Pear Frangipane Tart is my absolute favourite way to eat pears. The almond flavours really compliment the pear, and seeing as this decadent pudding contains an abundance of fruit it meets my criteria for the kids being allowed to eat it!
- 125g butter
- 200g plain flour
- 50g icing sugar
- 1 egg
For the filling:
- 6-8 pears, peeled, cored and sliced
- 175g butter, softened
- 175g caster sugar
- 3 eggs, beaten
- 150g ground almonds
- 50g self-raising flour
- 1 tsp almond extract
First, prepare the pastry by combining the butter, flour and sugar in a food processor until it resembles fine breadcrumbs (or use your hands). Add the egg to form a dough. Leave in the fridge until needed.
Cream the butter and sugar together (either with a wooden spoon or in a food processor). Add the eggs one at a time and continue to beat. Mix in the almond extract, ground almonds and flour.
Peel and slice the pears, then incorporate into the mixture, setting one aside for the top.
Roll out the pastry and line a flan tin, removing any excess from the edges with a knife. Pour the mixture into the pastry case. Top with the remaining slices of pear and bake at 190C for 45 minutes or until cooked through and a fork comes out clean when inserted.
If you wish, you can glaze with warmed apricot jam and flaked almonds. Serve with fresh cream or ice-cream.