Looking for something simple yet exquisite? This rustic pear tart filled with frangipane (or almond cream) is just divine.
2 people made this
175g plain flour
100g butter, chilled and cubed
50g icing sugar
2 egg yolks
1 tablespoon cold water
100g butter, at room temperature
100g caster sugar
1 lemon, juiced and zested
3 eggs, lightly beaten
100g almonds, finely ground
3 pears, firm not ripe
1 tablespoon butter, melted
1 tablespoon light brown sugar
Directions Preparation:30min › Cook:45min › Extra time:30min › Ready in:1hour45min
Preheat oven to 200 degrees C. Lightly grease and flour a springform tin.
Pastry Case: In a food processor, combine the flour and cubed butter. Pulse until it resembles breadcrumbs. Add icing sugar, yolks and 1 tablespoon of cold water. Pulse until a soft pastry ball is formed. Wrap tightly with plastic wrap and chill in the fridge for 30 minutes.
Roll out the pastry over a lightly floured surface to about 5mm thickness. Cover bottom and sides of tin with the pastry, cutting off any excess and crimping edges with your fingers. Cover the pastry with baking paper and fill with dried beans to bake blind.
Bake in the preheated oven for 15 minutes, or until lightly browned on the edges. Remove from oven, then remove and discard the baking paper and beans. Allow the pastry case to cool completely before filling.
Filling: Reduce oven temperature to 180 degrees C.
In a bowl, whisk butter, sugar, lemon zest, eggs and almond flour. Pour mixture evenly over pastry case.
Peel and cut pears in half. Slice each pear half crossways into slices, keeping each one together. Arrange each half side down and stem end toward the centre in the pan. Use your hand to flatten and fan each pear half slightly and press the slices into the filling. Brush with melted butter and sprinkle with light brown sugar.
Bake in the preheated oven for 30 minutes or until filling is set. Remove and allow to completely cool before removing from tin.