Remove from the oven, brush the reduced poached pear syrup over the top and set aside. You may need to cover the tart with aluminium foil for the final 15 minutes to prevent it browning too much. Place a raspberry in between each pear slice and one in the middle.īake for 45 minutes, or until cooked through. Arrange the slices on top of the tart in a flower shape leaving a space between each slice. Fold in the ground almonds and flour.Ĭarefully spoon the frangipane batter on top of the jam and then smooth the surface using a clean knife. Continue to add a little at a time and beat until smooth. Add a little of the egg mixture to the butter and sugar and beat until combined. Prick the base with a fork, then spread a layer of jam on the bottom and leave to chill in the fridge.įor the frangipane, put the butter and caster sugar in large bowl and blend using a handheld blender.īeat the eggs with the Calvados, salt and the almond essence. Use the pastry to line a 23cm/9in tart tin. Take the pastry out of the fridge and roll to about the thickness of a £1 coin. Once tender, remove from the water and pat dry with kitchen paper, reserving the water.īring the reserved poaching liquid to the boil and then simmer for about 30 minutes to reduce it to a sticky syrup. Bring to the boil and simmer for 5-10 minutes. Add the caster sugar, lemon juice and star anise. Once combined to a dough, flatten to a disc, wrap in cling film and place in the fridge to chill.įor the poached pear, add the pear to a small saucepan with enough water to cover. Beat in the egg and vanilla paste, followed by the plain flour. Sift in the icing sugar, then add the ground almonds and salt and mix. Once ready, place the pan in a cold water bath and set aside to cool.įor the pastry, beat the butter with a wooden spoon in large mixing bowl.

Heat gently until the sugar is dissolved.īring to the boil and then boil for about 5 minutes, or until a drop of the jam juice placed on the cold plate turns sticky. Add the jam sugar and a squeeze of lemon juice. Finish by adding the flour and combining until well mixed. Then add the vanilla and the egg, gently beating until all is mixed. Making the Frangipane Frangipane, also called almond cream, is an Italian pastry cream. Place the butter and the sugar in the bowl of a stand mixer and cream together. Place about 250g/9oz raspberries (reserve 13 for decoration) in a deep pan and mash with a fork. Once the crust has partially baked, you can lift out the weights with the parchment paper and bake the crust for another 5 to 10 minutes until it is golden brown, and no longer opaque and has a crisp texture. For the jam, put a small plate in the freezer.

Vegan frangipane pear tart recipe