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Pear Frangipane tart
Print Recipe
Pin Recipe
Prep Time
40
minutes
mins
Cook Time
1
hour
hr
Course
Dessert
Servings
6
Ingredients
1
roll
Paneton Sweet Pastry
25
g
butter
for greasing tin
Poaching liquid
5
Pears
1
cinnamon stick
3
cloves
1/2
cup
caster sugar
1.5
L
water
for poaching
Frangipane
100
g
butter
1/2
cup
castor sugar
1
egg
1
egg yolk
1
tsp
vanilla extract
1
cup
almond meal
1/4
cup
plain flour
Instructions
Pears
Peel and core pears.
In a pot large enough to house 5 pears and poaching liquid, place sugar, water and spices and heat to dissolve sugar.
Cook pears in the poaching liquid until just tender. Remove liquid and allow to cool.
Continue to cook poaching liquid until reduced by 2/3's. Reserve this for glazing the pears once the tart has been cooked.
Pastry
Preheat the oven to 170'
Grease tart tin with butter and press in pastry. Place in the fridge for 20-30 minutes to rest before baking.
Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake. Bake for 15 minutes until just beginning to colour.
Allow it to cool while making the frangipane.
Frangipane
Cream butter and sugar together until light and fluffy.
Add egg and egg yolk and mix well to combine.
Add vanilla extract
Stir through almond meal and flour until well combined.
Assemble
Spoon frangipane mix around pastry base and smooth over.
Place pears evenly, on top of the frangipane mix.
Bake for 30 minutes till golden.
Once cooked, glaze with poaching liquid reduction.
Decorate with toasted sliced almonds.