Pear frangipane tartlets

Recipe from: 3/1/1995 12:00:00 AM
Ingredients 15
Servings 6
Time 35 minutes

Ingredients

  • PASTRY
  • 175
    g
    cake flour
  • 125
    g
    butter
  • 30
    ml
    castor sugar
  • 15
    ml
    cold water
  • FILLING
  • 50
    g
    butter
  • 50
    g
    castor sugar
  • 1
    extra-large egg
  • 75
    g
    ground almonds
  • 15
    ml
    cake flour
  • 1
    lemon, juice
  • 3
    small Bon Chretien (Williams) pears
  • 30
    ml
    apricot jam
  • 6
    flan tins, greased
 

Method

30 minutes
 
1. Preheat the oven to 190 ºC. Sift the flour into a bowl and rub in the butter, using fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar and mix with the water to form a firm dough. 2. Roll dough out on a floured surface and line the tins. Refrigerate tins until you are ready to fill them. 3. To make the filling, cream the butter and sugar until pale and fluffy. Beat in the egg, then carefully fold in the almonds and flour. Stir in 15 ml of the lemon juice. 4. Divide the mixture between the flan tins and spread evenly. 5. Peel the pears and cut them in half lengthways. Carefully remove the cores. Score lines down each pear, taking care not to cut all the way through and dip each half in the remaining lemon juice. 6. Place a pear half in the centre of each tart and bake in the oven for about 30 minutes, or until golden. Allow to cool slightly, then remove from the tins. 7. Heat the apricot jam with 15 ml water in a small pan and brush over each tart.
 

Read more on: bake  |  fruit
 

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