Pear Frangipane Tart

Almond frangipane is a classic French preparation which results in a rich almond filling, that can be made in moments. It provides a delicious base for raw or poached fruit and is spread over uncooked pastry to make simple tarts.

Pear Frangipane Tart

BKC Mike

This Almond frangipane is a classic, combined with pears, to make a simple tart, that can be made in moments

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Prep Time 35 minutes mins

Cook Time 35 minutes mins

Course Sweet

Ingredients

  

• 320 g Shortcrust Pastry (chilled)
• 40 g Unsalted Butter (room temperature)
• 50 g Granulated Sugar
• 1 large Egg
• ½ tsp Vanilla Extract
• 45 g Ground Almounds
• 1 tbsp Self-Raising Flour
• 1 Tin of Pear Quarters
• 60 g Apricot Jam
• 1 tbsp Water
• Icing Sugar (for dusting)

Instructions

 

• You will need a 9” tart pan with a removable base.
• Dust your surface with icing sugar, then roll out your pastry and cut it 1” larger than the tart pan.
• Lightly roll the pastry around a rolling pin. Unroll on top of your tart ring or pan and with your hands gently press dough into pan. Then use a knife to remove any excess pastry.
• Prick the bottom of the pastry with a fork (this will prevent the dough from puffing up as it bakes). Cover and refrigerate for about 30 minutes to chill the pastry.
• Preheat oven 180°C.
• Drain the tin of halved quarters and put aside, for now.
• In the bowl, beat the butter and sugar until creamy and smooth (you can do this by hand or with a hand mixer). Then add in the egg and vanilla extract and beat some more, follow this with the ground almonds and flour, then beat until it forms a smooth paste.
• Evenly spread the paste onto the bottom of the chilled pastry in the pan, it may not seem like enough but the frangipane will puff up during baking (trust me).
• Place the pear quarters evenly over the frangipane paste.
• Bake the tart for around 35 minutes or until the crust is golden brown.
• Remove from the oven and cool on a wire rack.
• In a microwave heat the apricot jam until boiling.
• Carefully remove any lumps from the jam (it’s hot!), add the water and stir.
• Using a pastry brush, lightly brush the top of the cooled tart with the apricot glaze.

Keyword frangipane, pears, sweet, tart