Pear & Frangipane Tart

 

Pear and Frangipane Tart

 

 

• 1 pkt sweet shortcrust pastry
• 1 tart flan dish
• 5-7 poached pears
• Frangipane filling

Method:

1. Peel the pears and place them in a saucepan with water(just enough to cover), 2 cinnamon quills, 1 T. honey, and 1 cup sugar, and simmer for about 30mins.
2. Roll out the pastry and place in a tart dish, then refrigerate for approx. 30 mins.
3. Make the Frangipane as follows…

Frangipane

• 125g unsalted butter
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cups ground almonds
• 1 T. flour

1. Cream butter and sugar,
2. Add eggs one at a time and mix well.
3. Using a wooden spoon, mix in ground almonds and flour to form a paste.

1. Preheat oven to 180c.
2. Spread the frangipane filling over the base of the tart pastry.
3. Carefully drain the pears, and slice lengthwise down each pear removing the core, and lay the slices around the tart, as per photo. ( I used a whole pear for the middle, with stalk, and just removed the core, just placing and fanning slightly in a circular motion)
4. Once the whole tart is covered, place in oven and bake for 30-40mins or until frangipane is cooked.
5. Once the tart has been removed from the oven, glaze with 1 tsp. honey(and a tiny bit of  hot water) using a pastry brush, while the tart is still hot.