Pear Frangipane Tart

Pear Frangipane Tart

Written by on in Cakes, Bakes and Pastries
Pear Frangipane Tart
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Pear Frangipane Tart

Recipe by GeeDeeCourse: Cakes, Bakes and PastriesCuisine: FrenchDifficulty: Easy
Servings

6

servings
Prep time

1

hour 
Cooking time

50

minutes
Calories

926

kcal
Chilling Time

30

minutes
Total time

2

hours 

20

minutes

A classic French tart made with sweet pastry, succulent conference pears, and almond pastry cream.  

What You Will Need
25cm Flan Tin
ceramic baking beans

Ingredients

  • For The Pastry

  • 375 g Sweet Pastry shop bought or Make Your Own

  • For the Frangipan

  • 175 g soft butter

  • 175 g icing sugar

  • 175 g ground almonds

  • 3 eggs beaten

  • 40 g plain flour

  • 1 tsp almond extract

  • 4 large conference pears ripe, ready to eat, peeled, cored and halved

Directions

  • Set the oven to 375°F/190°C/Fan 170°C/Gas 5
  • Chill pastry for 30 minutes before use
  • Meanwhile, make the filling.
  • Cream the butter and sugar together, in a stand mixer or hand whisk, until light and fluffy, then gradually and slowly add the beaten eggs.
  • Scrape down the sides of the bowl with a spatula and add the ground almonds, flour and almond extract.
  • Fold these in by hand making sure you reach the bottom of the bowl, until well incorporated.
  • Prepare the flan case
  • Roll out the chilled pastry on a lightly floured work surface and line a 25cm (10 in) flan tin about 2.5cm (1 in) deep, leave to chill for a further 15 minutes.
  • While the pastry is chilling, peel core and halve the pears
  • Blind bake the pastry case
  • by forking the base and lining it with baking parchment and fill with ceramic baking bean.
  • Place in the oven for 15-20 minutes, remove the beans and parchment paper and return to the oven for a further 5 minutes to dry out. Allow to cool.
  • Spoon the frangipane mixture into the pastry case and level the top using a small palette knife.
  • Arrange the pear halves, cut side down, round and evenly on the filling.
  • leave just enough room between the pears to allow the frangipane mixture to rise.
  • Place the flan tin on a baking sheet and bake in the centre of the oven for about 45–50 minutes until set and golden brown,
  • Test with a thin knife by inserting into the frangipane and it should come out clean.
  • Lightly dust with icing sugar as soon as the flan comes out of the oven.
  • Serve warm with cream or crème fraîche.

Recipe Video