Pear and Frangipane Tart
Simple dessert that works with pretty much any fruit. I made these with a little left over puff pastry, by they work with any pastry. Or even pre-prepared tart shells. Try with apple slices, berries or any fruit that takes your fancy. Best served with custard or ice-cream.
Pear and Frangipane Tartlets
Simple dessert that works with pretty much any fruit
Ingredients
- 140 g butter soft
- 100 g caster sugar
- 140 g ground almonds
- 2 ml almond essence optional
- 1 batch puff pastry refer to pastry section for recipe or use pre-made
- 6 pears thinly sliced
- 25 g flaked almonds
Instructions
Prepare the Frangipane
- Mix the soft butter, caster sugar, ground almonds, and almond essence if using
- Roll out the pastry to about 5mm thickness and cut into tartlettes. Spread almond paste over each pastry shape.
- Arrange the pear slices beautifully on top.
- Sprinkle with flaked almonds and bake in a hot 220°C oven for 10-15 minutes. The pastry should be puffed and crisp and the nuts lightly browned.