Pear Almond Frangipane Tart Recipe

FOR THE PASTRY

In the bowl of a stand mixer with paddle attachment, add the butter and icing sugar.

Beat on medium until fully combined

Beat on medium until fully combined and smooth (1 - 2 minutes).

Add the egg and beat on

Add the egg and beat on low until smooth.

Add the flour and beat just

Add the flour and beat just until large clumps are forming. Turn the dough out and pull it together into a smooth ball with your hands (making sure not to handle it too much) then press it out into a 1 inch thick disk. Place it onto a lightly floured work surface and dust the top with just a little flour too. Gently and gradually roll the pastry out, turning it often, to about 4-5mm thick or about 11 inches in diameter. Place the rolling pin in the middle of the dough and fold one side of the pastry over the top. Lift the rolling pin so the pastry is hanging over it, and lightly dust off any excess flour from underneath. Carefully lay it into a 9 inch round tart pan with removeable base. Press the dough down in to the corners all the way round, then press it into the scalloped sides. Leave the overhang standing upright and place the tart pan into the fridge to chill for a minimum of 2 hours or overnight. If your freezer has space you can place it in there. You can start preparing the poached pears now. PAR BAKE THE TART SHELL:

Preheat the oven to 180C (160C

Preheat the oven to 180C (160C fan) / 350F. Use a fork to prick the pastry base all over. Use a small sharp knife to trim off the excess pastry. Line the tart shell with a sheet of baking paper and fill with pie weights or rice. Fill it quite full and making sure it’s pressed up tight against the edges.

Bake for 15 minutes then carefully

Bake for 15 minutes then carefully remove the paper and pie weights and bake a further 5 minutes. FOR THE POACHED PEARS: Peel and halve the pears. Carefully cut out the core (a melon baller makes this easy). Make sure to remove the stems too. Place the water, sugar, cinnamon sticks, cloves and vanilla into a large saucepan over medium heat stirring until the sugar dissolves. Bring to a simmer.

Add the pears and poach at

Add the pears and poach at a simmer for 7-10 minutes or until just tender when you poke them with a fork.

Remove the pears, drain them on paper towel

Continue simmering the poaching liquid for another 15-20 minutes until you have around 1 cup or less left. Strain into a jug and set aside to cool. FOR THE FRANGIPANE FILLING: Once the tart shell has finished blind-baking.

Pear Almond Frangipane Tart

How to make it