Pear and blackberry frangipane tart
This gorgeous dessert is the perfect showstopper for autumnal evenings. The sweet pears combined with the tart blackberries make this tart as delicious as it is beautiful!
Pear and blackberry frangipane tart
Embrace seasonal fruits with this delicious pear and blackberry frangipane tart recipe.
Prep: 1 hr
Cook: 50 mins
Total: 1 hr 50 mins
Serves: 8
Ingredients
- 1 x 500g (1lb) pack shortcrust pastry pack shortcrust pastry
- 160g (5½oz) unsalted butter softened
- 160g (5½oz) Caster sugar
- 2 medium Clarence Court Burford Brown eggs
- 160g (5½oz) ground almonds
- 1 tsp almond extract
- 2 tbsp plain flour plus extra for dusting
- 3 pears
- baking beans (to blind bake)
- 50g (1¾oz) blackberry jam
- 100g (3½oz) blackberries
- extra blackberries
- crème fraîche
- icing sugar
Method
Step 1
Roll the pastry to 3mm (1/8in) thick on a lightly floured work surface. Line a 22cm (8in), round, fluted tart tin leaving a little overhang. Prick the base all over, place in the freezer for 1 hour.
Step 2
Meanwhile, place the butter, sugar, egg, almonds, almond extract and flour in a mixing bowl. Whisk together until smooth and set aside. Peel one of the pears, core and chop then set aside.
Step 3
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Fill the chilled case with baking beans and blind bake for 15 minutes. Remove the baking beans and return the case to the oven and bake for a further 5 minutes or until golden.
Step 4
Spoon the jam into the bottom of the case. Scatter over the chopped pear. Fold 50g berries into the frangipane mix, spoon on top and smooth. Halve, core and slice the remaining 2 pears. Arrange over the frangipane and add the remaining blackberries.
Bake on an oven tray for 30 minutes or until just risen and set.
Step 5
Allow to cool for a few minutes before removing from the tin. Serve warm with crème fraîche and berries or allow to cool completely. Dust with icing sugar and serve.
Recipe and image courtesy of Clarence Court Eggs