Lisa Faulkner’s deliciously sweet pear and frangipane tart is easier to make than you might think and perfect served with whipped cream. The pears are infused in white wine and presented perfectly along the frangipane, making a seriously impressive dessert recipe.
- For the pastry: 250g plain flour, plus extra for dusting 90g caster sugar 175g unsalted butter zest ¼ lemon 1 egg For the filling: 4 pears 1 lemon 1 orange 225g caster sugar 575ml white wine 575ml water For the frangipane: 115g butter, softened, at room temperature 115g caster sugar 2 eggs, beaten 115g ground almonds 1 tbsp plain flour 1 tbsp flaked almonds, to serve
For the pastry: Tip the flour, sugar, butter and lemon zest into the bowl of a food processor and pulse to form breadcrumbs. Add the egg and pulse again until the pastry just comes together. Shape into a ball, flatten slightly and then chill in the fridge for 30 mins.
Roll out the pastry onto a lightly floured surface to a thickness of about a pound coin and use it to line a 25cm deep tart tin. Allow the pastry to hang over the edge, but push it down into the base and up the side. Prick the base with a fork and transfer to the fridge for 30 mins to firm up. Preheat the oven to 190C/gas mark 5.
Scrunch up some greaseproof paper and place it on top of the pastry base. Fill with baking beans and pop in the oven for 15-20 mins. Remove the paper and beans and return to the oven for 10 mins or so, until the pastry is golden. Leave to cool while you prepare the pears. Use a serrated knife to trim off any excess pastry from around the edge.
For the filling: Peel the pears, put them in a saucepan with all the other ingredients and bring to the boil. Reduce the heat, cover with a circle of greaseproof paper and poach for about 20 mins, until the pears are cooked all the way through but not soft. Leave to cool in the cooking liquid. Preheat the oven to 150C/gas mark 2.
For the frangipane: Beat together the butter and sugar. Beat the eggs into the mixture, adding a little at a time and interspersing with the almonds and flour. If you add the eggs all in one go, the mixture may split. Spoon half the frangipane into the tart shell. Cut the pears in half and arrange on top. Spoon over the rest of the frangipane, smoothing to level, and sprinkle with the flaked almonds. Bake in the oven for 1 hour. Serve while still warm.
Top tip for making Lisa Faulkner’s pear and frangipane tart
This recipe is also a great way of using up a glut of fruit so you can substitute some of the pears for apples or plums instead.