Autumn Frangipane Tart
If you are like me an absolute lover of blackberries, almonds and pastry then this easy to make and bake tart is the one for you. NO need to pre-bake the pastry case. Assemble and bake in one. Delicious hot or cold. Please note for a smaller tart to fit a 20cm diameter flan dish just reduce the ingredients by half.
8 slices
30 mins
45-50 mins+
180ºC
Ingredients
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Pastry:
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100g butter- chilled and cut into cubes
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225g plain flour
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25g icing sugar
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1 egg- beaten
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Filling
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175g butter- softened
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175g caster sugar
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3 eggs- beaten
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175g ground almonds
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40g plain flour
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1 tsp vanilla paste- or essence
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2 x punnets of fresh blackberries- approx 350g total
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2 fresh, ripe Williams pears- - peeled, cored and quartered
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Serve
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Whipped cream, clotted cream or a generous dollop of Greek yoghurt.
Instructions
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Make pastry:
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01 Either make by hand or place flour and butter in a food processor. Using a machine, process until resembles fine breadcrumbs and bind together with egg. Leave to rest 15 minutes in fridge and then line a 28cm in diameter flan tin, approximately 2.5cm deep. Crimp the edges.
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Make filling:
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02 Place butter and sugar into a mixing bowl and with an electric hand whisk beat together. Add eggs and fold in almonds, flour and vanilla paste. Mix well. Spoon this mixture into your prepared pastry flan tin and place the quartered fresh pears attractively on top – pushing them into the almond mixture with your finger. Finally top with fresh blackberries pushing also into the frangipane mixture.
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Bake:
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03 Place the tart on top of a preheated baking tray already in the hot oven and bake slowly for up to 1 hour or until firm to the touch. Reduce the oven heat to 150ºC if tart is colouring too quickly or cover with a piece of damp baking paper - see Jules tips/notes below (scroll down).
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Serve:
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04 Delicious hot, warm or cold either on its own or accompanied with a spoonful of whipped cream, clotted cream or Greek yoghurt.
Notes
If the top of the tart is beginning to brown too much during cooking wet a piece of non-stick paper or greaseproof paper, squeeze out the excess water and lay it gently over the top of the tart. Leave it there until it has finished baking. This tart can be made the day before. I recommend to use a 28cm attractive china flan dish for this delicious tart or a loose bottomed flan tin for ease of serving.
