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Pear & Almond Frangipane Tart Recipe

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This recipe for Pear & Almond Frangipane Tart is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
375g Sweet Shortcrust Pastry
75g butter, softened
75g Unrefined Light Brown Muscovado Sugar
75g ground almonds
50g Self Raising Flour
2 medium eggs, beaten
4tbsp Greengage Conserve, plus extra to glaze
2 pears, peeled, cored and halved
Icing sugar, to dust
Directions:
Directions:
1: Roll out the pastry and use to line a deep 23cm fluted flan tin. Chill for 30 minutes. Preheat the oven to 180°C, gas mark 4.

2: Prick the pastry base with a fork, then line with greaseproof paper, fill with baking beans and cook in the oven for 15 minutes. Remove the beans and paper.

3: Meanwhile, make the filling. Combine the butter, sugar, nuts, flour and eggs, and beat until smooth and creamy.

4: Spread the greengage conserve over the part-baked pastry base, then top with the almond mixture, smoothing the surface with a palette knife.
Slice the pear halves and fan out.

5: Arrange on top of the filling. Return the tart to the oven for 35-45 minutes until the filling is set and golden brown.
Brush a little extra conserve over the pears and filling while the tart is still warm. Dust with icing sugar
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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