Rustic Pear Frangipane Tart! Have you ever tried it? Poached pears, almond filling, shortcrust pastry…Hmmm, doesn’t that sound delicious?
It’s rustic because it is nowhere near looking perfect – but that’s the beauty of “being” homemade!
Imagine this tart being made in an old countryside house with rustic kitchen, range cooker and big stone sink! Now I am not saying that you need to have a rustic kitchen to make this tart but I bet it would somehow taste even better! Or maybe it’s just me…. I love everything rustic! I can’t help it!
Funny thing is that a few years back I wouldn’t wanna have anything to do with rustic. I didn’t like rustic looking things at all! I also couldn’t stand mismatched plates, bowls or cutlery… Now I pay to have them. And if I could I would have all the cool rustic items that are out there but luckily (for Siim) I can’t. But one day I will have them all! Haha… Yes. I am going crazy over this rustic fever of mine…
OK. Let’s drop this rustic theme because I could go on and on for like ever! Let’s talk about this Rustic Pear Frangipane Tart!
Watch the video for this recipe:
This yummylicious rustic pear frangipane tart is very easy to make, but if you want to make everything from scratch it might take you a while. However, you can divide the tart making into a few stages or you can substitute the fresh pears for tinned ones and the same goes for the pastry.
To get one large or two smaller tarts you will need 400 grams (0.9lb) shortcrust pastry. If you decide to make the large tart instead of 2 small ones, I suggest you get larger pears (saves you time peeling them and it will also look better when baked). You can make your own or simply buy ready-made one. It’s up to you! I made the pastry from scratch so if you feel like making it, check out the recipe section for the ingredients and method.
I didn’t include the process of pastry making in this Rustic Pear Frangipane Tart video for one silly reason! I accidentally managed to delete half of my video clips and couldn’t recover them anymore! Well, accidents happen all the time, right? And it could have been worse! I could have lost all my clips but I didn’t.
I will be posting a video on how to make a shortcrust pastry in the near future so if you are interested in watching it, stay tuned!
- 400 g Shortcrust Pastry OR (14.1oz)
- 225 g Plain Flour (7.9oz)
- 100 g Unsalted Butter (3.5oz)
- 40 g Caster Sugar (1.4oz)
- 1 Egg Yolk
- 3 tbsp Water
- 6-8 Medium Pears
- 2 cups Water
- 1 tsp Ground Cinnamon
- 1/2 cup Caster Sugar
In a large bowl sift the flour and add sugar. Mix with your hand. Throw in cold butter (cut into cubes) and using your hand work the butter into the flour mix until you get crumb-like texture.
Add the egg yolk and a bit of water. Mix. Add the rest of the water in a few stages, using your hands to mix the ingredients around until you form a ball. Don’t overwork the dough.
Cover the bowl with cling film and place in your fridge for 30 minutes. You can also wrap the pastry in a cling film and place it in the fridge.
Check out my Homemade Pastry Recipe!
Wash pears and cut them in halves. Peel them and remove seeds and any hard parts.
In a small sauce pan, combine water, sugar and ground cinnamon. Add the pears and bring to the boil. Reduce the heat and simmer the pears until soft (10-15 mins).
Once ready, drain the water and set aside for later.
In a large bowl, beat the butter with sugar until fluffy. Add ground almonds, flour and beaten eggs. Mix until well combined.
Roll out your pastry – it should be larger than the tin you will be using. Make sure it’s not too thick or too thin. If too thin, it will tear easily. Somewhere between 3-5 mm is good. Place your rolling pin on one side of the rolled pastry. With your hand try to wrap the rolled out pastry around the rolling pin. Lift it up and transfer onto the tart tin (that has been greased and/or lined with baking paper).
Using your fingertips, press it into the corners of your tin. To avoid tearing, lift the pastry with one hand and then press down into the corner with another one. Trim off the excess pastry using a knife.
Place in a preheated oven and bake at 180C/350F for 10 minutes.
Take out, fill with frangipane and top with cooked (and drained) pears.
Transfer back in the oven and bake for a further 20-25 minutes (or until the filling has set) at the same temperature.
Once ready, let it cool down before removing from the tin.
Dust with icing sugar (optional) and serve!
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