Orchard fruit frangipane tarts

Ready in 50 minutes

1 quantity sweet pastry (see page 76)
1 firm ripe pear
1 apple
2 tbsp apricot jam, warmed

For the frangipane:

75g butter, softened
75g caster sugar
75g ground almonds
1 large egg, beaten
3 tsp almond extract
1⁄2 tbsp plain flour

1 Preheat the oven to 200 ̊C/180 ̊C fan/gas 6. Lightly oil six 10cm tart tins and place on a heavy baking sheet. Roll out the pastry and line the tins, trim and prick the bases. Line with greaseproof paper and fill with baking beans. Bake for 12 minutes, remove the beans and paper and bake for another 3 minutes until golden and crisp.

2 Reduce the oven to 180 ̊C/160 ̊C fan/ gas 5. For the frangipane, place the butter, sugar and ground almonds in a bowl and beat with an electric whisk for 2 minutes. Add the egg, almond extract and plain flour and beat together very briefly.

3 Halve and core the pear and finely slice lengthways. Slice the apple and set to one side. Divide the frangipane between the tart cases, level off and lay the pear slices over three and apple slices over the other three. Bake for 20-25 minutes until golden. Allow to stand for 5 minutes before brushing with the warmed jam. Serve with ice cream

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