Pear and Frangipane Tart

Pear & Frangipane Tart with Amaretto

(Serves 8)

Ingredients

For the sweet shortcrust pastry:

• 200g (1⅔ cups) plain flour

• 100g (½ cup) cold unsalted butter, cubed

• 50g (¼ cup) icing sugar

• 1 medium egg yolk

• 1–2 tbsp cold water

For the poached pears:

• 3 ripe but firm pears (e.g., Williams or Conference)

• 750ml (3 cups) water

• 100g (½ cup) caster sugar

• 1 tbsp lemon juice

• 1 cinnamon stick (optional)

• 1 tbsp amaretto liqueur

For the frangipane filling:

• 100g (½ cup) unsalted butter, softened

• 100g (½ cup) caster sugar

• 2 medium eggs

• 100g (1 cup) ground almonds

• 1 tbsp plain flour

• 1 tbsp amaretto liqueur

• ½ tsp almond extract (optional, for a stronger almond flavor)

To finish:

• 2 tbsp apricot jam (for glaze)

• A handful of flaked almonds (optional)

• Icing sugar, for dusting

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 Equipment Needed

• 23cm (9-inch) loose-bottomed tart tin

• Rolling pin

• Mixing bowls

• Saucepan (for poaching pears)

• Electric mixer or wooden spoon

• Baking beans or rice (for blind baking)

• Baking parchment

• Wire rack

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Preparation

1. Make the pastry

1. Rub the butter into the flour and icing sugar until it resembles breadcrumbs.

2. Stir in the egg yolk and enough cold water to form a dough.

3. Wrap and chill for 30 minutes.

2. Poach the pears

1. Peel, halve, and core the pears.

2. In a saucepan, combine water, sugar, lemon juice, cinnamon stick, and amaretto. Bring to a simmer.

3. Add pears and poach gently for about 10–15 minutes until just tender.

4. Remove and cool on a plate. Slice thinly when cool.

3. Prepare the tart shell

1. Preheat oven to 180°C / 160°C fan / 350°F.

2. Roll out the pastry and line the tart tin.

3. Chill for 10 minutes, then line with parchment and fill with baking beans.

4. Bake for 15 minutes, remove beans, and bake for 5–7 minutes more until pale golden.

4. Make the frangipane

1. Beat butter and sugar until light and fluffy.

2. Add eggs one at a time, then mix in ground almonds, flour, and amaretto.

5. Assemble the tart

1. Spread frangipane evenly into the tart shell.

2. Arrange sliced pears in a fan shape on top.

3. Sprinkle with flaked almonds if using.

4. Bake for 35–40 minutes until golden and set.

6. Finish

1. Warm apricot jam and brush over the tart for a glaze.

2. Cool slightly, dust with icing sugar, and serve warm or at room temperature.

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 Serving Suggestions

Serve with:

• A dollop of crème fraîche or mascarpone

• A drizzle of extra amaretto syrup or honey

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 Nutritional Information (per serving, approx.)

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving.