pear frangipane tart

Perfect pear frangipane tart

The finishing touch to an autumn Sunday lunch, served with custard or cream

, 16 November 2016

(25 votes)

Perfect pear frangipane tart

  • 50 Mins

  • Serves: 10

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Nutritional Info
Each 74g serving contains

  • Energy

    904KJ

    216KCAL

    11%

  • Fat

    11.8g

    med

    17%

  • Saturates

    5.6g

    high

    28%

  • Sugars

    12.6g

    med

    14%

  • Salt

    0.22g

    low

    4%
of your reference intake.
Typical energy values per 100g: 904kJ/216kcal.
Ingredients
  • 175g Extra Special All Butter Pastry Case
  • 50g softened butter
  • 50g caster sugar
  • 50g ground almonds
  • 15g self-raising flour, sieved
  • 1/2 tsp almond essence
  • 1 large egg
  • 1-2 small ripe pears, quartered, cored and thinly sliced
  • 1tbsp flaked almonds l Icing sugar, for dusting
  • 1tbsp smooth apricot jam, warmed
Method

  • Preheat the oven to 180C/160C Fan/Gas 4. Put the pastry case on a baking sheet.

  • Put the butter, caster sugar, ground almonds, flour, almond essence and egg in a bowl. Beat together until smooth and creamy.

  • Spread the mixture evenly over the pastry case. Arrange the pear slices on top and scatter with the flaked almonds. Bake for 40 mins until golden.

  • Dust the tart with icing sugar, then brush the pears with the apricot jam. Serve warm or cold.