Pear and Frangipane Tart


Jane Lovett, the fabulous cook, food stylist and author, shares this divine recipe sure to impress…

This lovely tart is considerably easier to make than it looks, largely as all the work is done in a processor. It is also a bit of a cheat, using tinned pears instead of fresh. Very good for entertaining and your guests might even mistake you for an award-winning pâttissière!

 

 

 

Serves 12

Ingredients:

2 x 400g tins of pear halves in syrup, drained

1 tbsp caster sugar, for browning

Icing sugar

Crème frâiche or double cream to serve

For the pastry:

225g (8oz) plain flour

110g (4 oz) butter, diced

110g (4oz) caster sugar

3 egg yolks

1 tbsp cold water

For the frangipane:

170g (6 oz) butter, softened

170g (6 oz) caster sugar

170g (6 oz) ground almonds

3 eggs

2 tbsp plain flour

Method:

  1. Pre heat the oven to 190°C (375°F) Gas 5.
  2. Process all the pastry ingredients together gently in a food processor using the pulse button if you have one, until it just begins to come together into a crumbly ball. Remove and knead lightly using a little extra flour until it has formed a smooth-ish ball. Wrap in cling film and chill for ½ hour.
  3. Meanwhile, make the frangipane. Using the un-washed processor bowl, process all the frangipane ingredients together to a smooth paste. Don’t worry if it curdles. Set aside.
  4. Roll out the pastry as best you can as it will be very short and crumbly, and line a 28cm (11 in) loose-bottomed tart tin. It may fall apart but is very malleable and you can just mould and push it into the tin using your fingers. Treat it gently and don’t overwork it though!
  5. Spoon the frangipane into the bottom of the pastry case and smooth the surface.
  6. Dry the pears on some kitchen towel. Cut into slices widthways, slide onto a palette knife and press down on them so that the slices fan out, into a sliced-up pear shape. Arrange on top of the frangipane in a circle and place one in the middle. Slide the tin onto a baking sheet.
  7. Bake for 40 minutes, or until the pastry is golden and the filling is just set. Turn the oven up to 220°C (425°) Gas 7. Sprinkle the tart with the caster sugar and cook for 10-15 minutes or until golden brown. Leave to cool for 15 minutes or so, remove from the tin and transfer to a cooling rack.  Serve warm, or at room temperature, dusted with icing sugar and some crème frâiche or double cream.

Get-Ahead:

  • Make up to 3 days in advance and keep, covered, in the fridge, or months in advance and freeze.

Hints & Tips:

  • If you prefer a more caramelised finish to the tart, give the top a once over with a cook’s blowtorch. Or for a shiny finish, glaze with apricot jam.  Melt a little apricot glaze (or apricot jam with a dribble of water), and brush over the top of the tart – making sure the entire surface is glazed.

View more delicious recipes from Jane here



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