Pear and almond tart has a sweet pastry shell filled with sliced pears and almond frangipane and topped with flaked almonds.
It is a tasty year-round dessert but is particularly worth making during the autumn months when pears are in season.
You can make it using a sweet pastry shell, traditional shortcrust pastry, pâte sucrée or sweet almond pastry. Or if you are short of time you could use ready made shortcrust pastry, simply skip the instructions for making the pastry.
Ingredients for the pastry
- 160 grams plain flour (all purpose flour) - plus a little extra for rolling out.
- 80 grams salted butter - chilled.
- 40 grams caster sugar - if you do not have any you can make your own caster sugar from granulated sugar.
- Water - enough to bind the pastry dough.
Ingredients for the filling
- 100g butter - softened enough to be able to mix with the sugar
- 100g caster sugar
- 1 egg
- 100g ground almonds
- ½ teaspoon almond essence
- 2 pears - choose pears which are ready to eat
- 20g flaked almonds
Prepare the pastry
Using a food processor - place the flour and butter in the food processor and pulse until it resembles crumbs.
By hand - rub the butter into the flour until is resembles crumbs.
Add the sugar and mix.
Add a small amount of water (just enough to bind the pastry dough) and pulse (or mix by hand) until the ingredients form a ball of dough.
Roll out on a floured board to a thickness of about 3 mm and line a 20 cm (8") diameter tart dish.
Prepare the frangipane filling
Mix the butter and sugar together.
Add the egg, ground almonds and almond essence and beat either by hand or with an electric mixer.
Assemble
Spread the almond frangipane mixture evenly over the base of the tart shell.
Peel, core and slice the pears and arrange over the top of the almond mixture pressing slightly into place.
Bake
Cook at 180oC, 350oF, gas mark 4 for around 30 to 40 minutes or until the filling is firm and slightly golden.
To serve
Leave to cool and serve cold either on its own or with double cream, whipped cream or ice cream.
To store
Store your pear and almond tart in an airtight container where it can be kept until the following day.
Other frangipane recipes
- Almond slice recipe (frangipane cake slices)2 Hours
- Pistachio frangipane2 Hours
- Cherry Bakewell tart (frangipane)1 Hours 55 Minutes
- Frangipane mince pies1 Hours
Pear and almond tart
Ingredients
To make the pastry
- 160 grams flour
- 80 grams butter
- 40 grams caster sugar
- Water
For the filling
- 100 grams butter
- 100 grams caster sugar
- 1 egg
- ½ teaspoon almond essence
- 2 pears
- 20 grams flaked almonds
Instructions
Make the pastry
- Using a food processor - place the flour and butter in the food processor and pulse until it resembles crumbs.By hand - rub the butter into the flour until is resembles crumbs.
- Add the sugar and mix.
- Add a small amount of water (just enough to bind the pastry dough) and pulse (or mix by hand) until the ingredients form a ball of dough.
- Roll out on a floured board to a thickness of about 3 mm and line a 20 cm (8") diameter tart dish.
Prepare the filling
- Mix the butter and sugar together.
- Add the egg, ground almonds and almond essence and beat either by hand or with an electric mixer.
Assemble the tart
- Spread the almond frangipane mixture evenly over the base of the tart shell.
- Peel, core and slice the pears and arrange over the top of the almond mixture pressing slightly into place.
Bake
- Cook at 180oC, 350oF, gas mark 4 for around 30 to 40 minutes or until the filling is firm and slightly golden.
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