Description
Elegant poached pears and almond frangipane come together in this beautiful tart. A simple yet impressive dessert perfect for entertaining.
Ingredients
Units
Scale
Poached Pears
- 2 cups dry white wine (or apple juice for non-alcoholic)
- 1/2 cup caster sugar
- 1 cinnamon stick
- 2 star anise
- 1 strip of orange peel
- 1 tsp vanilla extract
- 4 firm pears, peeled
Pastry
- 1 cup cake flour
- 1/4 cup icing sugar
- 2/5 cup butter, chilled and cubed
- 1 egg yolk
- 1-2 tbsp iced water
Frangipane
- 100g (2/5 cup) soft butter
- 1/2 cup caster sugar
- 1 large egg
- 1 egg yolk
- 1/2 cup almond flour
- 1/4 cup of cake flour
- 1/2 cup chopped almonds
Instructions
- Combine wine (or juice), sugar, cinnamon, star anise, orange peel, and vanilla in a saucepan.
- Bring to a boil, then simmer pears until just tender. Remove, cool, halve, core, and slice thinly.
- Pulse flour, icing sugar, and butter until crumbly.
- Add egg yolk and iced water just until the dough comes together.
- Shape into a disc, wrap, and chill 30 minutes.
- Heat oven to 200°C.
- Roll pastry and line a greased 23cm tart tin.
- Prick base with a fork, line with baking paper, and fill with baking beans.
- Bake 10 minutes, remove beans, then bake 5 more minutes. Lower oven to 160°C.
- Beat butter and sugar until light and fluffy.
- Add egg and yolk, then fold in almond flour, cake flour, and almonds.
- Spread frangipane into the tart shell. Arrange pear slices in a fan or spiral pattern.
- Bake 40–45 minutes until golden and set. Cool in the tin. Dust with icing sugar before serving.
- Store covered at room temperature for up to 2 days.
Notes
Created, prepared, tried, and tested by Joy
