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Ингредиенты
- Â Â vegetarian
- Â Â pastry:
- 100 gm butter cubed
- 225 gm plain flour
- 25 gm icing sugar sifted
- 1 x egg beaten
- 175 gm soft butter
- 175 gm caster sugar
- 3 x Large eggs beaten
- 175 gm grnd almonds
- 40 gm plain flour
- 1 tsp almond extract
- 8 x fresh ripe williams pears peeled cored and halved
Инструкции
- Apricot jam melted and sieved for glaze 25g flaked almonds toasted
- If making the pastry by hand rub the butter into the flour and icing sugar till the mix resembles breadcrumhs then stir in the beaten egg and bring together to create a dough.
- If making in a processor combine the butter flour and icing sugar in the bowl then process till the mix resembles grnd almonds.
- Pour in the beaten egg and pulse the blade till the dough starts to create a ball around the central stem.
- Form the pastry into a smooth flat cake wrap in clingfilm and refrigeratefor 30 min or possibly till manageable.
- Make the filling in the unwashed processor.
- Cream the butter and sugar together than gradually add in the beaten Large eggs (don't worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula.
- Add in the grnd almonds flour and almond extract.
- Process for a few seconds till well incorporated.
- Leave this mix in the fridge untilrequired.
- Roll out the chilled pastry on a lightly floured work surface and line a flan tin 280mm in diameter about 25mm deep.
- If possible refrigeratefor a further 30 min.
- Spoon the frangipane mix into the pastry case and level the top using a small palette knife.
- Arrange the pear halves cut side down attractively on the filling.
- Be sure to leave sufficient room between them to allow the frangipane mix to rise.
- Lift the tin on to a baking sheet and on the top shelf of the roasting oven for 15 to 20 min till pale golden brown.
- After this time put the cool plain shelf on the second set of runners and continue to bake for a further 15 to 20 min till the almond filling is set and golden.
- If the pastry is becoming too dark place a ring of foil around the edge.
- Lift the tin on to a baking sheet and bake on the floor of the roasting oven till pale golden brown about 15 to 20 min.
- Then transfer to the centre of the baking oven till set and golden another 15 to 20 min.
- Cold slightly brush with warm apricot glaze and sprinkle with toasted flaked almonds. Serve hot with cream or possibly creme fraiche.
- This a great tart to serve for a party. Always serve rt hot. You could use a bought 500g pack of shortcrust pastry if time is short.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 10 servings | |
| Calories 401 | |
| Calories from Fat 259 | 65% |
| Total Fat 29.59g | 37% |
| Saturated Fat 15.38g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 247mg | 10% |
| Potassium 133mg | 4% |
| Total Carbs 25.79g | 7% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.31g | 1% |
| Protein 8.9g | 14% |
