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Pear and almond tart

Pear and almond tart

Yields 1 Servings
occasions
Dessert
dairy ingredients
Butter, Cream
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Pear and almond tart

INGREDIENTS

Ingredients checklist for pastry

Frangipane

DIRECTIONS

Ingredients checklist for pastry

1
Preheat Oven to 200°
2
To make the pastry - Sieve the flour into a bowl. Add the sugar and mix. Rub in the softened Butter to a sandy like texture. Add 1 Whole Egg and combine to form a pastry. Knead and shape in a ball then chill for 20 minutes.
3
Once chilled roll pastry on floured table and line a greased 10-inch flan style tin. Trim off the edges that are overlapping.
4
Place a disc of greaseproof paper on the pastry and fill with blind baking beans. Bake for 15 minutes then remove the baking beans and paper. Return to the oven for a further 5 minutes then remove and cool pastry.
5
To make the frangipane - cream together the butter and sugar together then add the eggs, combine in the sieved flour, and ground almonds. Add a few drops of Almond extract.
6
Assemble: Spread a layer of Raspberry jam on the pastry and add half the frangipane filling spreading it out to the edges gently. Cut pears into wedges and arrange on top of the filling then dot the remaining filling around the pears. Do not worry about spreading it, as it will find its way to the sides when it bakes. Sprinkle with flaked almonds and bake for 30 minutes.

Frangipane

Ingredients checklist for pastry

Frangipane

Instructions

1
Preheat Oven to 200°
2
To make the pastry - Sieve the flour into a bowl. Add the sugar and mix. Rub in the softened Butter to a sandy like texture. Add 1 Whole Egg and combine to form a pastry. Knead and shape in a ball then chill for 20 minutes.
3
Once chilled roll pastry on floured table and line a greased 10-inch flan style tin. Trim off the edges that are overlapping.
4
Place a disc of greaseproof paper on the pastry and fill with blind baking beans. Bake for 15 minutes then remove the baking beans and paper. Return to the oven for a further 5 minutes then remove and cool pastry.
5
To make the frangipane - cream together the butter and sugar together then add the eggs, combine in the sieved flour, and ground almonds. Add a few drops of Almond extract.
6
Assemble: Spread a layer of Raspberry jam on the pastry and add half the frangipane filling spreading it out to the edges gently. Cut pears into wedges and arrange on top of the filling then dot the remaining filling around the pears. Do not worry about spreading it, as it will find its way to the sides when it bakes. Sprinkle with flaked almonds and bake for 30 minutes.
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