Hi, welcome to this delicious tart that’s perfect for Mother’s Day!
I’ve got some big life stuff happening right now. Hence this isn’t much of a post, because my brain will not produce any words that are worthy of being read.
I didn’t want to not post this though, I poached and sliced those pears to perfection and it would be a damn shame if no one saw them but me.
What are you up to for Mother’s Day? I’m heading to mum’s and she’s cooking some of her faves (lol!) and I’ll take another of these tarts I think and a loaf of sourdough that I will hopefully make on Saturday with my new starter.
Hopefully I’ll be back with a bit more for you soon.
- 1 1/2 cups plain flour
- 1/2 cup icing sugar
- 130g butter
- pinch salt
- 1 egg
- 100g almond meal
- 100g butter, at room temperature
- 100g caster sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 3-4 pears (you may not use them all, but you could poach up to 8 in this liquid!)
- 1L water
- 100g caster sugar
- 5 earl grey tea bags
- 2 tsp vanilla extract
- 1 cinnamon stick
- 1 strip of orange zest (using a peeler)
- Peel the pears and place them in a large, heavy based saucepan with all other ingredients. I tied the teabags to the pot handle.
- Bring to a light simmer over a low heat and poach for 20 minutes then remove the tea bags.
- Continue to poach for another 40 minutes or until the pear is soft to the touch.
- Allow to cool in the poaching liquid (Overnight would be best to really get the earl grey flavour).
- Place the flour, sugar, salt and butter in a food processor and pulse until butter is the size of a peas.
- Beat the egg and add in a slow stream with the food processor motor running until a dough forms. You may not use it all.
- Cling wrap and refrigerate for 30 minutes.
- Place all ingredients in a food processor and blend until smooth.
- Roll out the pastry between to sheets of baking paper until it's about 5mm thick then transfer it to a 25cm tart shell.
- Dock the pastry then blind bake for 20 minutes.
- Allow to slightly cool then spread the frangipane over the tart shell.
- Top with the pears that have been halved, then finely sliced width ways.
- Bake for 40 minutes or until browned and the centre is slightly firm.
- You could leave the pears halved.
- A quick shortcut would involve using some store bought pastry!