Pear & blackberry frangipane tart - Clarence Court Recipes
Our Pear & blackberry frangipane tart recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs.
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Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Kitchen scale
- Oven
- Freezer
- Refrigerator
- Cooling rack
- Baking sheet
- Mixing bowl
- Whisk
- Spatula
- Fork
- Peeler
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- Plain flour
- 500g pack shortcrust pastry, ready to roll
- 160g unsalted butter, softened
- 160g caster sugar
- 2 Clarence Court Burford Brown eggs
- 2 tablespoons plain flour
- 160g ground almonds
- 1 teaspoon almond extract
- 3 pears
- 50g blackberry jam
- 100g blackberries
- Icing sugar, for dusting
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