Save to your scrapbook
Pear and Almond Frangipane Tart
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Pear and Almond Frangipane Tart
Pick up a pound of juicy ripe pears and enjoy their sweet succulence eaten just as they are - but save a couple too for this fabulous frangipane tart from Waitrose Home Economist Lisa Abbey Keep pear recipes simple, like this wonderful tart, for great results. English pears cook well, although they should be firm so that they keep their shape. Frangipane is classically flavoured with ground almonds and used to top cakes and pastries. Use ground pistachios or pecans, if you prefer.
Serves: 6 - 8
Ingredients
- 375g pack Saxby's Dessert Shortcrust Pastry
- 75g butter, softened
- 75g Waitrose Unrefined Light Brown Muscovado Sugar
- 75g ground almonds
- 50g Waitrose Self Raising Flour
- 2 medium eggs, beaten
- 4tbsp Waitrose Greengage Conserve, plus extra to glaze
- 2 pears, peeled, cored and halved
- Icing sugar, to dust
Method
- Roll out the pastry and use to line a deep 23cm fluted flan tin. Chill for 30 minutes. Preheat the oven to 180°C, gas mark 4.
- Prick the pastry base with a fork, then line with greaseproof paper, fill with baking beans and cook in the oven for 15 minutes. Remove the beans and paper.
- Meanwhile, make the filling. Combine the butter, sugar, nuts, flour and eggs, and beat until smooth and creamy.
- Spread the greengage conserve over the part-baked pastry base, then top with the almond mixture, smoothing the surface with a palette knife.
- Slice the pear halves and fan out. Arrange on top of the filling. Return the tart to the oven for 35-45 minutes until the filling is set and golden brown.
- Brush a little extra conserve over the pears and filling while the tart is still warm. Dust with icing sugar and serve with crème fraîche.
Comments
This recipe was first published in Wed Sep 01 01:00:00 BST 1999.
Average user rating