If you want making artisan-quality bakery goods in your own home this recipe is just for you. Frangipane is a filling made from or flavored with almonds. Great for your parties, your guests will be amazed by the rich flavor of almond frangipane and the incredible aroma of pears soaked in cinnamon syrup.This very French pear tart, hearty dessert makes a big hit.
- 300g (2 1/4 cup) plain flour
- 100g (1 stick) butter, softened
- 1 tablespoon yogurt
- 4 tablespoons icing sugar
- 1 egg
- 125g (1 cup) softened butter
- 125g caster sugar
- 150g (1 ½ cups) ground almonds
- 60g (½ cup) plain flour
- 3 medium eggs
- ½ teaspoon almond liqeur/rum/cognac
- 2 large dessert pears
- 6 tablespoons icing sugar
- some water
- 1 cinnamon stick
Put the flour, egg,icing sugar, yogurt and butter into a mixing bowl. Mix well. Add the flour. Knead on a floured surface for a few seconds until the texture is smooth. Form a firm dough. Cover in cling wrap and rest in the fridge for 30 - 45 minutes.
On a lightly floured surface roll the pastry into a circle large enough to line the base and sides of the dish. Using the rolling pin as a support, lower the circle of pastry into the dish, pressing it gently over the base and into the wall flutes. Trim away excess pastry from the top edge. Transfer to the refrigerator for a minimum of 15 minutes.
Remove the dish from the refrigerator and prick all over the base with a fork. Line with a piece of aluminium foil or dried beans. Bake for 12 minutes at 325 degrees F.
Peel, quarter and core the pears then cut each quarter into half again. Then cook them for 10 minutes, mixed with sugar, cinnamon stick and water just enough to cover the pears. Drain them.
While the pastry is baking, make the frangipane filling. Put all the ingredients, except the pears, into a bowl and beat until smooth. Spread this evenly in the pastry case while itis half baked. Push the pear pieces, rounded sides up, into the frangipane making a closely arranged circular pattern.
Bake at 350 degrees F, oven setting for 20?25 minutes, until the filling is firm at the centre, and the top a deep golden brown. Cool for 15?20 minutes before serving.
To serve, sprinkle the top liberally with icing sugar.