Pæretærte med frangipane - Opskrift på nem pæretærte med frangipane
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Pear tart with frangipane

Pear tart with frangipane – one of my absolute favorite pies.

This tart is very easy to make and can easily be baked the day before. Try adding fresh blackberries to the tart before baking too!

Pæretærte med frangipane

Tærte for 8-10 persons
Preperation 45 min. / Cooking 30 min. / Total 1 t. 30 min.
Ingredients

Shortcrust pastry

175 g all-purpose flour

125 g butter, cold

75 g sugar

1/2 egg (keep the other 1/2 egg for the frangipane)

Frangipane

125 g almonds

125 g butter, softened

125 g sugar

1.5 eggs

1 tsp. vanilla sugar

Filling

3-4 pears, e.g., Clara Frijs pears

Approach

Shortcrust pastry

Chop the cold butter into the flour and crumble it into breadcrumbs. Mix in the sugar. Add approx. 1/2 the egg (use the rest for the frangipane) and quickly assemble the shortcrust pastry. Put the dough in the fridge for about 30 min.

Frangipane (almond cream filling)

Blend/chop the almonds until they are very finely chopped. Add the other ingredients and mix with the almond until smooth and even.

Pear tart

Heat the oven to 200 C convection.

Roll out the shortcrust pastry on a floured surface and line a tart form (approx. 23 cm) with the dough. Cut off any excess pastry. Spread the frangipane around the bottom of the tart. Cut the rinsed pears in half (they don’t need to be peeled) and core and stem. Then slice the pears thinly and press them down gently so the slices separate a little. Place the sliced half-pears close together on the frangipane – it’s easiest to lift them over with a palette knife. Bake the tart in the middle of the oven for about 30 mins, until golden and crisp. Allow the tart to cool and serve. Enjoy!

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