PEAR AND ALMOND TARTBy James Mackenize

Any kind of almond frangipane tart looks so appetising, from raspberry in summer to plum or pear tart as in this recipe. A splash of Poire William liqueur in some English custard complements the tart beautifully. Make sure you serve it warm to get the maximum flavour.


About the Chef

Ingredients

  • For the frangipane
  • 250g Estate Dairy salted cultured butter
  • 250g caster sugar
  • 100g plain flour
  • 200g ground almonds
  • 5 Cacklebean eggs
  • 1 measure of dark rum
  • 1/2 tsp almond essence
  • For the sweet pastry
  • 125g Estate Dairy salted cultured butter
  • 100g caster sugar
  • 1 Cacklebean egg
  • 250g plain flour
  • 6 William pears
  • 2 tbsp apricot jam
  • 2 tbsp caster sugar
  • 100g flaked almonds

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Method

For the pastry

1. Cream the butter and sugar then mix in the sifted flour and egg to form the pastry. Do not overwork the pastry – you want it to be as short as possible. Wrap the pastry in clingfilm and rest in the fridge for at least half an hour.

2. Remove from the fridge, roll out on a floured surface and line a 10-inch cake ring, leaving an overhang of pastry all around. Press the pastry firmly into the ring and rest in the fridge for another 20 minutes.

3. Pre-heat the oven to 180°C.

4. Blind bake at the pastry for 15 minutes, then remove the baking beans and return to the oven for a further 5 minutes. This is now ready for your frangipane mix.

For the frangipane filling

1. Cream the butter and sugar, then beat in the beaten egg. Sift the flour and ground almonds together into the bowl and mix in, then stir in the rum and almond essence. You don’t have to add the almond essence but James thinks it really brings out the almond flavour.

2. Spoon the mix into your pastry case and lay the pear halves around the top of the tart, sprinkle the sugar and flaked almonds onto the tart and bake at 160°C for 30-40 minutes.

3. Remove from the oven and trim the excess pastry from around the tart.

4. Portion and serve whist warm, perfectly accompanied by James' suggestion of English custard with a splash of Poire William liqueur or even a drizzle of Estate Dairy Guernsey double cream.

Serve and enjoy!

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