Pear Tart with Frangipani Cream Recipe

  
 

Fruits Dessert Recipe - Pear Tart with Frangipani Cream

Ingredients

  • 2 sheets ready-made short-crust pastry

  • 4 pears, peeled, halved and cored

  • 2 cups (500ml) water

  • 1 cup (250ml) sugar

  • strip pf lemon rind

  • 3/4 cup (185ml) apricot jam, warmed and sieved

FRANGIPANI CREAM

  • 1/4 lb (110g) unsalted butter

  • 1/2 cup (125ml) sugar

  • 2 large eggs, beaten

  • 1 cup (250ml) ground almonds

  • 1 tbsp (15ml) all-purpose flour

  • a few drops of kirsch or almond extract

Method:

  1. Line base and sides of a 10 inch (25cm) quiche pan with pastry. Trim edges. Bake blind at 400F (200C) for 10 minutes, cool before filling.

  2. Cook pears in water, sugar and lemon rind until just tender. Cool in syrup. Drain on paper towel.

  3. TO PREPARE FRANGIPANI CREAM : Cream butter and sugar together. Add eggs a little at a time, beating well. Combine almonds, flour and kirsch. Beat into creamed mixture.

  4. Spoon half the Frangipani Cream over pastry base. Arrange pear halves on this, cut-side facing down. Spread the remaining cream mixture around and over the pears.

  5. Bake at 350F (180C) for 40 minutes or until cream is set and golden-brown on top. Brush with apricot jam.