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Pear and Almond Frangipane Tart




Source of Recipe


australian women's weekly


List of Ingredients




6 peeled 'nashi' pears
2 cinnamon quills
6 cloves
2 star aniseed
½ cup castor sugar
1 cup mirin
120g unsalted butter
150g castor sugar
200g almond meal
2 whole eggs
60ml 'Frangelico'
6 x 10cm puff pastry tarts (blind baked)
Frangipane mix
slivered almonds

Recipe



Place peeled pears into a saucepan and cover with cold water. Place cinnamon, cloves, aniseed, castor sugar and mirin into the water and bring to boil. Simmer water for 5-10 mins then remove from the heat and cover and let cool to room temperature.

Cream butter and sugar in a food processor. Fold in almond meal, eggs and the Frangelico.

Preheat oven to 180°C or 160°C fan forced.

Fill tarts halfway with a good amount of frangipane mix. Slice pears and fan around the top of each tart leaving a small gap in the middle. Fill the gap with a pinch of frangipane to hold the pear in place. Cover the centre with a good cover of slivered almonds. Place into oven and bake for 20 mins.

Plate and serve with either a white chocolate ice cream or a good double cream