![]() Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Wrap in cling film and chill for 20 minutes. ![]() Process until the mixture just holds together (do not over work as it will make the pastry tough). To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in.Īdd the sugar and mix, then add the egg and a tablespoon of water. Using a pastry brush, lightly glaze the top of the tarts.Preheat the oven to 190C/170C Fan/Gas 5. If making the apricot glaze, put the jam in a pan with a tablespoon or two of water and bring to just under a simmer – don’t let it boil or the jam will become too gooey to spread properly. Leave in the tins for about 15 minutes, then lift out and cool on a rack. Place on baking trays and bake for about 25 minutes, until the almond cream is golden. Remove the tins from the fridge and using a piping bag or a spoon, half fill each pastry case with the almond cream. Press down gently and the pear will fan out a little. Place them rounded side up on the chopping board, then make several width way cuts that go about two-thirds of the way through the flesh. Halve the pears if small, or cut them into quarters if large. Use the rolling pin to roll on top of the tin to cut off the excess pastry dough. Roll out the pastry to 2-3mm thick with a rolling pin and line the tins. Remove the pastry from the fridge and lightly flour a work surface. Then you can defrost them and warm them through, reading for glazing.) (If you don’t have this many tins, you can bake in batches and freeze them until needed. Lightly grease 24 loose-bottomed tins, 8cm in diameter and 2cm deep. Simmer gently for 20 minutes, then take off the heat and leave to cool. Peel the pears, keeping them whole and put them into the syrup. To poach the pears, bring the sugar and 1 litre of water to the boil in a pan, then simmer until you have a colourless syrup. Transfer to a small bowl and put in the fridge for 15 minutes. Now mix in the flour, then the eggs, and finally the alcohol. Add the sugar and ground almonds and mix some more. To make the almond cream, beat the butter until very soft. Place the dough in the fridge to chill for an hour minimum, preferably overnight, to rest. Shape the pastry into a square, to make it easier to roll out later on. ![]() Lightly flour a work surface, tip the pastry ball out onto it and knead until you have a smooth soft dough. Then add the eggs and egg yolk to the mixture and gently mix with a dough scraper, until the dough comes together in a ball. Add the flattened butter, cold straight from the fridge into the flour and rub in the mixture, until mixture looks like crumbs.Īdd the sugar and toss well in the mixture. ![]() Pear and Frangipane Tarts (Tarte Bourdaloue aux Poires)ġ25g unsalted butter, cold and flattened out in between two sheets of greaseproof paper to 1cm thickĢ tablespoon Poire William liqueur, or rumġ2 small ripe pears, Williams or ConferenceĢ00g clear apricot jam, for the glaze (optional)įor the sweet shortcrust pastry, stir the flour and salt together in a large mixing bowl. What I love is the burst of juice from the fruit against the dense frangipane filling – a mouthful of pure indulgence! For which, I am not ashamed to say that I ate two in one sitting. The almond acts like a base and pushes the honeyed sweetness of the pears in every bite. My brain is raging with ideas now.) Now that I have grown a little wiser, visits to the local pâtisserie won’t have me leaving red-faced with my silly questions. (Technically, you can actually consume frangipani or plumeria flowers in salads, teas and even candy. That is, you have to admit, really quite an interesting flavour should it be true. Back then when I was clueless about baking and culinary terms, I always thought frangipane was made from frangipani flowers. ![]() Kudos to Ned who persevered despite it all and once again, delivered a tray filled with petite tartlets of crisp golden brown pastry, luscious fruits and delightful almond filling.įrangipane is a filling made from almonds and acts like a pastry cream. There is a quiet sense of satisfaction knowing that slowly but surely, improvement could be tasted after every bake. On the contrary, I think we’d never stop popping them into the oven. You would think we would be bored of baking tarts by now. ![]()
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