
Perfect pear frangipane tart
, 16 November 2016
(22 votes)
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.