Name: Pear & Almond Tart
Yield: Makes a 25 cm tart
Ingredients: 100 g plain flour; 200 g ground almonds; 1 measure dark rum; ½ tsp almond essence; 1 egg; 250 g butter; 250 g caster sugar; 5 eggs; 125 g butter; 100 g sugar; 250 g plain flour; 6 poached pears, or 12 poached pear halves, or tinned; 100 g flaked almonds; 2 tbsp caster sugar

Preparation info

Makes a
25 cm
tart

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Any almond frangipane tart looks and tastes so appetising, whether it’s with raspberry, plum or even pear. A splash of Poire William liqueur served in some English custard complements the tart fantastically.

Ingredients

For the pastry

125 g butter
100 g sugar
250 g

Method

Pre-heat the oven to 180°C/gas mark 4.

To make the pastry, cream the butter and sugar then mix in the sifted flour and egg to form the pastry. Don’t overwork it as you want it to be as short as possible. Wrap the pastry in cling film and rest in the fridge for at least half an