Recipes › Pear › Pear and Almond Frangipane Cake
Pear and Almond Frangipane Cake
Ripe pear halves baked into a buttery almond frangipane filling set in a crisp sweet pastry shell — this is one of those recipes that looks far more impressive than the effort involved. The fragrant almond filling puffs up beautifully around the fruit in the oven to create a stunning dessert. Serve just warm with a spoonful of cream.
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Ingredients
- 320 g sweet shortcrust pastry
- 3 medium ripe Conference pears
- 125 g unsalted butter
- 125 caster sugar
- 2 large eggs
- 125 ground almonds
- 2 tbsp plain flour
- ½ tsp almond extract
- 30 g flaked almonds
- 2 tbsp apricot jam
Contains: cereals gluten, eggs, milk, nuts.
Method
- Preheat the oven to 190°C (170°C fan). Line a 23 cm loose-bottomed tart tin with the pastry and chill for 15 minutes.
- Blind bake for 15 minutes with baking beans, then remove and bake for 5 minutes more. Leave to cool slightly.
- Reduce oven to 180°C (160°C fan).
- Beat the butter and sugar until pale. Beat in the eggs one at a time, then fold in the ground almonds, flour and almond extract.
- Spread the frangipane filling evenly over the pastry base.
- Press the pear halves cut-side down into the filling, fanning them out from the centre like a wheel.
- Scatter over the flaked almonds and bake for 35–40 minutes until the filling is golden and set.
- Warm the apricot jam with a splash of water and brush over the tart while still warm to glaze.
Tips
- Canned pears in juice (well drained) work perfectly here when fresh pears are not at their best.
- The tart is done when the frangipane is golden all over and springs back lightly when touched.
Ring the changes
- Replace almond extract with vanilla for a more subtle flavour.
- Use plums or cherries in season in place of the pears.
Keeping it
Keeps at room temperature for up to 2 days. Refrigerate for up to 4 days and bring to room temperature or warm slightly before serving.
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