![]() Using ready rolled pastry cuts out a lot of work anyway – and negates the need to place a baking sheet below the tart tin to catch any spills as the pastry bakes. You could make this recipe even simpler by using a ready made pastry case – but they do tend to be rather small. ![]() In any case, that is apparently known as a Bakewell pudding – not tart – in its home county of Derbyshire. Also, there is a layer of jam under the almond filling rather than the halved fruit used in this recipe. This is similar to a Bakewell tart, but that contains cherries. This frangipane mix takes just seconds to make in my food processor. What is frangipane, and how do you make frangipane? The frangipane filling recipe contains flour, ground almonds, eggs, sugar and butter (or baking margarine). That’s what inspired me create the best frangipane tart recipe I could. I also adore apricots because I spent a few happy months picking them on a lovely family farm in sunbaked South Australia. Brush pears and pastry rim with hot apricot glaze, then leave tartlets to cool completely before serving.I love apricots, because of their sweet flavour with a subtle hint of sharpness. When ready to use the glaze, reheat to boiling point and use while it is very hot. Thin it with a little water if necessary, or bubble it to reduce it if it’s too thin. The glaze, while hot, should drop from a spoon and leave the spoon coated. Bring to the boil, stirring, then pass it through a metal sieve and discard lumps. Slip tartlets out of tins and put them on a cooling rack.Ħ Heat apricot jam in a small saucepan with lemon juice. Transfer to a cooling rack and cool for 10 minutes. Put pears on top of frangipane, splaying the slices.ĥ Bake tartlets for about 30 minutes or until pastry is golden brown. Slice pears carefully with a small sharp knife, cutting from the top by the core to the base, removing pips and core, but leaving slices attached to the stalk (see how they look in the photo). ![]() Spoon 2-3 Tbsp frangipane into each pastry-lined tin, and spread it evenly with a knife (any leftover frangipane can be stored in the refrigerator and used within 3-4 days). With machine running, gradually whip in the egg and extra yolk, then the ground almonds and flour. To make the frangipane filling, whip butter and sugar together in a food processor until light and fluffy. Remove each pear from the syrup as it is done and cool.Ĥ Preheat oven to 190☌ (375☏). You need to turn the pears often, and keep an eye on them to make sure they don’t turn to slush. Add peeled pears, cover with a lid and poach gently for about 30 minutes or until nearly tender. Once all the sugar is dissolved, bubble up and boil for 2 minutes. Stir gently with a metal spoon towards the end. Prick bottom of tartlets with a fork and chill until pastry is firm.ģ Put water and sugar in a saucepan big enough to hold the pears, set pan over a gentle heat and dissolve sugar. ![]() Mix in egg yolk and water, then bring together into a smooth ball of dough.) Wrap in plastic food wrap and refrigerate for 30 minutes.Ģ Roll out pastry thinly on a lightly floured surface and line into 8 loose-bottomed 10cm diameter metal tartlet tins (if necessary, re-roll scraps and cut out more rounds). ![]() (Alternatively, sieve flour, salt and sugar into a bowl, cut in butter with two knives or a pastry blender, then rub in with fingertips. Tip dough onto a lightly floured surface and knead until smooth. Pulse until mixture gathers in large clumps. Mix egg yolk and water together and pour into the processor through the feed tube. Add butter and process briefly until the mixture resembles coarse breadcrumbs. ½ cup caster (superfine granulated) sugarġ00g (3½ ounces) unsalted butter, softenedġ00g (3½ ounces) caster (superfine granulated) sugarġ large (size 7) free-range eggs, plus 1 large egg yolkġ To make the pastry, put flour, salt and sugar in the bowl of a food processor fitted with the chopping blade and whiz briefly. Frangipane pear tartlets can't fail to win hearts.Ģ25g (8 ounces) plain (US all-purpose) flourġ70g (6 ounces) unsalted butter, firm but pliable, cubed well, expect plenty of 'oohhhs' and 'ahhhhs' when you serve them up. This is a knock-your-socks-off kinda dessert, which to be fair, requires a certain amount of dexterity to pull off (I'd have an extra pear or two on hand just in case you stuff up!). 20 April 2015 BY Julie Biuso SERVES: Makes 8 ![]()
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