Pear frangipane tart

Ingredients

• 1 1/4 cups all purpose flour (plain flour)
• 1/4 cup almond flour
• 1 pinch salt
• 1/4 cup sugar
• 7 tbsp unsalted butter
• 1 egg yolk
• 6 1/2 tbsp unsalted butter (softened to room temperature)
• 1/2 cup sugar
• 2 eggs
• 14 tbsp almond flour ((14 tbsp is 3/4 cup plus 2 tbsp))
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 pears (see notes, or 3 if small)

Instructions

1. 1

   --- For the pastry base ---

2. 2

   Mix together the flour, almond flour, salt and sugar. Rub in the butter to create crumbs. Add the egg yolk and mix to bring the mixture together. If it doesn't quite come together, add up to around 1 tbsp (15ml) water or egg white. Flatten the dough into a thin disc, wrap and chill for at least 30 minutes, but ideally nearer 1 hour.

3. 3

   Roll out the pastry on parchment then turn it over into a 9 inch (23cm) diameter tart pan/tin with removable base. Press the pastry into the edges, smooth any cracks then trim around the top edge so smooth around the rim. Prick the surface with a fork then chill for another hour - if you are short on time, you can speed up by giving around 10 - 15 minutes in the freezer as you preheat the oven.

4. 4

   Preheat oven to 375F/190C and place the tart pan/tin on a baking sheet/tray. Line the pastry case with parchment and then add baking beans to bake it blind for 10 minutes. Remove the parchment and beans and bake another 3 - 5 minutes until it looks dry.

5. 5

   Remove from the oven and leave to cool slightly before filling.

6. 6

   --- For the filling ---

7. 7

   Cream together the softened butter and sugar until light, creamy and glossy in a stand mixer, or with a hand mixture (an immersion blender also works not too badly).

8. 8

   Add the eggs, one at a time, and blend in, then add in the almond flour, vanilla and almond extracts. Mix so well combined. Scoop the mixture into the cooled, part-cooked pastry base and spread it evenly right to the edges.

9. 9

   Peel, cut the pears in half and remove core. Slice the pears horizontally and arrange on top of the almond cream mixture - you don't need to press them in really as the mixture will rise up around them. If you can, arrange the halves so the stem ends are in the middle and they fan out, but you can also arrange halves in a triangle then use other slices in the middle, as I did here since the pears were larger.

10. 10

    Bake for approximately 30 - 40 minutes until the almond filling is golden. Allow to cool at least 10 minutes before removing from the tart pan. Serve either warm or cold, optionally with a dusting of powdered sugar (icing sugar).