Golden Pear Frangipane Tart With Quick Pastry
Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
10
- 250grams plain flour
- 2tablespoons plain flour
- thickened cream (whipped to serve)
- 180grams Western Star chef’s choice butter (cold and diced)
- 230grams Western Star chef’s choice butter (softened)
- 1 egg yolk (lightly whisked with 3 tbs water)
- 4 eggs
- 90grams caster sugar
- 180grams caster sugar (plus 1 tbsp extra to sprinkle)
- 230grams almond flakes
- 1 pinch salt
- 2 william bartlett pears (peeled, cored and sliced into 5mm slices lengthways)
Method
Step 1 of 6
Preheat oven to 200C.
Step 2 of 6
Place the flour, sugar, salt and butter into the base of a food processor and blitz until mixture resembles coarse breadcrumbs. Add the egg and blitz until mixture comes together and forms a dough. Shape into a disc, cover in plastic wrap and refrigerate for 30 minutes.
Step 3 of 6
Once chilled, roll dough into a circle about 3-5mm thick. Lay over a 23cm fluted tart tin with a removeable base. Press gently to fit tart tin. Trim any excess pastry. Refrigerate for a further 30 minutes. Once chilled bake in preheated oven for 15 minutes or until slightly golden. Set aside to cool and turn down the heat of the oven to 180C.
Step 4 of 6
Meanwhile to make filling place the almonds, flour and sugar into the food processor and blitz until it resembles a powder. Add butter and blitz again until combined. Add the eggs and process for 2 minutes until creamy.
Step 5 of 6
Transfer mixture into tart shell and smooth over with a spatula. Arrange the pear on top of frangipane filling. Sprinkle over extra caster sugar.
Step 6 of 6
Bake for 30-35 minutes or until firm and golden. Remove from oven and allow to cool before removing from the tart tin. Serve alongside freshly whipped cream.
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