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Pear Almond Tart

Name: Pear Almond Tart
Prep time: 20 min
Cook time: 40 min
Yield: 6
Ingredients: 2 sheets, frozen butter puff pastry, defrosted; 2 Beurré Bosc pear (brown pears) - ripe, but still firm; 70g butter, melted and slightly cooled; ½ cup Chelsea Icing Sugar, sifted; 1 teaspoon cornflour, sifted; 1¼ cups almond meal; 1 teaspoon vanilla bean extract or essence; 2 large eggs; 2 tablespoons flaked almonds, lightly toasted; 3 tablespoons Chelsea Easy Pour Syrup warmed; whipped cream or ice cream

Preparation

20 mins

Bake

40 mins

Difficulty

Moderate

Servings

This stunning pear and almond tart is so delicious and easy to make, you could be opening a French style pastry shop before you know it. If you're out to impress family and friends, this will do it.

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Ingredients
Method

Ingredients

2 sheets, frozen butter puff pastry, defrosted
2 Beurré Bosc pear (brown pears) - ripe, but still firm
70g butter, melted and slightly cooled
½ cup Chelsea Icing Sugar, sifted
1 teaspoon cornflour, sifted
1¼ cups almond meal
1 teaspoon vanilla bean extract or essence
2 large eggs
2 tablespoons flaked almonds, lightly toasted
3 tablespoons Chelsea Easy Pour Syrup warmed
whipped cream or ice cream

Chelsea Products in Recipe

Golden Syrup Easy Pour

Lighter in both colour and...

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Golden Syrup

Chelsea Golden Syrup in the...

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Icing Sugar

Icing sugar can also be...

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Method

Preheat oven to 190°C.

Lightly grease a 24cm loose bottom flan tin.

Place 1 sheet of pastry, onto a sheet of baking paper, on a large board.

Using a small sharp knife and the loose flan tin base as a template, cut a 24cm circle from the first sheet of puff pastry (you should be able to cut through the paper at the same time you cut the pastry). Leave the pastry on the baking paper circle, placing them paper side down to line the bottom of the flan case.

Beat an egg, and brush over the flan base.

Cut 3 x 3cm wide ribbons of pastry from the remaining sheet of pastry, keeping any off cuts to use later. Form a flat border or edge by placing the pastry ribbons flat, round the outside edge of the pastry circle. Overlap slightly where they join each other.

Refrigerate the base for about 15 minutes while you prepare the filling.

In a large bowl, add the sifted Chelsea Icing Sugar, cornflour, melted butter, almond meal, vanilla, and an egg. Beat until smooth.

Remove the pear cores and cut the pears into 24 x 1cm thick wedges.

Remove the pastry case from the fridge and brush again with the beaten egg.

Spread the almond frangipane around the pastry case, leaving the borders clear and arrange the pear wedges on the frangipane. Brush the pears lightly with warmed Chelsea Easy Pour Golden Syrup.

Bake for 20 minutes or until just turning colour, brush the pears again with golden syrup. Bake for another 15-20 minutes or until the tart is golden brown, well risen and the frangipane is cooked through. If the tart browns a little fast, cover with baking paper to slow down the cooking.

Remove from the oven and brush all over with extra warm golden syrup.

Scatter with toasted flaked almonds.

Serve slightly warm with whipped cream or ice-cream.