Pear and Frangipane Tart with Sweet Pastry

Pear and Frangipane Tart with Sweet Pastry Recipe
Time
Prep Time: 20 20 mins Cook Time: 40 40 mins Total Time: 3 hrs
Servings 12
Ingredients
  • 150 grams unsalted butter, softened
  • 90 grams icing sugar, sifted
  • 30 grams almond meal
  • 1 large egg
  • 250 grams plain flour
  • Frangipane Tart Filling
  • 150 grams unsalted butter, softened
  • 150 grams caster sugar
  • 150 grams almond meal
  • 3 large eggs
  • 40 grams plain flour
  • 800 grams poached pear halves
Instructions
  1. Assemble the Kneading Blade into the food processing bowl.
  2. Add the butter, icing sugar and almond meal into the food processing bowl and securely place and lock the lid.
  3. Turn the rotary dial towards the@ (Dough Mixing Function) position and push in to start the function. Continue the function until all ingredients are combined.
  4. Add the eggs one at a time through the chute opening of 'Pusher C' until incorporated into the mixture.
  5. Stop the function by pushing in the rotary dial and turning it to O (OFF). Remove the lid and scrape the sides with the provided spatula. Add the flour into the mixture and securely place and lock the lid. Start the Dough Mixing Function again until the flour is fully incorporated.
  6. Stop the function and turn the dial to O (OFF). Remove the lid and unlock the processing bowl. Tip the dough onto a sheet of baking paper. Press the dough into a flat disc then rest in the fridge, covered, for two hours.
  7. Return to room temperature and roll into a 3mm thick circle. Line the pastry into a 23cm X 3cm pastry tin. Place into the freezer for 30 minutes or until firm.
  8. Preheat oven to 170°C, fan forced.
  9. To make the frangipane, clean the food processor bowl and re-assemble the clean Kneading Blade. Add the butter, sugar and almond meal into the food processing bowl. Place and securely lock the lid. Turn on appliance and turn the rotary dial towards the (Dough Mixing Function) position and push in to start the function until ingredients are combined.
  10. Stop the function, remove the lid and scrape the sides with the provided spatula. Place and securely lock the lid and start the Dough Mixing Function again. Add the eggs one at a time and the flour through the chute opening of 'Pusher C' until combined into the mixture.
  11. Stop the function and turn appliance off at the power outlet. Remove the lid and unlock the processing bowl. Spread the frangipane evenly into the cooled tart shell, then press the fruit into the frangipane.
  12. Bake until the frangipane is firm to the touch and golden, approx. 40 minutes. Enjoy!
Baccarat