Fragrant, delicious, crisp and fruity. Frangipane is such a pretty word, and this tart is so pretty to eat! This is a simple version using a pre-made puff pastry sheet.
- 1 puff pastry sheet (320g)
- 100g unsalted butter, softened
- 100g caster sugar, plus ½ tbsp for sprinkling over at the end
- 100g ground almonds (ideally ground yourself with skin on)
- ½ tsp almond extract
- Zest of ½ an orange
- 1 tbsp plain flour
- Pinch salt
- 1 egg, beaten
- 3 conference pears, peeled, cored and cut into lengthways slices
- 2 tbsp flaked almonds
- Preheat the oven to 180C fan (200C)
- Keep the pastry on the baking parchment it comes rolled in – just unroll it and lay it out on a large baking tray
- Use a sharp knife to score a border 2 cm around the edge of the pastry and then prick the base all over with a fork
- Bake for 10-12 mins, then remove from the oven and press the base down to flatten it
- Cream together the butter and sugar until light and fluffy
- Beat in the ground almonds, almond extract, orange zest, flour and salt until combined
- Brush a touch of beaten egg around the border of the pastry, then beat the rest into the frangipane
- Spread the frangipane over the pastry base and arrange the pear slices on top
- Scatter with flaked almonds and sprinkle with the final ½ tbsp sugar
- Bake for 30 mins until golden and set, covering loosely with a sheet of foil if it browns too quickly
Sophie cooks 