Pear, Blackberry
& Frangipane Tart
Ingredients
Pastry
• 225g plain flour, plus extra for rolling etc • 100g salted butter • 100g caster sugar • 3 egg yolks, beaten gently with a fork
Frangipane
• 125g soft salted butter • 125g caster sugar - I always use unrefined in all my baking • 2 eggs Another fruity recipe from me, this time for the autumn season but it just had to be – foraging some blackberries is great, they’re free and there are loads of them about, just don’t go picking by the roadside, find a nice hedgerow along a footpath and bingo you’ll find blackberries, usually in abundance! For something different than your good old blackberry and apple crumble (although if you’ve picked loads, freeze them on trays, then when frozen bag them up – great for whizzing in to a smoothie too!) – I thought I’d try something a bit different so having looked up various versions of this tart – here is my own:
Recipe
Now this bit is entirely up to you – you can either buy some packet pastry and go the easy way for speed, which I did for this version (and actually isn’t as sweet as the version below, if you don’t like things too sweet) or you can go the whole hog and make the pastry up yourself if you have time, which is a bit extra special and well worth the effort…. You’ll need a 23cm fluted loose bottom flan tin. Oven 180 °C/fan 160 °C – I’ve mentioned before my oven’s a bit cheeky so I’ve gone lower on mine than the temperatures mentioned here.
• 125g ground almonds • 1tbsp plain flour • Grated rind of 1 lemon
Poached Pears
• 4 firm pears • 1tsp mixed spice • 500ml water • 200g caster sugar • Juice of 1 lemon
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