Pear and Almond Tart

Some ingredients are just made to go together and pears and almonds are two of the them. 

I have a bit of a love/hate relationship with pears.  When they are perfect they’re hard to beat.  The only issue is that they are like granite and inedible, and then turn to mush within about 20 minutes.  They are the ultimate passive aggressive fruit!

Frangipane filling

This recipe is great for using pears that are too hard to eat if you can’t be bothered with the game of chicken involved in waiting for pears to ripen.

This is a pretty rich recipe, but isn’t meant to be eaten every day and looks really impressive if you’re cooking for friends. 

It’s important to blind bake the pastry case first

You can make the pastry case and the frangipane filling in advance, which means you can have more time with your guests. You could even use shop bought pastry if you don’t have time (home made is better though). This is really good on it’s own but a little fresh cream or ice cream also doesn’t hurt if you want to be properly indulgent.

Yummy with ice cream

Ingredients

For the pastry case

200 Grams Plain flour

100 Grams Butter (chilled and cut into small cubes)

1 Tbsp Caster sugar

1 Egg yolk

For the frangipane filling

115 Grams Butter (at room temperature)

115 Grams Caster sugar

115 Grams Ground almonds

1 Tsp Vanilla extract (optional)

2 Eggs

2 Large pears

Method

  1. In a food processor add the flour, sugar, and butter. Whizz until the mixture looks like coarse breadcrumbs (you can run the butter and flour in together by hand if you prefer)
  2. Add the egg yolk and a small amount of cold water and whizz again until the mix starts to come together. Start to press the mix together to form a dough, adding a small amount of cold water if necessary. Form into a ball, wrap in cling film and refrigerate for 30 minutes
  3. Grease a 9in x 9 in loose bottemed flan tin. When the pastry has chilled, place on a floured surface, and roll out in a circle approximately 1/2 cm thick.
  4. Lay into you prepare flan tin making sure that it’s pressed into the edges. Place a sheet of baking paper on top and baking beans (I use old dried rice) to weigh down the pastry and blind bake in an oven pre heated to 180 degrees. Bake for 15 minutes before taking the case out if the oven, carefully lift the the baking paper by the 4 corners taking care not to spill any of the baking beans/rice onto the pastry case.
  5. Return the pastry case to the oven and bake for a further 10 minutes before removing from the oven and allowing to cool
  6. To make the filling, add the butter and sugar to a bowl and mix with an electric whisk until light and creamy. Add the vanilla, almonds and eggs and beat in until combined
  7. Peel, core and quarter the pears, before cutting into slices about 1cm thick
  8. Spread the almond mixture into the pastry case. Arrange quarter of the pear so the narrow part is towards the centre of the tin and wider part is towards the outside work as quickly as you can to prevent the pear discolouring
  9. Once you have arranged the pears, return the flan tin to 180 degree oven and bake for 25-30 minutes until the centre is just starting to set (it will continue to cook as it cools). Allow to cool in the tin for another 15 minutes before attempting to cut.

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