Pear and almond tart2012-06-07
- Skill Level: Hard
A pÃ¢tisserie-style tart made with pears and baked in an almond frangipane filling won’t cost a fortune and is sure to impress.
- 75g cool butter, diced
- 150g plain flour, sifted
- pinch of salt
- 50g unsalted butter
- 50g caster sugar
- 2 egg yolks
- 25g plain flour
- 50g ground almonds
- 411g can pear halves in juice, drained
- First make the pastry. Rub the butter into the flour and salt in a large mixing bowl with your fingertips until the mixture resembles breadcrumbs. Sprinkle over 2â€“3 tbsp of cold water, then using a round-bladed knife, stir to bind the mixture together. (This can be done in a food processor.) Knead lightly to form a dough, then wrap the pastry in greaseproof paper or cling film and leave to rest in the fridge for 20 minutes.
- Preheat the oven to 200Â°C (gas 6) and put a baking sheet in to heat. Roll out the pastry on a lightly floured surface and use to line a 24cm loose-based, fluted tart tin. Prick the base all over with a fork, then chill in the fridge for 10 minutes. Cover the pastry with a circle of greaseproof paper and weigh down with a layer of dried or baking beans. Place the tart case on the baking sheet and bake for 10 minutes. Remove from the oven, lift off the beans and paper, then return to the oven for a further 5 minutes.
- Meanwhile make the filling. Cream together the butter and sugar in a mixing bowl using a wooden spoon. Beat in the egg yolks, followed by the flour and ground almonds. Cut the pear halves into parallel slices, but do not separate, so as to keep the pear shape.
- Spread the almond mixture over the base of the tart. Using a spatula, place each pear half in the tart tin, without dislodging the slices, with the pointed ends towards the centre.
- Bake the tart for 25 minutes until golden and firm. Leave to cool slightly before removing from the tin. Cool completely on a wire rack before serving.