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Friday, 15 February 2013

Pear & Frangipane Tart

The following recipe is very easy to make and results in a beautiful looking and tasting dessert.  The recipe uses pears but works just as well with other fruits eg. apricots, apples, peaches. I have also recently made this with fresh cherries.................delicious!


For Pastry
220 g plain flour
55 g butter
55 g margarine
25 g sugar
1 egg
pinch salt

For the Frangipane
125 g butter
125 g sugar
125 g ground almonds
2 eggs
couple drops vanilla and lemon juice
3 pears peeled, quartered,& cored. (I use Spanish Pera Limonera but conference are fine)


1) Make pastry by sifting flour, add sugar and butter & margarine. Rub together so that mix is biscuity and crumbly. Add the egg and knead the mix together until the pastry comes together in a smooth ball. Wrap in clingfilm and rest in fridge for 20 - 30 minutes.

2) Make frangipane. Cream together the butter and sugar then beat in the eggs one at a time. Fold in the ground almond, add a drop of vanilla and a squeeze of lemon juice. You can add a spoon of flour if the mix is a little wet.

3) Poach the pears. In a pan just cover the pear quarters with water. I add a spoon of sugar, a squeeze of lemon juice and a little cinnamon. Heat gently until just boiling. Do not overcook as they will cook more in the oven in the tart.

4) Pre heat oven to 220C. Roll out pastry and line 10 inch/25cm flan dish. Blind bake pastry for 10 mins (line pastry case with foil or greaseproof and weight with baking beans or similar)

5) Line the pastry case with pears. Take each quarter pear and slice in half and fan out in a circle in the pastry case. Spread the frangipane over the top making it as even as possible.

6) Place the whole tart in the oven at 180C for approximately 40 minutes until the frangipane is cooked through in the middle.