Pear and Raspberry Frangipane Tart
Delight your taste buds with the heavenly Pear and Raspberry Frangipane Tart, a show-stopping dessert that combines buttery pastry, tender almond frangipane, and luscious poached pears with bursts of juicy raspberries. This elegant tart boasts a crisp homemade pastry shell, filled with a rich almond filling, and topped with artfully arranged fanned pears and vibrant raspberries. Perfectly finished with a glossy apricot glaze, this dessert is as stunning to behold as it is delicious to eat. Ideal for entertaining or holiday gatherings, this tart is a wonderful balance of sweet, nutty, and fruity flavors. Get ready to impress with this sophisticated yet approachable recipe!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, diced)
- 50 g Powdered sugar
- 1 Egg yolk
- 2 tbsp Cold water
- 100 g Unsalted butter (softened)
- 100 g Granulated sugar
- 2 Eggs
- 100 g Ground almonds
- 1 tbsp All-purpose flour (for frangipane)
- 1 tsp Vanilla extract
- 3 Poached pears (halved, cored)
- 100 g Fresh raspberries
- 2 tbsp Apricot jam (for glazing)
- 1 tbsp Water (for glazing)
Instructions
1. Preheat your oven to 180°C (350°F).
2. To make the pastry, combine the flour, diced cold butter, and powdered sugar in a food processor. Pulse until the mixture resembles breadcrumbs.
3. Add the egg yolk and 2 tbsp cold water. Pulse again until the dough just comes together.
4. Turn the dough onto a floured surface, bring it together into a disk, wrap in cling film, and refrigerate for 30 minutes.
5. Roll out the chilled dough on a floured surface to fit a 23cm tart tin. Press it into the tin, trim the edges, and prick the base with a fork.
6. Line the pastry with parchment paper, fill with baking beans, and blind-bake for 15 minutes. Remove the beans and paper, then bake for an additional 5 minutes until golden. Let it cool completely.
7. In the meantime, prepare the frangipane filling. Beat the softened butter and granulated sugar together until pale and fluffy.
8. Add the eggs one at a time, beating well after each addition. Stir in the ground almonds, 1 tbsp flour, and vanilla extract until smooth.
9. Spread the frangipane mixture evenly over the cooled pastry shell.
10. Slice the poached pear halves thinly, keeping the tops intact, and fan them slightly. Arrange them decoratively on top of the frangipane.
11. Scatter the fresh raspberries over the tart, pressing them slightly into the frangipane.
12. Bake in the oven for 35–40 minutes, or until the frangipane is set and golden.
13. Heat the apricot jam and 1 tbsp of water in a small saucepan over low heat until smooth. Brush the mixture over the tart to give it a shiny glaze.
14. Allow the tart to cool before serving. Slice and enjoy!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 30.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
