Pear frangipane slab tart | Home Beautiful
Delightful frangipane tart with sweet, ripe pears, nestled in a buttery crust - perfect for an elegant dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.homebeautiful.com.au.
Ingredients
- Pastry
- 300g plain flour, plus extra for dusting
- Pinch of salt
- 40g (⅓ cup) icing sugar
- 225g chilled unsalted butter, finely diced
- 60ml (¼ cup) chilled water
- Frangipane
- 240g (1½ cups) raw almonds, freshly toasted
- 160g butter, softened
- 110g (½ cup) caster sugar
- 2 eggs
- 2 tbsp plain flour
- 1 tsp vanilla extract
- Poached pears
- 1L (4 cups) cold water
- 440g (2 cups) caster sugar, plus 3 tbsp extra for dusting
- 2 cinnamon sticks
- 1 tsp vanilla paste
- 4 beurré bosc pears (or other firm pears), peeled, halved and cored
- Egg wash
- 1 egg
- 1 tbsp pouring cream
- Cream or vanilla ice-cream, to serve (optional)
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