Pear & Frangipane Tart

Ingredients:

Tart:

120g sold unsalted butter, cubed

225g plain flour

40g caster sugar

Zest of one lemon

2 eggs + 1 egg yolk (reserve a whole egg to beat for the egg wash)

40g cold water

1tbsp Jam Lady Pear jam

Pears:

200g caster sugar

600g water

2 large pears, peeled and halved

1 cinnamon stick

2 star anise

Frangipane:

200g unsalted butter, softened

200g caster sugar

90g chopped almonds

120g ground almonds

30g plain flour

Finely grated zest of ½ unwaxed lemon

4 eggs fine sea salt

To serve:

Crème fraîche

Sea salt flakes

Extra virgin olive oil (optional)

Method:

Make the pastry:

Place the butter, flour, sugar, lemon zest and salt in a food processor and pulse until crumbly. Combine the egg, yolk and water, then pour into the processor while running until the dough just comes together. Turn onto a floured surface, bring together into a disc, wrap and chill for 20 minutes.

Poach the pears:

Bring the sugar and water to the boil in a saucepan. Core the pears and trim away any remaining core. Add pears cut-side down, cover with a baking paper cartouche and simmer gently for 20 minutes. Turn off the heat and cool in the poaching liquid.

Prepare the tart case:

Roll the pastry to 2mm thick on a floured surface and line a 28cm tart tin, leaving the overhang. Chill for 10–15 minutes.

Make the frangipane:

Beat butter and sugar until light and fluffy. Mix almonds, flour, lemon zest and salt in a bowl. Add eggs to the butter mixture one at a time, adding a teaspoon of the flour mix with each to prevent curdling. Beat briefly, then fold in the remaining flour mixture. Transfer to a piping bag and chill.

Blind bake the pastry:

Preheat oven to 175°C (155°C fan). Prick the pastry with a fork, line with baking paper and fill with baking beans. Bake for 15 minutes, remove beans and paper, brush with beaten egg and bake for 10 minutes more until golden.

Assemble the tart:

Remove pears and cut into quarters lengthways. Return the poaching liquid to the heat and reduce until syrupy. Trim the pastry edges, brush the base with jam, then pipe or spoon in the frangipane. Arrange the pears on top.

Bake:

Bake for 40–45 minutes, turning the tart occasionally for even colour.

Serve:

Cool before removing from the tin. Serve with crème fraîche, a drizzle of olive oil or the reduced pear syrup, and a pinch of sea salt flakes if desired.