Pear and frangipane tart


"Could you please ask the chef at Annie Smithers Bistrot for the pear and frangipane tart recipe?"
Bevan Bowell, Bendigo, Vic

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You'll need

250 gm butter, softened 250 gm caster sugar ½ vanilla bean, split and seeds scraped 4 eggs 310 gm finely ground almonds To serve: maple syrup and vanilla ice-cream   Poached pears 375 ml dessert wine 250 gm caster sugar 3 star anise 2 cinnamon quills 2 thin peelings of orange rind Scraped seeds of one vanilla bean Pinch of saffron threads 4 ripe pears, such as Packham

Method

  • 01
  • For poached pears, combine wine, sugar, star anise, cinnamon, orange peel, vanilla seeds, saffron and 1 litre water. Bring to the simmer, then reduce heat. Peel pears, then remove the base of each pear with a melon baller (see note). Using a smaller melon baller, remove the core through the first hole that was made. Add pears to saucepan, cover with paper, weight with a plate and poach until tender (50 minutes-1 hour). Cool in syrup. Before serving, cut pears in half.
  • 02
  • Preheat oven to 170C. Beat butter, sugar and vanilla in an electric mixer until pale and fluffy (2-3 minutes). Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl, until batter is light and fluffy (1-2 minutes). Then fold in ground almonds and spread into a 20cm x 30cm cake tin lined with baking paper and arrange poached pears, cut-side up, on top (don't push pears into mixture). Bake until golden brown and tart springs back when lightly touched (35-45 minutes). Cool in the tin, remove and cut into eight pieces. Serve with maple syrup and vanilla ice-cream.

Note If melon ballers are unavailable, you can alternatively halve the pears and use a teaspoon to remove the core. Adjust cooking time.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Apr 2014

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