Pear Frangipane Tart
Looks impressive. Tastes divine. Incredibly easy to make. This dessert uses ready rolled pastry and pears from out of a tin, yet it looks elegant and classy, and is utterly delicious.
Certainly a show stopper at any dinner party and great for summer parties since it can be made ahead and brought out whenever you need it. This recipe is super straightforward and is therefore ideal for novice cooks or for when you don't have a lot of time.
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Pear Frangipane Tart
Serves 10-12
500g pack of ready rolled shortcrust pastry
100g butter, room temperature
100g caster sugar
100g ground almonds
3tbsp plain flour, plus a bit extra for dusting
1 egg
1 tbsp amaretto liqueur
411g tin of pear halves
icing sugar
To Serve:
250g mascarpone
1 stem ginger ball (in syrup), finely chopped
1/2 vanilla pod or a tsp of vanilla extract
50g icing sugar
Preheat the oven to 180C
Unravel the pastry and use it to line a flat tin. Roll it out a bit to make it fit if necessary, but be careful not to stretch the pastry as it will shrink when it cooks. Make sure to press the pastry into to the flutes using your fingers or the handle of a wooden spoon.
Cut off the excess pastry and place the tin on a baking tray then transfer to the fridge to firm up.
Mix the butter and sugar together thoroughly, an electric whisk is best here, until soft and well combined. Then beat in the ground almonds and flour. Crack in the egg, add the amaretto and beat together with a wooden spoon until everything is combined.
Remove the lined tin from the fridge and add the almond mixture, spreading it out evenly so it is smooth on top.
Drain the pear halves in a colander then arrange them cut side down on top of the filling, alternating the way the point faces (see above).
Bake in the oven for 35-45 minutes until the filling is puffed up and golden. Around ten minutes before the tart is ready, mix the mascarpone, stem ginger, vanilla and icing sugar together in a bowl until just combined. Set aside for serving.
To check that the tart is ready insert a skewer into the centre of the filling. It should be damp but not wet like the original raw mixture. Once cooked, leave in the tin to cool for ten minutes before transferring to a serving platter. Then sift icing sugar down the sides to make it look fancy (optional).
Serve warm with the ginger cream or allow to cool and refrigerate - it tastes banging cold too!
Recipe from Lorraine Pascale's Fresh, Fast and Easy Food
Certainly a show stopper at any dinner party and great for summer parties since it can be made ahead and brought out whenever you need it. This recipe is super straightforward and is therefore ideal for novice cooks or for when you don't have a lot of time.
.JPG)
Pear Frangipane TartServes 10-12
500g pack of ready rolled shortcrust pastry
100g butter, room temperature
100g caster sugar
100g ground almonds
3tbsp plain flour, plus a bit extra for dusting
1 egg
1 tbsp amaretto liqueur
411g tin of pear halves
icing sugar
To Serve:
250g mascarpone
1 stem ginger ball (in syrup), finely chopped
1/2 vanilla pod or a tsp of vanilla extract
50g icing sugar
Preheat the oven to 180C
Unravel the pastry and use it to line a flat tin. Roll it out a bit to make it fit if necessary, but be careful not to stretch the pastry as it will shrink when it cooks. Make sure to press the pastry into to the flutes using your fingers or the handle of a wooden spoon.
Cut off the excess pastry and place the tin on a baking tray then transfer to the fridge to firm up.
Mix the butter and sugar together thoroughly, an electric whisk is best here, until soft and well combined. Then beat in the ground almonds and flour. Crack in the egg, add the amaretto and beat together with a wooden spoon until everything is combined.
Remove the lined tin from the fridge and add the almond mixture, spreading it out evenly so it is smooth on top.
Drain the pear halves in a colander then arrange them cut side down on top of the filling, alternating the way the point faces (see above).
Bake in the oven for 35-45 minutes until the filling is puffed up and golden. Around ten minutes before the tart is ready, mix the mascarpone, stem ginger, vanilla and icing sugar together in a bowl until just combined. Set aside for serving.
To check that the tart is ready insert a skewer into the centre of the filling. It should be damp but not wet like the original raw mixture. Once cooked, leave in the tin to cool for ten minutes before transferring to a serving platter. Then sift icing sugar down the sides to make it look fancy (optional).
Serve warm with the ginger cream or allow to cool and refrigerate - it tastes banging cold too!
Recipe from Lorraine Pascale's Fresh, Fast and Easy Food
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