Sweet, moist almond filling and ripe pears make this tart absolutely delectable.
I needed to make a dessert while Mr 2.5 & Mr .5 were having their afternoon nap, and wanted to make a tart…. Can it be done in 1 hour?
Of Course! Obviously this can only be done with a few shortcuts, but when you have kids around, shortcuts are a necessity. If I had extra time I would have made my own shortcrust pastry, but with a toddler and a baby in the house it’s not always possible, so puff pastry came to the rescue. This is one of my favourite desserts. I hope you enjoy it as well.
Pear and Frangipane Tart Recipe
- 1 sheet frozen pastry (Shortcrust is preferred, but I only had Puff Pastry in the freezer)
- 100 grams of Butter, softened
- 100 grams of cup Caster Sugar
- 1 Egg
- 1 Egg yolk
- 100 grams of Almond meal
- 40 grams of Plain Flour
- 2 ripe pears, peeled and sliced
- 1 Tbsp Caster Sugar, extra
6 steps to make this recipe
- Preheat oven to 200 degrees C or 390 degrees
- Press defrosted pastry into a 23cm flan tin with removable base. Prick sides and base with a fork. Place in the freezer for 10mins.
- Place a sheet of baking paper over the pastry and fill with baking weights or uncooked rice ( this is called blind baking). Bake pastry for 15mins. Remove from oven and remove baking paper and weights. Cool slightly. Reduce oven temperature to 170 degrees C / 340 degres F.
- To make the frangipane, beat the butter and caster sugar till pale and creamy. Add the egg and egg yolk and beat until combined. Add the almond meal and flour and stir to combine.
- Pour the mixture into the pastry case and smooth out. Arrange the pear slices over the frangipane. Sprinkle with extra caster sugar.
- Bake in the oven for 30mins or until frangipane has set. Remove from oven and set aside to cool. Dust with icing sugar before serving with a dollop of double cream.
If you don’t have pears in the house, don’t let that stop you from making this fab tart. Fresh Nectarines, peaches or apples can also be used. OR use tinned pears