Pear and almond tart

Pear and almond tart

By
From
How to Cook Pastry
Serves
6
Photographer
Peter Cassidy

You will need a 24cm loose-based flan tin (or ring).

Ingredients

Quantity Ingredient
1 quantity Rich shortcrust pastry
extra flour, to dust

For the frangipane

Quantity Ingredient
150g blanched almonds
1 egg
2 extra yolks
150g butter, softened
150g caster sugar
3 tablespoons poire william liqueur, or brandy
45g plain flour

For the pears

Quantity Ingredient
2 firm, ripe large pears
1/2 quantity Apricot glaze

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness. Use to line the flan tin (or ring) set on a baking sheet. Cover with cling film and chill in the fridge until firm to the touch, 20–30 minutes. Heat the oven to 200ºC.
  2. Meanwhile, to make the frangipane, blend the almonds in a food processor to a very fine crumb (ready-ground almonds can be used but grinding the nuts yourself gives a better flavour). Beat the egg and extra yolks in a bowl.
  3. Beat the butter in a separate bowl until very soft, then beat in the sugar, in 4 or 5 additions, until fully incorporated. Gradually add the beaten eggs, beating well after each addition. Stir in the liqueur, add the almonds and flour and stir well to combine.
  4. Blind bake the pastry case for 15–20 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry looks dry and feels sandy to the touch. Remove from the oven and leave to cool. Reduce the oven temperature to 180ºC.
  5. Spread the frangipane evenly over the base of the cooled pastry case. Quarter and core the pears, then thinly slice across the width of the pear quarters (not with the length) into small slices, keeping the slices together.
  6. Take a sliced quarter of pear, fan it out a little and place it on the frangipane so the top end of the pear is at the middle of the tart and the pear extends to the edge of the tin in fanned out slices, radiating from the centre like the spokes of a wheel. Arrange the remaining pear quarters in the same way to make 6 or 8 spokes. (You may not need all of the second pear or you may need to add extra slices from the remaining 2 pear quarters if you have 6 spokes.)
  7. Press the pears gently into the frangipane a little. Bake in the middle of the oven for 30–40 minutes until the frangipane has risen a little, is pale golden and set. To check, insert a skewer into the middle; it should come out clean. Leave to cool slightly on the baking sheet, then remove the side of the tin and slide the tart onto a wire rack (or lift off the ring after transferring).
  8. While the tart is still warm, brush only the pears with the warm apricot glaze. The tart is best served warm or at room temperature on the day it is made.

Variations

  • Leave the cored pears in quarters, or even halves, instead of thinly slicing them. Very firm pears can be poached first.

    To make an apricot and almond tart, replace the Poire William in the frangipane with Amaretto. Replace the pears with 500g ripe apricots, halved and placed cut side down over the frangipane.

    To make a plum and almond tart, replace the Poire William with rum and the pears with 4–6 plums, depending on size. Halve and stone the plums and place cut side down in the frangipane.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again