Ingredients
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-------------- Tart Pastry
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100g ButterFor Tart Pastry
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100g Icing SugarIcing Sugar -For Tart Pastry
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1 EggFor Tart Pastry
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250 g All Purpose FlourFor Tart Pastry
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Pinch of Salt
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-------------- Frangipan
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225g ButterFor Frangipan
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225g Icing SugarIcing Sugar - For Frangipan
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225g Ground Almonds
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5 EggsFor Frangipan
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-------------- Pear Compote
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4 PearsFor Pear Compote - Pears
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90g White SugarFor Pear Compote - Teaspoon Mixed Spice
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Teaspoon Mixed Spice
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3 Handfulls Flaked AlmondsFor Pear Compote - 3 Handfulls Flaked Almonds
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Shot of BrandyShot of Brandy
Directions
Traditional English – Pear Bakewell Tart ! Once you’ve tried one, you’ll be back for more!
Steps
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1
Done
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Step1 : Tart Pastry;Pastry; Mix soft butter and sugar until smooth, add the egg, then the flour, until it forms a pliable dough. |
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2
Done
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Step 2 : Frangipan;Mix soft butter and sugar, then eggs one by one, add ground almonds until a semi thick consistency |
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3
Done
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Step3 : Pear Compote;Peel the pears, removing the seeds. Dice & put on medium heat, melt the sugar and add pears, spice, then brandy. Cook until pears are soft and the liquid has reduced |
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4
Done
160 degrees case
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Step4 : BakingRoll the case and line baking paper in your tart case/mold. Bake in a pre-heated oven at 160 degrees. |
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5
Done
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Step5 : NB BlindbakeNB Blindbake – on the top line greaseproof paper and use either rice or cous cous as a weight to prevent the tart case from “puffing up”. |
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6
Done
15 minutes
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Step 6 :15 minutesAfter remove the blindbake and bake for another 5 minutes. Make a varnish from 1 egg white and icing sugar, coat the case and bake for another 4 minutes. |
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7
Done
180 degrees tart baking
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Step 7 :Leave to cool, add the compote, then pipe the frangipan from the centre outwards, until fully covered. Cover with flaked almonds and bake at 180 degrees until golden brown and is firm . Preparation Time; Cooking Time; Total Time; Cooking Temperature; |
