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!
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!
