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GSABO - S2- Ep5 - Recipes

Almond, Ginger and Pear Frangipane

GSABO

The Great South African Bake Off

BBC Lifestyle

Ingredients

Pastry:

  • 225g Flour
  • 2.5ml Salt
  • 100g Butter
  • 25g Castor Sugar
  • 2ea. Eggs
  • 1ea. Egg Yolk

Poached Peggs:

  •  225g Sugar 
  • 500ml Water
  • 4ea. Pears 
  • ½ea. Fresh lemon 
  • 1 stick Cinnamon 
  • 1 pod Vanilla

Frangipane:

  • 100g Butter
  • 100g Ground Almonds
  • 100g Castor Sugar
  • 75g Glazed Ginger
  • 2ea. Eggs
  • 5ml Almond Extract
  • 15ml Flour

50g Toasted Flaked Almonds

Preparation method

Pastry:

  • Preheat oven to 180’C
  • Pulse flour, sugar, salt and chilled cubed butter.
  • Add eggs and blend to form dough.
  • Knead lightly to form a ball and wrap in cling film.
  • Allow to rest in the fridge.
  • Roll out to 5mm thick and place in loose bottom flan pan.
  • Place in fridge

Poached Pears:

  • Peel, core and slice the pears.
  • Squeeze and zest lemon.
  • Place all ingredients in a pot and bring to the boil.
  • Poach pears in the syrup until they are soft but firm.
  • Remove pears when done and reduce the syrup to thicken.

Frangipane:

  • Cream butter and sugar.
  • Blend in the eggs.
  • Fold in almonds, almond extract, flour and sliced glazed ginger.

Method:

  • Spread frangipane in the base of the cooled pastry.
  • Arrange pears on top of the frangipane.
  • Bake for about 45min.
  • Allow to cool and then remove from the tart pan.
  • Brush with syrup and sprinkle with toasted almonds.