Pear and almond tart
With a classic flavour combination, this Pear and Almond Tart not only looks inviting but also tastes amazing. Serve hot or cold with or without cream or ice cream.
- 175 g (6oz) plain flour (all purpose)
- 50 g (2oz) ground almonds (almond flour)
- 2 tablespoon icing sugar
- 100 g (3½oz) butter cut into cubes
- 1 yolk egg optional
- 2 tablespoon water
- 300 ml water
- 250 g (9oz)golden caster sugar
- 1 vanilla pod split
- 1 cinnamon stick
- 2 firm ripe pears
- 125 g butter softened
- 125 g caster sugar
- 125 g ground almonds (almond flour)
- 2 large eggs
- small handful flaked almonds
- 1 tablespoon apricot jam sieved
To poach the pears
Pour about 300ml (½pt) water into a saucepan, then add 250g (9oz) sugar, 1 split vanilla pod and 1 cinnamon stick. Heat gently stirring until the sugar dissolves.
Peel 2 pears and cut into quarters. Remove the core. Gently place the pear quarters into the pan and poach for 15 minutes or until they feel tender once a sharp knife is inserted. Turn the heat off and allow the pears to cool with the syrup.
To make the pastry case,
Meanwhile, place 175g (6oz) flour, 50g (2oz) ground almonds and 2 tablespoon icing sugar into a mixing bowl with 100g (3½oz) butter. Rub the butter into the flour until the mixture resembles fine breadcrumbs.
Add the egg yolk, if using and enough cold water (about 2 tablespoon or a little more if omitting the egg yolk) to mix to a dough and allow to rest in a cool place for 10 minutes.
Roll out the pastry and use to a line a 23cm (9in) round fluted flan tin and chill for at least 30 minutes.
Preheat the oven to 200ºC (180ºC fan)/400ºF/gas mark 6. Line the pastry case with baking parchment and fill with baking beans. Bake for 10 minutes.
Remove the paper and beans and bake for another 10 minutes or until just golden.
To assemble the tart
Carefully remove the poached pears from the poaching liquor with a draining spoon and place them on a wire rack to drain for a few minutes.
Spoon the frangipane filling into the baked pastry case and spread level. Arrange the drained pears on top of the frangipane with the pointed ends pointing towards the centre. There’s no need to push the pears into the frangipane.
Scatter a few flaked almonds over the tart, moving the almond flakes which land on the pears themselves. Bake. for about 35 minutes until a good golden brown. You may need to rotate the tart after about 20-25 minutes of baking. Remove the tart from the oven and place it onto a cooling rack. Use a pastry brush to carefully brush the apricot jam over the surface of the frangipane. Serve warm or cold.
Use a skewer or tooth pick to test if the frangipane is cooked through. It should come out clean. If it looks like it is beginning to brown too much before the frangipane is cooked reduce the oven temperature slightly.
In an airtight container or wrapped in foil in cool dry place for up to 4 days.
Freeze for up to 3 months