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Pear and Frangipane Tart of my Dreams

May 2, 2022pub
Pear and Frangipane Tart of my Dreams

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Pear and frangipane tart of my dreams! This was so easy to make and even easier to eat. Loved this recipe by @gordongram: it was straight to the point, perfectly balanced and resulted in such an impressive yet rustic dessert. Recipe below and step by step tutorial highlighted in my stories.
Frangipane and pear tart
Gordon Ramsey

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Pear and Frangipane Tart of my Dreams

BY YASMINE IDRISS

Pear and frangipane tart of my dreams! This was so easy to make and even easier to eat. Loved this recipe by @gordongram: it was straight to the point, perfectly balanced and resulted in such an impressive yet rustic dessert. Recipe below and step by step tutorial highlighted in my stories.

Ingredients

Tart

  • 300 grs ready made and rolled puff pastry (try to find the best quality, all butter. I like waitrose- not an add), thawed if frozen
  • 1 egg yolk, beaten with 2 tsp milk or water for the egg wash (to glaze)
  • 3 large ripe pears

Sugar syrup to marinate the pears

  • 50 grs caster sugar
  • 50 ml water
  • 1-2 small cinnamon sticks
  • 2 star anis
  • Juice of 1 lemon

Frangipane

  • 75 grs butter, softened
  • 75 grs icing sugar, sifted
  • 1 medium egg, lightly beaten with a fork
  • 75 grs ground almonds (almond flour)
  • 2 tbsp is plain flour, sifted
  • 2 tsp vanilla extract (or amaretto)

Method

  • 1)

    Roll the pasty dough to a thickness of about 3mm.

  • 2)

    Place it on a baking sheet covered with baking paper.

  • 3)

    Plate an 8 inch or 20cm plate on the dough and cut around.

  • 4)

    Use a smaller plate as a guide (or do it visually), score a smaller circle leaving about 2 cm edge.

  • 5)

    Brush this edge with the egg wash and place in the fridge to chill while you prepare the filling.

  • 6)

    Prepare the sugar syrup by placing all the ingredients in a small, heavy-based pot and gradually simmering until thickened, about 10min. Leave to cool in a shallow bow.

  • 7)

    Peel, core and thinly slice the pears horizontally. Add them to the sugar syrup and let them macerate while you prepare the filling.

  • 8)

    Preheat the oven to 190C

  • 9)

    For the frangipane, beat the butter and sugar until light and fluffy.

  • 10)

    Add the egg and beat until combined.

  • 11)

    Fold in the flour and the almond powder

  • 12)

    Add the vanilla. Mix well but gently until combined.

  • 13)

    Let the mixture stand for 5min for the flours to absorb all the moisture.

  • 14)

    I have actually kept frangipane in an airtight container for a couple of days- or more!!! – and reused it in another recipe.

  • 15)

    Take the pastry out of the fridge and spread a generous layer of frangipane in the center all the way to the scored inner edge.

  • 16)

    Make sure not to get any on the outer rim that has been glazed with the egg wash.

  • 17)

    Remove the pear slices from the syrup, drain (dry) them gently on a kitchen towel, and place them in a circular pattern over the frangipane.

  • 18)

    Reserve the syrup.

  • 19)

    Dust some extra icing sugar all over the top and bake for 35-45 min until the dough is puffed up and golden brown, the filling is set and the pears are soft..

  • 20)

    Take out to cool on the baking sheet. You can brush some of the syrup on the pears.

  • 21)

    Serve warm or at room temperature with some vanilla ice cream

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