Pear frangipane tart

Pear frangipane tart
Pear frangipane tart

With the weather heating up again, this is one of the last opportunities l have to make a pastry dough.

I was also hosting a dinner party, so wanted to make a dessert that I could prepare in advance but also look impressive when served.

I love frangipane tarts and I think the inclusion of the pear is not only tasty but kicks it up a notch in terms of presentation.

I’ve made this before using stone fruit like cherries, peaches and nectarines, which I honestly think work better.

The pear didn’t quite soften up as much as I would have liked, and I have seen recipes where the pear is poached first. I think in retrospect this would have been better or perhaps my pears weren’t ripe enough.

Another cheat version is to use tinned fruit which is already full of flavour and will soften much quicker in the oven.

Overall, this was delicious and the pear definitely created some texture. But if you want to make your own version, I’d poach the pears in syrup beforehand or choose very ripe fruit.

Pear frangipane tart

1 portion pâte sucrée
1 portion frangipane
2 ripe, Beurre Bosc pears
¼ cup apricot jam, warmed and sieved

Prepare the pastry dough and leave to rest for two hours before rolling out into a 28cm fluted tart tin. Refrigerate for a further 30 minutes.

Blind bake at 200C for 15 minutes, then remove the baking beads and bake for a further 8 minutes or until the pastry has dried and is starting to turn a golden colour. Leave to cool.

Prepare the frangipane and then pour into the cooled pastry shell.

Peel, halve and core the pears, then slice them thinly while trying to keep their structural shape.

Place them on top of the frangipane, using a knife under the fruit to hold its shape. Fan out slightly, and press down into the frangipane filling.

Bake at 180C for 40 minutes or until the frangipane is set and the fruit has softened.

Brush the fruit (not the frangipane) with apricot jam for a nice sheen.

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