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Poached Pear and almond frangipane

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Poached Pear and almond frangipane  Tried Tested

For poached pear :
2 cups dry white wine
1/2 cup castor sugar
1 stick cinnamon
2 star anise
4 pears peeled
For the pastry:
1 cup cake flour
1/4 cup icing sugar
2/5 cup butter chilled and cubed
1 egg yolk
1 tbsp iced water,for mixing

For the frangipane:
2/5 cup(100g) soft butter
1/2 cup castor sugar
1 extra large egg
1 extra large egg yolk only
1/2 cup almond flour
1/4 cup cake flour
1/2 cup almond nuts, chopped

Makes 1 large tart
Bring pear ingredients to the boil in a saucepan. Reduce heat and simmer until pears are tender. Cool halve pears, core and cut into thin slices. Set aside.
Make the pastry: blitz flour,icing sugar and butter in a food processor fitted with a blade until resembles fine breadcrumbs. Add yolk and continue to mix until well incorporated. Add enough chilled water to form a dough. Process until dough just come together in a bowl. Remove and knead on a clean surface until smooth. Flatten into a disc , wrap in clingfilm and rest in the fridge for 30 minutes.
Preheat oven to 200C roll pastry on floured surface and line a greased , loosed bottom flan tin. Blind bake for 10 minutes,turn oven down to 160C . Make frangipane cream together butter and castor sugar until fluffy,add egg,then yolk mixing well, mix in flours and almond . Spread mixture over pastry arrange pear slices on top . Bake for 40 to 45 minutes until frangipane is golden brown in color, dust with icing sugar when tart is cooled serve with whipped cream or ice cream.

Baked, tried and tested by All joy’s lovely cooking

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