“This is a frangipane tart, or tarte Bourdaloue, full of rich, buttery almond paste and poached pears. Don’t be tempted to overcook this tart—it will dry out—so slightly under cook it. If pears aren’t for you, try plums or apples. It must be served warm, as if it emerged from the oven an hour or so ago. Delicious served with crème fraîche, custard or crème Chantilly.”
Serves 4
Prep time: 2 hours; cooking time: 40 minutes
INGREDIENTS
2 pears
500ml water
100g sugar
1 cinnamon stick
320g soft butter
440g plain flour, sifted
100g icing sugar, sifted
5 eggs
200g caster sugar
200g ground almonds
A few flaked almonds as a garnish
METHOD
Peel the pears and place them in a pot with a sugar and water solution made with 500ml water, 100g sugar and 1 cinnamon stick. Cook on a low poach for 1 to 2 hours until the pears are soft. Allow to cool.
Prepare 4 fluted tart shells with a little melted butter and a dusting of flour. I use fluted tins with removable bases.
Heat the oven to 150°C / Gas Mark 2
To make the pastry, beat the icing sugar and 120g butter together until fluffy and creamy. Add 240g flour and gently add an egg. Combine to make a dough. Rest for 15 minutes then roll out and line the tart shells, removing any overhanging pastry. Rest again.
To make the frangipane, begin by beating 4 eggs, then cream 200g butter with the caster sugar. Add the almonds, then 200g flour and the beaten eggs to make a thick paste.
Once the pears are cool, cut into quarters, then remove the cores and slice thinly.
To assemble the tart, spoon the frangipane into the tart shell, then add a few pear slices, then top with more frangipane. Don’t overfill the tarts as they will rise in the oven. Decorate with flaked almonds and bake for 30 to 40 minutes, or until the pastry is cooked underneath.
Serve hot with a dollop of crème fraîche.