Recipes
Recipes

Perfect pear frangipane tart

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

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

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(26 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 10

Cooking Time

Price: 53p per serving

Nutritional Information

Each 74g serving contains

Energy
669kj
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

1
Preheat the oven to 180C/160C Fan/Gas 4. Put the pastry case on a baking sheet.
2
Put the butter, caster sugar, ground almonds, flour, almond essence and egg in a bowl. Beat together until smooth and creamy.
3
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.
4
Dust the tart with icing sugar, then brush the pears with the apricot jam. Serve warm or cold.