Pear and Frangipane Toffee Tart
Delight in this impressive tart featuring a winning flavour combination. Perfect with apples, and served with warm toffee sauce.
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 rivercottage.net.
Cooking tools:
- Food processor
- Oven
- Baking sheet
- Baking parchment
- Mixing bowl
- Rolling pin
- Skillet
- Fine-mesh sieve
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Wooden spoon
- Whisk
- Saucepan
- Spoon
- Refrigerator
- Plate
Ingredients
- 250g plain flour
- 25g icing sugar
- A pinch of salt
- 150g cold unsalted butter, cut into cubes
- 1 free-range egg yolk, beaten
- About 50ml cold milk (or water)
- 4 barely-ripe pears
- 50g butter
- 2 tablespoons soft brown sugar
- 1 tablespoon demerara sugar
- 1 tablespoon flaked almonds
- 75g butter, softened
- 75g caster sugar
- 1 large free-range egg, lightly beaten
- 20g plain flour
- 75g ground almonds
- A dash of vanilla extract
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