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.