Pear Frangipane Tart

 Pear Frangipane Tart copyright Solange Berchemin

There is something definitely something a little quaint about Frangipane (butter, eggs, ground almonds creamed together). The sweet smell of ground almonds seems to be engrained in our collective memory if that makes sense. I read somewhere that in medieval times ground almonds was an essential ingredient and cooks used to sculpt marzipan into fantastic shapes.

In France, frangipane is best used on Epiphany for La Galette des Rois. Did I have the King's galette in mind, was it the meal at Drakes, or simply the few pears languishing in the fruit bowl? whichever it was, using a few shortcuts, a Pear Frangipane Tart was quickly whipped up.

                                              Pear Frangipane Tart

I used a shop-bought sweet pastry and I used it chilled, It's much easier all around.

For the Frangipane
175g soft butter
175g caster sugar
175g ground almonds
3 eggs
1 teaspoon almond extract
3/4 pears cut, cored and sliced.

Other recipes use plain flour. I didn't.

Preheat the oven to 190C/gas 5

Roll out the chilled pastry and line a 28 cm flan tin. Use a deep one if possible.

Cream all the ingredients together using a mixer, starting with the butter and sugar, then the sugar and last when it's all creamy add the eggs and the almond extract.

Spoon the frangipane mixture into the pastry case, level and arrange the pear slices on the top.

Cook for 45 minutes or until the filling is golden brown.

Enjoy with cream or vanilla ice-cream.

You may fancy something a little different, but still with pears, try this Pork Burger with Pear recipe

this recipe is link to
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