FRANGIPANE TART

Frangipane tarts are a wonderful way to use seasonal fruits. Use apples, peeled feijoa or try poached quince in place of the pears.

Prep:
25 minutes
Cook:
80 minutes
Serves:
6-8

Ingredients

1 packet Paneton sweet pastry

300 grams blanched almonds

150 grams butter, softened

150 grams sugar

3 eggs

3 tablespoons flour

2-3 pears, 6-8 feijoas, (or use 2 poached quinces), peeled, cored and cut into quarters

1 tablespoon runny honey

icing sugar to garnish

Method

Preheat the oven to 180°C

Roll out the pastry to 3-millimetre thickness and use to line a 25-centimetre tart tin

Prick the base of the tart, then blind bake for 20 mins

Allow to cool before using

To make the frangipane: in a food processor grind the almonds to a medium grind. Remove from the food processor and set aside

In the same bowl blend the butter and sugar until creamy

Add the eggs one at a time and once it is incorporated, add the flour and almonds. Process to a small crumb (this can be done a day or two ahead)

Spoon the frangipane into the tart shell then press the fruit evenly into the frangipane

Mix the honey with 1 tablespoon boiling water and mix until smooth

Brush the mix over the fruit to glaze

Bake for 50-60 mins or until cooked through (if it starts to brown too much before cooked, cover with a sheet of baking paper)

Halfway through cooking, glaze the fruit with the honey, and again when it comes out of the oven

Serve warm or at room temperature

To serve: dust with icing sugar and serve with thick Greek yoghurt, whipped cream, creme fraiche or mascarpone

Tip: The pastry tart can be blind baked ahead and either stored in airtight container or frozen. The frangipane can be made a few days ahead and kept refrigerated