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07

Nov

Pear and ginger frangipane tart. Gluten free

I love that pears are popping up in the fruit store again. I mean there in supermarkets year round imported from whoknowswhere, but when they hit my Asian grocers I know there in season!

Traditionally frangipane tarts have a sweet pastry base with an almond paste and what ever fruit pressed into it. I wanted to add something to give this a bit of warmth because lets face it, were not in New Zealand summer yet. So ginger it was, and it worked a treat. So yummy served with Greek yogurt. I could have eaten the whole thing!

The recipe and more photos are below, enjoy! X

Pear and frangipane tart

Pastry
1 cup almond meal
1/2 cup buckwheat flour
2 Tablespoons of rice flour
150 g of chilled unsalted butter
3 Tablespoons icing sugar
1 egg yolk
1 Tablespoon chilled water

Combine the almond meal, buckwheat flour, rice flour, butter and icing sugar in the bowl of your food processor. Pulse until the mixture resembles fine bread crumbs
Add the egg yolk and the water. Process until the dough comes together.
Press into a non stick loose bottomed tart tin, refrigerate for up to 2 days.

Filling
125 g of softened butter
125 g caster sugar
2 eggs
150g ground almonds
1 Tablespoon rice flour
2 teaspoon ground ginger

Cream the butter and sugar together in a large bowl until light and fluffy. Beat in the eggs one at a time then fold in the ground almonds, rice flour and ginger.
Chill until needed.

Poached pears
3 small bosc pears
200g caster sugar
500ml water
1 cinnamon quill
1/2 lemon

Place the sugar and water into a saucepan, stir until the sugar is dissolved. Add the cinnamon and lemon juice. Peel the pears and add them to the sugar water mix, add enough water to cover the pears.
Cut a circle of baking paper large enough to fit inside the pot, lay the paper on top of the pears, this keeps the pears submerged under water. Simmer for 15 minutes or until the pears are cooked thru, you can test with a skewer.

Assemble
PREHEAT YOUR OVEN TO 190 DEGREES C.
Remove your pastry from the fridge and blind bake it for 10 minutes.
Remove the pastry from the oven and spoon the frangipane filling over the pastry.
Remove the pears from the water and drain on a paper towel, Cut the pears in half and gently remove the core, slice the pears vertically.
Place the pears on top of the frangipane filling and gently push down.
Place the tart in the oven for a further 50 minutes to an hour

The pastry before blind baking

Some cheeky hen’s hoping for the off cuts.

  1. smash-cakes posted this