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