Pear Marzipan Tart / Frangipane
Try this beautiful rustic tart with complementary flavours of pears on a base of marzipan. This frangipane is seriously absolutely beautiful. Frangipane is a centuries-old culinary term referring to a tart or cake filling most commonly made with ground almonds. I use marzipan - it makes our tart a snap to fill and... just bake.
- plain flour - 150g
- ground almonds - 50g
- caster sugar - 40g
- cold unsalted butter - 110g
- egg yolk - 1
- cold water - 1 tablespoon
- apricot jam - 3 tablespoons
- pears - 3 (peeled, cored and sliced)
- marzipan - 200g
- eggs - 2
- unsalted butter - 60g
- icing sugar - 20g
- plain flour - 30g
- almond extract - ½ teaspoon
- Combine the flour, ground almond, sugar and butter until they form fine breadcrumbs. Add the egg yolk and water. Bring the mixture together until it form a dough. Roll it into a smooth ball, wrap in cling film and refrigerate for 30 minutes.
- Preheat the oven to 200°C.
- Once the dough has rested, roll it out and thickness of about 5mm and 5 cm larger than the tin. Using the rolling pin, drape the pastry over the fluted flan tin, then gently push it into the contours. Trim any excess pastry, then chill for 10 minutes until firm.
- Bake for 10-15 minutes until golden. Cool to room temperature.
- Lower the temperature of the oven to 180°C.
- Meanwhile, in food processor, mix marzipan, eggs, icing sugar, flour, butter and almond extract until smooth.
- Spread the apricot jam over the crust and then spread the marzipan mixture over the top. Carefully arrange the pear slices in spiral pattern.
- Place the tart in preheated oven (180°C) and bake for 35-40 minutes until crust is toasty and pears have begun to brown. Sprinkle with icing sugar. Serve cold or hot with ice cream.