Pear, frangipane and raspberry jam tart...

Being Father's day and all that, I decided to indulge my family in their favourite thing – frangipane. Now I've never made frangipane before but I was surprised by how easy and effective it is. Here's the recipe, slightly adapted from Delicious, I hope you enjoy it as much as we all did!

Shortcrust pastry:
  1. 225g plain flour, plus extra for dusting
  2. 110g butter
  3. 110g caster sugar
  4. 3 medium egg yolks
  5. *OR* Use one 500g block of ready-made shortcrust pastry

  6. Frangipane:
  7. 125g margarine or butter
  8. 125g caster sugar
  9. 2 eggs
  10. 100g ground almonds
  11. 1tsp almond extract
  12. 1 tbsp plain flour

  13. Poached pears:
  14. 250g caster sugar
  15. 4 pears
  16. 1 cinnamon stick

  17. And: a good raspberry conserve
To make the pastry, rub together the flour and the butter until it resembles breadcrumbs. Mix in the sugar and make a well in the centre. Beat the eggs and add them to the well. Then, start to bring the dough together with your hands, kneading gently until it forms a ball. Wrap in cling film and pop it in the fridge. 

Now, on to the best part, the frangipane (it's even a nice word to say...) Cream the butter and the caster sugar until lights and fluffy. Add the eggs and beat. Fold in the ground almonds and the plain flour and pop into the fridge.

Peel the pears and cut them into small slices around 0.5cm thick. It depends if you want them to look fancy on your tart as to whether you should take time over this. I just chopped it up! To poach, bring 500ml of water to boil and add the caster sugar and a cinnamon stick. Simmer until the sugar is dissolved then add the pear slices. Simmer for around 10 minutes. You don't want them to be too soft. 

Place your pastry in a greased loose-bottom tin. I used a 15" but you can adjust this recipe to whatever you've got. Cover the pastry with greaseproof paper and pop some baking beans in, before blind-baking for around 15 minutes.

Then add the filling as pictured below. Don't go over the top on the frangipane! It rises and will completely cover your pears if you're not careful. It will come up around 1cm so be careful.

Bake on gas mark 5 for around an hour, or until the pastry is golden and the filling is just slightly wobbly in the centre. Leave to cool then carefully remove the base and enjoy!:



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