Poached Pear Frangipane Tart
Inspired by techniques from America's Test Kitchen and Serious Eats.
A crisp sweet pastry case filled with almond frangipane and fanned poached pear halves, glazed with apricot.
Always check the labels of the products you use.
Method
- 1
Poach. bring the water, sugar, lemon juice and peel and vanilla to a simmer, stirring until the sugar dissolves. Add the pear halves, cover with a circle of baking paper and simmer gently 12-18 min until a knife slides in easily. Cool in the syrup, then drain on kitchen paper. Gentle simmering softens the pears without breaking them.
- 2
Pastry. beat the yolk with the cream. Pulse the flour, icing sugar and salt, add the butter and pulse to coarse crumbs, then add the yolk mix and pulse until it just clumps. Press into a disc, wrap and chill 1 h.
- 3
Blind bake. roll to 3 mm, line the tin and freeze 20 min. Heat the oven to 190 °C (170 °C fan) with the tray inside. Line with paper and beans and bake 20 min, then uncovered 5-8 min until dry and pale golden. Lower the oven to 180 °C (160 °C fan).
- 4
Frangipane. beat the butter and sugar until pale, 3 min. Beat in the eggs one at a time, then the ground almonds, flour, almond flavouring and salt until smooth. Spread evenly in the case.
- 5
Pears. slice each pear half crosswise into thin slices, keeping its shape, then press gently to fan it. Lift each half on the palette knife and set them on the frangipane like spokes, narrow ends to the centre.
- 6
Bake. bake 40-45 min until the frangipane is puffed, golden and springs back, and a skewer comes out clean. Warm the jam with the water, sieve and brush over the pears. Cool at least 1 h before slicing. The frangipane rises round the pears and holds them in place.
Storage
Keep covered at room temperature for 1 day or in the fridge for up to 3 days; bring to room temperature before serving.
EU nutrition claims
- Low salt: 0.27 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 125 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25.9 g per serving
51.8 % of the 50 g daily maximum · 103.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium saucepan
- baking paper
- slotted spoon
- food processor
- small bowl
- cling film
- rolling pin
- 23 cm loose-based fluted tart tin
- baking beans
- baking tray
- mixing bowl
- electric whisk
- small sharp knife
- palette knife
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 547 kcal |
| Protein | 8 g |
| Carbohydrate | 60.9 g |
| of which sugars | 34.6 g |
| of which free sugars | 25.9 g |
| Fat | 31.8 g |
| of which saturates | 15.4 g |
| Fibre | 4.6 g |
| Salt | 0.34 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
