Pear and summer fruit frangipane tart

  • Dessert
  • medium
  • 12
  • 2 hours, plus 30 minutes resting and chilling



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Poached pears


  • 250g of plain flour
  • 1 pinch of salt
  • 100g of butter
  • 2 tbsp of water, cold

Frangipane filling

  • 250g of unsalted butter
  • 250g of caster sugar
  • 5 eggs
  • 50g of plain flour
  • 250g of ground almonds

To decorate

For the pastry, place the flour, salt and butter into a bowl
  • 250g of plain flour
  • 1 pinch of salt
  • 100g of butter
Use your fingertips to rub the butter into the flour until the mix resembles breadcrumbs
Add a small amount of cold water and form into a dough. Wrap in cling film and leave to rest for 30 minutes
  • 2 tbsp of water, cold
Meanwhile, add the sugar to a saucepan with 500ml of water. Place over a medium heat and stir until the sugar dissolves
  • 125g of caster sugar
  • 500ml of water
Peel the pears and add to the pan, along with the cinnamon and cloves. Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange peel
Add the vanilla essence to the pan, followed by enough water to cover
  • 1/2 tsp vanilla essence
Cut out a circle of baking paper large enough to fit inside the pan and lay it on top of the pears. Weigh down with a saucer or small saucepan lid so that the pears are submerged
Simmer for 20 minutes, or until a knife can pierce the flesh of the pears easily. Remove with a slotted spoon and set aside on a plate for 15 minutes. Discard the liquor and solids
For the frangipane, beat the butter and sugar together in a bowl until pale and fluffy
  • 250g of unsalted butter
  • 250g of caster sugar
Crack in the eggs, one at a time, beating well after each addition until all of the eggs have been fully incorporated into the mixture. Fold in the flour and ground almonds until combined
Preheat the oven to 190°C/gas mark 5
On a lightly floured work surface, roll out the pastry to 1/2cm thick and use to line the fluted tart tin. Place in the fridge to rest for 30 minutes
Trim off any excess pastry from around the edge of the tin and evenly fill the tart with the frangipane. Any excess mix can be kept for up to 2 days
Cut the pears in half lengthways and use a teaspoon to scoop out the cores, discard. Cut each pear into strips and lay them onto the frangipane, as pictured
Arrange the strawverry halves around the edge of the tart and the raspberries between the pears and the strawberries. Bake for approximately 1 hour, or until the pastry is golden and the filling has set
Then, sprinkle with the extra 2 teaspoons of caster sugar and bake for a further 15 minutes. Remove from the oven and leave to cool in the tin slightly, then transfer to a wire rack
  • 2 tsp caster sugar
Pipe small dots of crème fraîche around the tart to finish
  • 100g of crème fraîche
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