Pear and Frangipane Tart
This gorgeous pear and frangipane tart makes a great Sunday lunch dessert. Share it out and serve with cream!
Ingredients
For the pastry:
- 225g plain flour
- 1 large egg
- 125g butter diced and chilled
For the frangipane:
- 250g butter, softened
- 250g ground almonds
- 125g caster sugar
- 5 eggs
- 5 poached pears 1/2d
To serve:
- 2 tablespoons Armagnac
- 400ml double cream, whipped
Method
Pre heat the oven to 180C.
To make the pastry mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together into a dough. Wrap in cling film and chill for 30 minutes.
After 30 minutes remove the pastry from the fridge and roll out onto a floured surface. Line a buttered 27cms fluted loose bottom tin with the pastry and trim the edges.
To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds and eggs. Mix to combine and spoon into the pastry case. Top with the pears and bake for 40 minutes.
Remove from the oven, spoon over the Armagnac and serve at room temperature with the cream.
Ingredients
For the pastry:
- 225g plain flour
- 1 large egg
- 125g butter diced and chilled
For the frangipane:
- 250g butter, softened
- 250g ground almonds
- 125g caster sugar
- 5 eggs
- 5 poached pears 1/2d
To serve:
- 2 tablespoons Armagnac
- 400ml double cream, whipped
Method
Pre heat the oven to 180C.
To make the pastry mix the flour and butter together to resemble breadcrumbs. Add the egg and bring together into a dough. Wrap in cling film and chill for 30 minutes.
After 30 minutes remove the pastry from the fridge and roll out onto a floured surface. Line a buttered 27cms fluted loose bottom tin with the pastry and trim the edges.
To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds and eggs. Mix to combine and spoon into the pastry case. Top with the pears and bake for 40 minutes.
Remove from the oven, spoon over the Armagnac and serve at room temperature with the cream.
