Make Pear Frangipane Tart

If creating the pastry by hand, rub the butter into the flour and powdered sugar till the mixture resembles breadcrumbs, then stir within the crushed egg and produce along to create a dough. If creating during a processor, mix the butter, flour and powdered sugar within the bowl then method till the mixture resembles ground almonds. Pour within the crushed egg and pulse the blade till the dough starts to create a ball round the central stem. type the pastry into a sleek flat cake, wrap in Saran Wrap and chill for half-hour or till manageable.

Step 2
Make the filling within the unwashed processor. Cream the butter and sugar along, then step by step add the crushed eggs (do not worry if it’s coagulate at this stage). Scrape down the edges of the bowl with a spatula. Add the bottom almonds, flour and flavouring. method for a couple of seconds till well incorporated. Leave this mixture within the icebox till needed.

Step 3
Roll out the chilled pastry on a gently floured surface and line a sweet tin 28cm (11 in) in diameter, about 2.5cm (1 in) deep. If attainable, chill for an extra half-hour.

Step 4
Spoon the pastry mixture into the pastry case and level the highest employing a tiny spatula. organize the pear halves, cut facet down, beautifully on the filling. take care to depart enough space between them to permit the pastry mixture to rise.

Step 5
Lift the tin on to a baking sheet and bake on the ground of the cooking kitchen appliance till pale golden, regarding 15–20 minutes. Then transfer to the centre of the Baking kitchen appliance till set and golden brown, another 15–20 minutes.

: two kitchen appliance raise the tin on to a baking sheet and bake on the ground of the cooking kitchen appliance for 15–20 minutes till pale golden. when this point place the cold plain shelf on the second set of runners and still bake for an extra 15–20 minutes till the almond filling is about and golden brown. If the pastry is changing into too dark, place a hoop of foil round the edge.

Step 6
Cool slightly, brush with hot apricot glaze and sprinkle with cooked flaked almonds. Serve heat with cream or crème fraîche.

PREPARE AHEAD
The pastry-lined sweet tin are often unbroken, lined with Saran Wrap, within the icebox for up to twenty four hours. full of the pastry mixture it are often unbroken forabout one hour, lined and cold. or else, complete the tart to the top of step five, cool, wrap and freeze for up to one month. To reheat, loosely cowl the tart with foil and heat within the cooking kitchen appliance on the grid shelf on the ground for regarding quarter-hour.

CONVENTIONAL kitchen appliance
Put a significant flat baking receptacle into the kitchen appliance to heat up. Place the tart on the receptacle and bake at 190°C/Fan 170°C/Gas five for regarding 45–50 minutes till the almond filling and pastry area unit golden brown. Complete step half-dozen as higher than.