This pear & almond tart tastes as good as it looks! The Rum gives a nice kick to the filling and brings this frangipane to the next level. Make sure to use canned pears as actual pears will become too dry in the oven and loose their sweet taste.
This pear & almond tart tastes as good as it looks! The Rum gives a nice kick to the filling and brings this frangipane to the next level. Make sure to use canned pears as actual pears will become too dry in the oven and loose their sweet taste.
Prep Time20 minsCook Time57 minsTotal Time1 hr 17 mins
For the Dough 1 ⅓ cup plain flour ¼ cup almond flour 2 tbsp brown sugar salt 120 g unsalted butter 1 egg yolk 1 tsp vanilla extract 3 tbsp almond milkFor the Filling 130 g softened butter ½ cup honey 3 eggs 2 cups almond flour 4 tbsp plain flour 1 tsp vanilla extract 1 tbsp RumTo Decorate 12 can pear halves (about 9 pear halves) flaked almonds apricot jam powdered sugar
11. In a large bowl place the plain flour, almond flour, brown sugar, salt and combine. Add in the butter and crumble into the mixture.
2. In a separate bowl whisk together the egg yolk, vanilla extract and almond milk. Slowly add the wet ingredients to the dry ingredients and bring together using circular motions until a dough forms. Knead the dough for about 2 minutes then refrigerate for an hour or freeze for 30 minutes.
3. Once the dough is set remove from the fridge, roll out and press into a greased 10 inch tart tin. Place some pie weights on the dough and blind bake for about 20 minutes in a preheated oven at 180C.
4. For the filling place the softened butter in a large bowl. Add in the honey, 3 eggs , vanilla extract, Rum and whisk together using a hand whisk. Add in the almond flours and plain flour and gently fold together; making sure not to over mix. Leave the filling in the fridge for at least 20 minutes to set.
5. Once set pour the filling over the tart base and arrange the pear halves on top with the rounded side face up. Bake in the preheated oven for 25 minutes at 180C. Remove from the oven and decorate with some flaked almonds then bake for a further 12 minutes at the same temperature until golden.
6. Once done brush the pear halves with some apricot glaze and sieve some powdered sugar over the tart to decorate..
1. In a large bowl place the plain flour, almond flour, brown sugar, salt and combine. Add in the butter and crumble into the mixture.
2. In a separate bowl whisk together the egg yolk, vanilla extract and almond milk. Slowly add the wet ingredients to the dry ingredients and bring together using circular motions until a dough forms. Knead the dough for about 2 minutes then refrigerate for an hour or freeze for 30 minutes.
3. Once the dough is set remove from the fridge, roll out and press into a greased 10 inch tart tin. Place some pie weights on the dough and blind bake for about 20 minutes in a preheated oven at 180C.
4. For the filling place the softened butter in a large bowl. Add in the honey, 3 eggs , vanilla extract, Rum and whisk together using a hand whisk. Add in the almond flours and plain flour and gently fold together; making sure not to over mix. Leave the filling in the fridge for at least 20 minutes to set.
5. Once set pour the filling over the tart base and arrange the pear halves on top with the rounded side face up. Bake in the preheated oven for 25 minutes at 180C. Remove from the oven and decorate with some flaked almonds then bake for a further 12 minutes at the same temperature until golden.
6. Once done brush the pear halves with some apricot glaze and sieve some powdered sugar over the tart to decorate..
Ingredients
Directions
1. In a large bowl place the plain flour, almond flour, brown sugar, salt and combine. Add in the butter and crumble into the mixture.
2. In a separate bowl whisk together the egg yolk, vanilla extract and almond milk. Slowly add the wet ingredients to the dry ingredients and bring together using circular motions until a dough forms. Knead the dough for about 2 minutes then refrigerate for an hour or freeze for 30 minutes.
3. Once the dough is set remove from the fridge, roll out and press into a greased 10 inch tart tin. Place some pie weights on the dough and blind bake for about 20 minutes in a preheated oven at 180C.
4. For the filling place the softened butter in a large bowl. Add in the honey, 3 eggs , vanilla extract, Rum and whisk together using a hand whisk. Add in the almond flours and plain flour and gently fold together; making sure not to over mix. Leave the filling in the fridge for at least 20 minutes to set.
5. Once set pour the filling over the tart base and arrange the pear halves on top with the rounded side face up. Bake in the preheated oven for 25 minutes at 180C. Remove from the oven and decorate with some flaked almonds then bake for a further 12 minutes at the same temperature until golden.
6. Once done brush the pear halves with some apricot glaze and sieve some powdered sugar over the tart to decorate..