Recipe: Pear, almond and cream tart
This frangipane almond mix is lovely with many fruits. In winter, use poached pears, quinces or prunes; in summer, try cherries, peaches, raspberries or figs.
PEAR, ALMOND AND MASCARPONE TART
1 sheet good-quality sweet shortcrust pastry (store-bought or home-made)
1 Beurré Bosc pear, lightly poached, then cut into quarters, core removed
1/2 cup toasted slivered almonds, to serve
1/2 cup whipped fresh cream
2 egg whites, whipped with 1/4 cup caster sugar to firm, glossy peaks
1 cup mascarpone
125g unsalted butter, softened
1 cup icing sugar
1 1/4 cups ground almonds
1/4 cup plain flour
For the icing, gently fold the cream and egg white through the mascarpone.
Lightly butter and flour a fluted, loose-bottom flan tin (24cm in diameter and 2.5cm deep). Roll out the pastry until it is about 3mm thick. Cut out a circle allowing a 5cm border around the flan tin base. Roll the pastry over a rolling pin and gently ease it into the tin, pushing the sides in gently. Allow to rest in the refrigerator for 30 minutes. Preheat the oven to 180°C.
Trim excess pastry and prick the base a few times with a fork to prevent blistering and rising. Line the tart tin with foil, add raw rice and blind-bake for 20-25 minutes. Remove from the oven, lift out the foil and rice. Return the pastry case to the oven and bake for 5-10 minutes or until the base has dried out.
For the frangipane, use an electric mixer to beat the butter until light and creamy. Add the sugar and mix until well combined, then add the ground almonds and mix well. Add the eggs, one at a time, mixing well after each addition. Gently stir in the flour and mix well. Cover and refrigerate for 30 minutes.
Place the pear pieces neatly in the pastry shell, and gently spoon in the frangipane. Bake for 35-40 minutes at 180°C. Cool until just warm, and remove from the tin. Allow to come to room temperature, top with the mascarpone mix and toasted almonds. Serves 10.
- Sydney Morning Herald