Frangipane tart

Mulled wine poached pear frangipane tart

Serves 10-12

Sweet pastry
500g plain flour
330g butter, cut into cubes
100g caster sugar
5 egg yolks

Poached pears
6 ripe fresh pears, peeled, cored and quartered
1 bottle of mulled wine
Half an orange
3 star anise

Frangipane filling
150g plain flour
250g butter
250g sugar
5 eggs
250g ground almonds
1 orange, zested
1 tbsp almond extract
100g berry jam

For serving
Apricot glaze (melted jam)
Almonds, toasted

To make the pastry, combine butter, flour and sugar in a bowl and mix together using a food processor. Pour in the eggs and pulse the blade until dough starts to form. Chill for 30mins.

While pastry is chilling, make the filling. Mix butter and sugar and cream together. Slowly add the eggs.

Sieve the flour into the mixture, then add almonds and almond extract and combine until it formulates a dough texture.

For the poached pears, pour the bottle of mulled wine into a pot and bring to boil with half an orange. Put in 3 star anise and simmer. Take off heat after 20-30 minutes and put the prepared pears into the liquid for them to infuse. Leave to cool.

Roll out the chilled pastry on a lightly floured surface. Line a 28cm (11 inches) tin with pastry and blind bake for 20 minutes at 150’C.

Once pastry has been blind baked, fill the case with a thin layer of berry jam then fill with the frangipane filling.

Decorate with the sliced pears on top.

Bake in the oven for 30 minutes at 160’C – you want to cook until the tart has no wobble. Then leave to cool.

To serve, glaze with apricot and toasted almonds.


This website use cookies in order to provide you the best experience. You can read our terms & condition and privacy policy here