base, smooth almond frangipane topped with poached pears and crunchy almonds.
Equipment
- food processor or mixing bowl and fork
- 25cm (10 inch) loose-bottomed tart tin
- baking parchment - or foil
- baking beans or dried pulses
- medium mixing bowl
- Rolling Pin
- sharp knife
- kitchen paper
- medium saucepan
Ingredients
For the pastry
- 225 g flour plain/all purpose
- 110 g butter
- 1 egg yolk
- 2 tablespoon cold water
For the frangipane filling
- 200 g ground almonds
- 200 g butter
- 200 g caster sugar
- 2 eggs
- 2 egg yolks
- 4 tablespoon flour plain/all purpose
For the topping
- 30 g flaked almonds
- 3 pears firm
Instructions
Make the pastry
- Put the flour and cubed butter in a food processor and pulse until combined.
- Mix the egg yolk with the cold water and add enough to bring the dough together with the motor running.
- Alternatively, place in a large bowl and use a fork, pastry cutter or cold hands to rub the butter into the flour.
- Gradually mix in the egg and water with a dinner knife until well combined and bring the mixture together to a dough.
- Knead very lightly and flatten into a disc.
- Cover in plastic wrap and chill for 30 minutes.
Prepare the pears
- While the pastry is chilling and then baking peel the pears.
- Bring a saucepan of water to the boil, (enough to cover the whole pears, and gently lower in the fruit).
- Turn the heat down to a simmer and poach the pears for about 12 minutes or until just tender.
- Remove from the pan with a slotted spoon and leave to cool on kitchen paper.
Bake the pastry
- Preheat the oven to 190 C / 375 F / 170 FAN / Gas 5.
- Roll out the pastry to line a 25cm loose-bottomed tart tin and prick with a fork
- Line the pastry with baking parchment and fill with baking beans.
- Bake for 15 minutes then check that the pastry has set, then remove the beans and paper and cook for a further 5 minutes.
- Remove the beans and paper carefully.
Make the filling
- Allow the base to cool while you make the filling.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs and extra yolks. Fold in the flour and ground almonds.
- Spread the mixture into the pastry case.
Add the topping
- Trim any core or stalk then slice each pear into half and remove any core.
- Cut each half into slices and carefully arrange onto the tart starting with the smaller pieces in the middle of the tart and the wider slices at the outside edge. Depending on the size of the pears you may need to adjust the presentation.
- Sprinkle the almonds over the top of the frangipane.
- Bake at 180C/160FAN/350F/Gas 4 for 45-55 minutes until set and golden.
- Cool in the tin.
Nutrition
Calories: 583kcalCarbohydrates: 53gProtein: 10gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 158mgSodium: 216mgPotassium: 135mgFiber: 5gSugar: 26gVitamin A: 914IUVitamin C: 2mgCalcium: 77mgIron: 2mg
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