Pear and blackberry frangipane tart
Make the most of the English hedgerows with this scrumptious fruity pear and blackberry frangipane tart! What a fabulous way to celebrate autumn in style!
Brought to you by Clarence Court
Treat your tastebuds to this pear and blackberry frangipane tart by Clarence Court Eggs.
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- plain flour for dusting
- 1 x 500 g pack of shortcrust pastry
- 160 g unsalted butter, softened
- 160 g caster sugar
- 2 medium Clarence Court Burford Brown eggs
- 160 g ground almonds
- 2 tbsp plain flour
- 1 tsp almond extract
- 50 g blackberry jam
- 100 g blackberries
- 3 pears
- icing sugar
Roll the pastry to 3mm (1/8in) thick on a lightly floured work surface. Carefully line a 22cm (8½in), round, fluted tart tin allowing for a little overhang. Prick the base all over and place the lined tin in the freezer for 1 hour.
Meanwhile place the butter, sugar, eggs, almonds, flour and extract in a large mixing bowl. Whisk together until smooth and place to one side. Peel one of the pears, core and chop, then place to one side.
Preheat the oven to 180°C/Gas Mark 4. Fill the chilled case with baking beans and blind bake for 15 minutes. Remove the baking beans, then return the case to the oven and bake for a further 5 minutes or until golden.
Once baked, remove the tart case from the oven and spoon the jam into the bottom of the case. Scatter over the chopped pear. Fold half of the berries into the frangipane and spoon over the jam and chopped pear. Smooth over with a spatula. Halve, core and slice the remaining 2 pears. Arrange the slices over the frangipane and dot the remaining blackberries around. Place the tart on an oven tray and bake for 30 minutes or until just risen and set.
Allow to cool for a few minutes before removing from the tin. Transfer to a wire rack. Serve warm or cool completely, then dust with icing sugar.
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