|Normandy Pear Tart|
3 size 6 egg yolks
75g butter, softened
1/2 tsp vanilla escence
125g ground almonds
125g butter, softened
100g caster sugar
1 size 6 egg
1 size 6 egg yolk
1 tbsp brandy
4 ripe pears (I used packham)
1 lemon, juiced
2 tbsp flour
150g apricot jam
3 tbsp water
Sift Flour in to a large bowl and make a well in the centre.
Add egg yolks, sugar, butter, vanilla and salt to the well.
Mix well using your fingers until the mixture is like breadcrumbs.
Knead dough for 2 minutes then wrap in clingfilm and put in the refrigerator for at least 30 minutes.
Grease a 24cm tart tin.
Roll dough out and line the tart tin.
Prick the base of the pastry with a fork and refrigerate for 15 minutes.
Preheat oven to 200 degrees celcius.
Beat the butter and sugar for 3 minutes until fluffy.
Gradually add the eggs, beating well after each addition.
Add the brandy and round almonds then gently stir until well blended.
Peel and core the pears then cut into wedges abd toss with lemon juice.
Spoon and spread frangipane into the pastry shell.
Arrange the pears in a spiral on top of the frangipane.
Place tin onto a baking tray.
Bake for 12-15 minutes.
Reduce heat to 180 degrees celcius and bake for 25-30 minutes or until the frangipane is set.
Cool and unmould the tart.
Brush with glaze.
For the glaze:
Melt jam with water then pass through a sieve.
Serve this at room temperature. It can be kept in an airtight container for up to 2 days but it is best when eaten the same day
Just desserts here