 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
This is a great French tart recipe- in France you would see this in any patisserie. This recipe is from David Braim, a chef who has a patisserie at the Prahran markets, here in Melbourne. It's great... Ingredients:
pears |
8 peeled pears |
water to cover |
1 cup sugar (i use less) |
4 sheets sweet short pastry |
frangipane cream (almond tart filling) |
195g butter |
195g caster sugar |
3 small eggs, whisked |
195g almond meal (ground almonds) |
30g flour |
flaked almonds |
Directions:
1. Place pears in a large pot with sugar and cover with water. Gently poach for 30 mins.
2. Remove, core and cut in half.
3. Cut 8 11-12 cm discs from the pastry and place each disc in a greased 10cm start mould so it just hangs over the side.
4. To make filling, cream butter and sugar, beat in egg; stir in almond meal and flour until well combined.
5. Spoon into raw pastry shells -only half fill as it rises quite a bit.
6. Place a pear half on top and sprinkle with flaked almonds.
7. Bake at 160degC for 25 mins.
8. Remove from oven and allow to cool. Sprinkle with icing sugar and serve.
|
|