Pear Frangipane TartCourse: Cakes, Bakes and PastriesCuisine: FrenchDifficulty: Easy
A classic French tart made with sweet pastry, succulent conference pears, and almond pastry cream.
What You Will Need
25cm Flan Tin
ceramic baking beans
For The Pastry
375 g Sweet Pastry shop bought or Make Your Own
For the Frangipan
175 g soft butter
175 g icing sugar
175 g ground almonds
3 eggs beaten
40 g plain flour
1 tsp almond extract
4 large conference pears ripe, ready to eat, peeled, cored and halved
- Set the oven to 375°F/190°C/Fan 170°C/Gas 5
- Chill pastry for 30 minutes before use
- Meanwhile, make the filling.
- Cream the butter and sugar together, in a stand mixer or hand whisk, until light and fluffy, then gradually and slowly add the beaten eggs.
- Scrape down the sides of the bowl with a spatula and add the ground almonds, flour and almond extract.
- Fold these in by hand making sure you reach the bottom of the bowl, until well incorporated.
- Prepare the flan case
- Roll out the chilled pastry on a lightly floured work surface and line a 25cm (10 in) flan tin about 2.5cm (1 in) deep, leave to chill for a further 15 minutes.
- While the pastry is chilling, peel core and halve the pears
- Blind bake the pastry case
- by forking the base and lining it with baking parchment and fill with ceramic baking bean.
- Place in the oven for 15-20 minutes, remove the beans and parchment paper and return to the oven for a further 5 minutes to dry out. Allow to cool.
- Spoon the frangipane mixture into the pastry case and level the top using a small palette knife.
- Arrange the pear halves, cut side down, round and evenly on the filling.
- leave just enough room between the pears to allow the frangipane mixture to rise.
- Place the flan tin on a baking sheet and bake in the centre of the oven for about 45–50 minutes until set and golden brown,
- Test with a thin knife by inserting into the frangipane and it should come out clean.
- Lightly dust with icing sugar as soon as the flan comes out of the oven.
- Serve warm with cream or crème fraîche.