Having discovered that almond’s are fabulous, I’m on a roll with exploring a world I’ve so along avoided and this week its frangipane. At that, a frangipane tart topped off with some pears poached in raspberries which is absolutely stunning. This almond, raspberry and pear tart is a flavour explosion of the utmost best! This tart is also know as a Tarte Boularde.
I got a Skype message whilst at work from Richard saying this tart was delish; at 10am. Dessert for breakfast? Terrible behaviour, but who am I to talk! To top it off I turned up home after work finding that Richard had ploughed into a further two slices, and had another after dinner! My best bake yet I was told and the poor sod gets to eat a lot of cake. Hard life for him right?!
So if that’s not a testament to just how delicious this tart is, then I just don’t know what it. I think the charm of it really is the unusual flavour combinations, things you wouldn’t be likely to throw together but they just work a total treat, you won’t be disappointed with this one trust me, and it’s super easy to knock up. Perfect!
Frangipane & Raspberry Infused Pear Tart
A stunning tart full of unusual flavours. Raspberry infused pears and frangipane are the perfect combination in this tart recipe
- 90 g caster sugar
- 125 g unsalted butter
- 250 g plain flour
- 2 eggs
- 2 egg yolks
- 125 g unsalted butter softened
- 125 g caster sugar
- 150 g ground almonds
- 2 eggs room temperature
- 1 tbsp plain flour
Raspberry Infused Poached Pears
- 3 pears
- 120 g raspberries
- 700 g water
- 350 g sugar
Raspberry Infused Poached Pears
Prepare the pears by peeling them and cutting them into half, try not to use pears that are too ripe or they'll fall apart and go mushy - one of mine did!
Bring the water and sugar to the boil so the sugar dissolves and then add in the raspberries and allow to simmer for about 5 minutes to get the flavours out
Add in the pear and simmer for roughly 20 minutes - you don't want them going too soft so adjust your poaching times to how ripe your pears are, the firmer the longer you'll need to poach
Remove from the heat and allow everything to cool down - leave the pears in as they'll take on the pink colour from the raspberries and infuse the flavours more
Once they've cooled down and when you're ready place them into the pie just drain them and dabbed them down with some kitchen roll and leave to dry for a couple minutes so they're easier to handle. You can cut small in slices into them or leave them whole (if you want, purely aesthetic).
Cream the butter and sugar together in a mixer, until light and combined - about 3 minutes or so - or go for the rubbing-in hand-on's technique, whichever suits you
Add the egg and yolks to the mix and work it into the butter and sugar
Add the flour into the mix gently working the mix into a ball but being mindful to not overwork the pastry otherwise it won't be short but elastic
Flour a surface and work the dough into a ball. I flattened mine out a little so it would chill a bit faster and make it easier for putting into the tart tin at this point. So once it's either in a ball or flattened out a little, wrap it in clingfilm and pop it in the fridge to firm up a little
You can blind bake the pastry prior to baking - which recommend - or choose to assemble everything together and bake all at once. If you're blind baking, roll out the dough and press the dough into the tart tin, prick the base and then chill for 20 minutes (this help's the pastry to not shrink as it bakes which I learnt on my first attempt!)
When ready for baking preheat the oven to 170C cover with baking paper and place some baking beans in the tin and bake for 15-20 minutes and then remove from the oven. If you have the frangipane ready keep the oven on and up the temperature to 180C.
In a bowl, beat the butter and icing sugar together until light and fluffy, and then gradually add the eggs, adding the next only once the previous is combined - don't beat to high or it'll split.
Fold in the ground almonds and flour.
Preheat the oven to 180C. Drain and dabbed down the poached pears with some kitchen roll
Either line the tart tin with the pastry if you haven't blind-baked; and if you have then start piping the frangipane
I found it easier to pipe the frangipane on to the tart base given it's sticky texture, so either pipe or spoon onto the pastry
Carefully place the poached pears into the frangipane, place them in every so slightly and then if you have some take some flaked almonds and sprinkle them over the tart
Bake for 30-40 minutes - if you've got a really thick frangipane you'll need a longer baking time - just keep an eye on it from the 30 minute mark. Then remove from the oven and allow to cool in the tin for a few minutes before removing from the tin
I'd start with the poached pears and whilst they simmer you can whack up the pastry, chill it and then make the frangipane whilst that chills and the pears poach and you can either bake everything together or go for the blindbaking option which I've gone for in this bake, but it's not essential - go with what you're comfortable with and have time for
You can make the pears a day ahead to make them easier and firmer to work with later. the amount of raspberries isn't strict, I just used a punnet and the flavour came through excellently