Ingredients
For the Sweet Pastry
For the Caramelised Pears
For the Almond Frangipane
For the Finishing Touch
Method
Step 1: Make the Pastry
Place the flour, icing sugar and salt into a large bowl.
Add the cold diced butter.
Rub the butter into the flour mixture using your fingertips until it resembles fine breadcrumbs.
Add the egg and mix until a dough forms.
Bring the dough together into a ball without overworking it.
Flatten into a disc and wrap in cling film.
Chill in the refrigerator for 30 minutes.
Step 2: Prepare the Tart Case
Preheat the oven to 190°C (170°C fan).
Lightly flour a work surface.
Roll out the pastry to approximately 3mm thickness.
Line the tart tin with the pastry.
Press gently into the corners and trim away any excess.
Prick the base with a fork.
Line with baking parchment and fill with baking beans.
Step 3: Blind Bake
Bake the pastry case for 15 minutes.
Remove the baking parchment and baking beans.
Return to the oven for 5 minutes until lightly golden.
Remove and allow to cool.
Step 4: Caramelise the Pears
Peel, core and slice the pears into thin wedges.
Melt the butter in a frying pan over medium heat.
Add the brown sugar and stir until dissolved.
Add the pear slices and cook for 4-5 minutes.
Stir in the lemon juice.
Continue cooking until the pears are lightly caramelised.
Remove from the heat and allow to cool.
Step 5: Make the Frangipane
Place the softened butter and caster sugar into a bowl.
Beat until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract and almond extract.
Fold in the ground almonds and plain flour until smooth.
Step 6: Assemble the Tart
Spread the frangipane evenly over the cooled pastry case.
Arrange the caramelised pear slices decoratively on top.
Gently press the pears into the frangipane.
Sprinkle the flaked almonds over the surface.
Step 7: Bake
Reduce the oven temperature to 180°C (160°C fan).
Bake for 35-40 minutes.
The tart should be golden brown and set in the centre.
Remove from the oven and allow to cool in the tin for 15 minutes.
Step 8: Glaze the Tart
Place the apricot jam and 1tbsp water into a small saucepan.
Heat gently until smooth.
Brush the glaze over the pears while the tart is still slightly warm.
Step 9: Serve
Remove the tart from the tin.
Transfer to a serving plate.
Allow to cool to room temperature before slicing.
Serving Suggestions
Serve with crème fraîche.
Serve with lightly whipped cream.
Serve with vanilla ice cream.
Garnish with extra toasted flaked almonds.
The tart will keep in an airtight container for up to 3 days and is delicious served slightly warm or at room temperature.
Preparation time: 40 minutes
Chilling time: 30 minutes
Baking time: 45 minutes
