GSABO - S2- Ep5 - Recipes

Poached Pear & Buchu Frangipane


The Great South African Bake Off

BBC Lifestyle



  • 125g Cake Flour
  • 60g Butter, Cubed
  • 60g Castor Sugar
  • 2ea. Eggs Yolks
  • 2 ½ ml Vanilla Extract
  • 2 ½ ml Salt
  • 250 ml Crème Fraîche

Poached Pears:

  • 375ml White Wine
  • 60g Sugar
  • 6ea. Pears, Halved
  • ½ tsp. Lemon, Zest
  • 1each Vanilla Pod
  • 2 each Cinnamon Stick
  • 5ml Dried Buchu Leaves

Mint cocolate glaze:

  • 160 chocolate, dark
  • 3 tbsp cream
  • 1/4 tsp peppermint oil
  • 150g chocolate, mint crisp

Pear Filling:

  • 100g Butter, Unsalted
  • 125ml Castor Sugar
  • 100g Almonds, Ground
  • 1ea. Egg
  • 20ml Rum
  • 25g Cake Flour
  • 1ml Almond Extract
  • 6ea. Pears, Halved

Preparation method


  • Preheat oven to 190°C.
  • Sift the flour with salt onto working surface.
  • Make well in centre.
  • Add rest of ingredients to centre.
  • Using the fingers, with pecking motion, combine ingredients well.
  • Using palette knife in other hand, draw flour, cutting into butter mixture.
  • Draw together and knead until smooth.
  • Do not overwork.
  • Chill well before use.
  • Roll out pastry to ±3 mm thick.
  • Line a pastry ring (23cm).
  • Prick and bake blind for 10 – 15 minutes, at 190°C.
  • Loosen the edges, and bottom immediately.
  • Leave to cool.

Poached Pears:

  • Poached Pears
  • Combine all ingredients, except pears, in large saucepan.
  • Bring the mixture to a boil and cook for 5 minutes.
  • Half pears lengthwise, removing core and stem.
  • Add pears, lower heat, and cook for ±25 minutes, until pears are tender.
  • If necessary, turn the pear over gently so that they cook evenly.
  • Leave to cool.

Pear Frangipane Filling:

  • Cream butter and sugar until light and fluffy.
  • Add egg, ground almonds, rum, almond extract, and flour.
  • Beat until smooth.
  • Spread the thick mixture evenly into the chilled Pâte Sablée.
  • Refrigerate while preparing pears
  • Remove cooled poached pears from the liquid (reserve liquid).
  • Cut each half crosswise into thin slices.
  • Arrange sliced pear halves on frangipane.
  • Leave enough space between pear slices for frangipane to rise.
  • Place one-half in the centre of tart.
  • Spread the pears towards centre of tart, filling the space.
  • Bake for 45 min, until tart shell is golden brown and frangipane has puffed and browned.
  • While tart is baking, bring reserved liquid to a boil to reduce by half.
  • Brush this glaze lightly over tart as soon as it comes out of oven.
  • Leave to cool.