On Thursday my work hosted a Macmillan Coffee morning, something we do every year to help raise funds for a charity that works tirelessly to support those with cancer. Knowing I would be a little short on time to bake on a weeknight, I decided to make a Tarte Bordaloue, a wondeful French pear frangipane tart. But I must confess I didn’t make the full blown traditional/fancy pants recipe, I opted for a quicker version with a couple cheats… I’m saving the recipe in Patisserie for when I’ve got a Sunday afternoon free to myself in the kitchen :).
Time: 20 mins prep, 30 mins chilling, 30-35mins baking
- 320g shortcrust pastry
- 1 x 410g tin Pear halves in light syrup
- 100g ground almonds
- 100g caster sugar
- 100g unsalted butter (room temp)
- 2 medium eggs
- 20g plain flour
- 40ml whipping cream
- 30g flaked almonds
- 1.5 tbsp caster sugar
- Apricot jam
Pre-heat your oven to 170 fan oven.
Start by beating the butter and sugar for 4-5 minutes until it’s a light yellow colour then add in your ground almonds. Once that’s incorporated, add each egg one by one and keep beating till smooth. Next add the whipping cream and then the flour, both mixed in on a slow speed. Pop in the fridge until ready to be used.
Roll out your pastry and line your tart case with the pastry, then place a little baking parchment in the middle and some baking beads and blind bake for 15-20mins. Then remove from the oven and allow to cool for a little while (leave the oven on).
Pipe in the almond cream that was in the fridge onto the cool pastry to create an even layer. Then slice up your pears and place on the almond cream in the design of you choice and then bake for 25-30mins. The almond cream should puff up a little and turn a beautiful golden brown. Before taking out of the oven gift the tin a little jiggle, if the mix isn’t holding firm give it more time to bake or you’ll end up with a raw middle. Remove from the oven and leave to cool.
To make the caramelised almond slivers toss 30g flaked almonds and 1.5 Tbsp of sugar in a frying pan until sugar is dissolved – stir frequently and watch like a hawk so it doesn’t burn. Leave to cool on non-stick baking paper.
Warm a little apricot jam and brush this over the surface of your tart then sprinkle with your caramelised almonds.