Pear Almondine

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This recipe is from one of my favourite chefs, Raymond Blanc, and was demonstrated live last Saturday on his ITV programme  "Simply Raymond". "Tarte aux poires et aux amandes" translates into English as "Pear Frangipane tart or Pear Almondine".  

Frangipane, an almond-flavoured sweet pastry cream, is widely used in France in various desserts, pastries and cakes.

Serves 6 to 8 people

Preparation time: 15 minutes

Cooking time: 20 to 25 minutes + 10 minutes cooling time.

Ingredients

  • 100 g unsalted butter, room temperature
  • 100 g caster sugar
  • 100 g ground almonds
  • 1 teaspoon cornflour
  • 1 egg, medium, organic/free-range
  • 1 teaspoon vanilla extract
  • 8 pear halves, tinned or from a jar
  • 80 g melted butter to brush the inside of the tart ring or use spray oil
To serve

  • A handful flaked almonds (for extra flavour, first toast them in a dry pan)
  • Icing sugar, for dusting

Method

  • Preheat the oven to 160°C.
  • Place a tart ring, about 18cm x 2cm, on a lined baking tray.
  • Brush the inside of the tart ring with a little melted butter or a spray of oil. Line the inside of the tart ring with a little greaseproof paper and brush again with the melted butter or spray with oil.
  • Drain the pear halves, and slice them into quarters lengthways.
  • In a large bowl, mix the softened butter with the icing, sugar until evenly mixed and no lumps of butter remain.
  • Add the ground almonds and egg and the cornflour – make sure they are well blended.
  • Spoon the mixture into the cake tin, spreading it evenly.
  • Arrange the pear quarters evenly around the outside of the tart, resting them on top of the almond sponge mixture, and with the tip of each half meeting in the middle. Scatter with almonds.
  • Bake the tart on the middle shelf of the oven for 20 - 25 minutes, until golden in colour.
  • Leave the cake to cool for 10 minutes before removing it from the tin.
  • Before serving, dust with icing sugar.
My tips:
  • 2 tbsp of "Poire William" (pear liqueur) can be added to the mixture to enhance the pear flavour
  • Summer fruits can also be added to the pears as a variation.

 

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