This tart uses poached pears but you can use roasted rhubarb or plum. The frangipane can be used without the addition of crème pâtissière, but we believe the addition provides moisture and makes the result less cake-like. You can substitute finely ground hazelnuts or pistachios for the ground almonds if you wish.
To make the crème pâtissière, pour the milk into a saucepan and scrape in the vanilla seeds and bean. Heat up until just below boiling point, then remove from the heat and pour into a container to cool completely. Refrigerate for at least 6 hours to allow the vanilla to infuse.
Gently reheat the milk over low heat. Put the egg yolks in a stainless steel bowl and whisk continuously, adding the sugar
To make the frangipane, put the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until pale and creamy. Add the eggs, one at a time, making sure each is well combined before adding more. Add the ground almonds and mix on low speed until combined, then add the Grand Marnier until completely incorporated. Set aside until needed.
Follow the instructions to roll out the pastry and use it to line twenty
Lower the oven temperature to 190°C (375°F/Gas 5). To assemble the tarts, fold the frangipane and crème pâtissière together until completely combined, then spoon
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