Frangipane pear tart

    1 hour 25 min

    Frangipane is a sweet egg yolk and almond mixture that's spooned on top of pastry and topped with fruit. I have topped this tart with pear but you could also use sliced apple or fresh berries.

    1 person made this

    Serves: 8 

    • 225g plain flour
    • 120g caster sugar
    • 150g butter, cubed
    • 2 egg yolks
    • 40g ground almonds
    • 2 tablespoons self-raising flour
    • 1 large pear, unpeeled, cut into quarters, cored and thinly sliced
    • 1 tablespoon butter, melted
    • 1 tablespoon icing sugar
    • 1 teaspoon ground cinnamon

    Prep:20min  ›  Cook:35min  ›  Extra time:30min chilling  ›  Ready in:1hr25min 

    1. Process the plain flour, half the caster sugar and 100g of the butter in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 1 tablespoon cold water and process until dough just clings together, adding a little more water if necessary. Turn dough out onto a lightly floured surface and knead for 30 seconds. Shape into a disc and cover with cling film. Refrigerate for 30 minutes.
    2. Preheat oven to 200 C / Gas 6. Using electric beaters, beat the remaining butter, caster sugar and yolk until light and fluffy. Stir in the ground almonds and self-raising flour.
    3. Roll pastry between 2 sheets of baking paper into a 26cm round. Remove top layer of paper and place remaining piece with pastry on a large baking tray. Spread almond mixture over pastry, leaving a 2cm border. Arrange the pear, in a fan shape, over the almond mixture. Brush the pear with the melted butter. Fold in pastry edge to make a border.
    4. Bake tart for 30-35 minutes or until pastry and filling are golden and cooked. Dust with combined icing sugar and cinnamon. Serve warm or at room temperature.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)