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Pear & Frangipane Tart-Christmas Lunch Dessert.

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Ingredients

150 g (5 oz) Caster sugar
2 small Ripe pears
150 g (5 oz) softened, plus extra for grease Unsalted Butter
175 g (6 oz) finely crushed Hobnob Biscuits
100 g (3 1/3 oz) Ground almonds
2 Tbsp Plain Flour
1 Tsp Cornflour
1 Tsp Baking Powder
2 beaten Medium eggs
1 Tsp Vanilla Extract
25 g (1 oz) Flaked almonds
To dust Icing sugar
To serve Creme fraiche

Nutritional information

482
Calories
31 g
Fat
47 g
Carbs

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Pear & Frangipane Tart-Christmas Lunch Dessert.

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    Want to know how to make this recipe? Keep on reading....

    • Medium

    Ingredients

    Directions

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    The classic French poached pear tart is made with a sweet-tart dough. It is filled with poached pears and frangipane (almond cream). Hence, serve it over the holiday season as a special treat for your family and friends!

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    Steps

    1
    Done

    In a pan of 500 ml (17 fl oz) of water stir in the sugar 50 g (2 oz) over a gentle flame. For the pears; peel and half them. Then add the halved pears to the sugar syrup made. Let the pears simmer for 6-9 minutes, cover the pan with a lid turning the pears once during the course of their cooking time. Then transfer them to a bowl and leave them to cool.

    2
    Done

    A 20.5 cm loose-bottomed cake tin then needs to be lightly greased and lined with greaseproof paper. Then to the crushed hobnob biscuits add in the melted butter 25 g (1 oz), mixing them well enough for all the butter to be incorporated into the biscuits. Then press the biscuit mixture into the base of the tin. Let the biscuits chill.

    3
    Done

    Heating the oven to 180 C or mark 4. Then in a free-standing mixer ( or use an electric beater) to combine together the remaining butter and sugar, until the mixture is light and fluffy. Then to this mixture add in the flour, cornflour, ground almonds, and baking powder and mix to combine all the ingredients. Then to this add the vanilla extract and the eggs and beat it till its smooth. Add the eggs and vanilla extract and mix until smooth. Stir in the flaked almonds. On top of the biscuit base, scoop the mixture and then smoothen the surface.

    4
    Done

    On a kitchen paper/roll, place the pears in order to remove the excess syrup. Then into half horizontally 5 mm slices, slice one of the pears. Fanning the pear slices out by pushing them down gently. On the frangipane filling place the pears. With the remainder of the pear halves, use the exact same technique and then space the pear slices evenly on top of the filling. for 45-50 minutes then bake the frangipane; until it is golden, puffed up and firm.

    5
    Done

    To the top of the cake, then dust Icing sugar. Serving with creme fraiche.

    Tania Munir

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