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Pear Fragipane Tart


With Laurent Loudeac 

Pear Fragipane Tart

Serves 6-8

Ingredients
1 sheet sweet pastry, thawed
125g butter
125g caster sugar
2 eggs
125g ground almonds
1/2 teaspoon almond extract
1 tablespoon plain flour
1 tin of pear quarters in natural juice

Method
Preheat the oven to 190C.
Grease a 23cm x 2.5cm round, deep, fluted, loose-bottomed flan tin.
Line the flan tin with the pastry and prick the bottom with a fork.
Cream the butter and sugar until pale and fluffy.
Gradually beat in the eggs one at a time and then fold in the ground almonds, extract and flour.
Mix well.
Place the pears into the flan tin in a circular pattern then pour over the almond mixture.
Bake for 30-35 minutes until golden and set.
Cool in the tin slightly, then remove and transfer to a wire rack.

Serve warm or at room temperature with a dusting of icing sugar and a dollop of crème fraiche or cream.

(Broadcast: 24 Apr 2012)


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