About this recipe:Pears and almonds are a delicious and classic combination for a sweet tart. You can use shortcrust pastry instead of puff pastry on the top, or simply scatter some flaked almonds on the frangipane instead of adding the circle of puff pastry.
Makes: 1 24cm tart
For the pastry
300g plain flour or 00 grade flour
100g caster sugar
1 pinch salt
For the frangipane
150g caster sugar
150g ground almonds
For the pear filling
1 tablespoon butter
2 or 3 medium pears, peeled, cored and chopped
1 tablespoon demerara sugar
For the pastry topping
1 24cm round puff pastry disc
icing sugar, as needed
flaked almonds, as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Place flour, butter, caster sugar, egg and pinch of salt in a food processor; mix to combine and form a dough. If you prefer to do this by hand, mix the ingredients with a spatula, then with your hands until combined. Wrap in cling film and refrigerate for 30 minutes.
To make the frangipane:
Place 150g caster sugar and 150g butter in a large bowl; use an electric beater to mix until light and fluffy. Beat in the eggs, one at the time; add ground almonds and mix to combine. Set aside.
To make the pear filling:
Melt 1 tablespoon butter in a pan over low heat; add pears and stir to coat in melted butter. Turn up the heat and add the demerara sugar. Stir and cook for about 2 or 3 minutes, until lightly caramelised. Set aside.
To assemble the tart:
Preheat oven to 180 C / Gas 4. Grease and lightly flour a 24cm loose-bottomed tart tin.
Roll out the shortcrust pastry; line the tart tin, pricking the base with a fork. Spoon the pears over the base and spread the frangipane on top. Cover the tart with the puff pastry disc, pressing it down around the edges to seal. Pierce the top with a fork and scatter flaked almonds on top.
Bake in preheated oven for 40 to 45 minutes. If you find that the puff pastry browns too quickly ,cover with foil and continue baking until pastry base is cooked.
Remove from oven and cool completely. Dust with icing sugar and serve.