Pear, Almond and Amaretto Tart
Another new recipe from the amazing Lorraine Pascale! She's such an inventive baker, and her recipes work well. This is a delicious pear tart, with a frangipane filling and a delicate overtone of amaretto (fortunately, I found some in my son's bottle stash..... It really is an easy recipe, but looks, smells and tastes amazing. Thanks Lorraine... I tested this a couple of times, and have to say it disappeared very quickly, both hot and cold. There's no pre-baking here, but no soggy bottom either!
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| Pear, Almond and Amaretto Tart |
Pear, Almond and Amaretto Tart
Enriched Flan Pastry:
4oz/100g butter
8oz/225g plain flour
pinch salt
1 egg, beaten
Tart:
4oz/100g softened butter
4oz/100g caster sugar
4oz/100g ground almonds
3tbsp plain flour
1 egg
1tbsp amaretto liqueur (or 2tsp almond essence and
1dsp milk)
4 ripe pears
Mascarpone and Ginger Cream:
1 tub (8oz/250g) mascarpone cheese
1 ball stem ginger (comes in syrup), chopped finely
½ vanilla pod or few drops extract
2oz/50g icing sugar
Handful of fresh mint, chopped finely
Preheat the oven to 180deg C. Make the pastry (in a food processor, add
the butter to the flour and salt, process
until it looks like crumbs, add the egg and cold water as needed to make
a smooth dough). For best results, put
the pastry in a ball into the fridge for 20 minutes, then roll out into a 9”
loose bottomed flan tin (or oblong tin) and prick the base lightly. You can refrigerate it again for another 20
minutes.
Whisk the butter and sugar together until it is well
creamed, then beat in the almonds and flour before adding the egg and essence. Continue to whisk together until it is well
combined. Now spread the filling evenly
in the tart case. Peel the pears and
take out the core. Arrange them nose to
tail, or in a circle (whatever fits, really!) on the filling.
Bake for 35 minutes or so until the filling has all
puffed up – watch carefully near the end!
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