Pear, berry and frangipane tart


Fresh in season berries make scrumptious desserts.

Serves 4-6

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Pastry

225grams plain flour
150gram unsalted butter
2 tablespoons icing sugar
1 egg yolk

Filling

215grams caster sugar
200grams unsalted butter, at room temperature
200grams almond oil
2 eggs
60ml amaretto (optional)
40grams plain flour
1 punnet assorted berries
2 corella pears, peeled, quartered and caramelized
90grams apricot jam
Pure icing sugar, to dust
Double cream, to serve


  • Step 1

    Mix all the pastry ingredients together until just incorporated. Wrap the pastry up and rest for 30 minutes.

  • Step 4

    Pre-heat oven to 200C, then roll out and to around 3mm thick and place in oven tray or fluted ceramic tart flute. Blind bake for around 4-5 minutes, then remove the rice and cook for a further 2 minutes.

  • Step 3

    Beat the caster sugar, butter and almond meal until it turns pale and creamy.

  • Step 4

    Add the eggs one at a time, beating well after each one. Add 2 tablespoons optional amaretto. Add the flour and beat until just combined.

  • Step 5

    Spoon almond mixture onto the pastry and smooth , then place on the fanned pears and fresh berries.

  • Step 6

    Bake for 30-40 minutes or until golden brown.

  • Step 7

    Cool slightly then serve with your favourite toppings, cream or ice cream.


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