Almond Cream Frangipane

Ingredients

Yield:

4-6 Servings or One 7” tart

• Almond Cream Frangipane

  • 125g Butter
  • 125g Sugar
  • 125g Almond Flour
  • 2 ½ Eggs
  • 14g Pastry Flour
  • 2ml Vanilla
  • 6ml Rum

• Poached Pears

  • 2 Pears; peeled and cut in half
  • 1 Cinnamon Stick
  • ¼ c White Wine
  • ¼ c Sugar

• Sweet Dough

  • 150g Butter
  • 75g White Sugar
  • 1 ½ Eggs
  • 240g All Purpose Flour
  • 240g Pastry Flour

Preparation

Difficulty:

Medium

Time:

1.5 Hours

 

1. Almond Cream Frangipane

   1. Using an electric mixer, cream butter, sugar and almond flour till the colour turns creamy white.
   2. On low speed, slowly add the eggs and scrape down bowl.
   3. Add remaining ingredients and mix well for 30sec.
   4. Fill a piping bag with the Almond Cream Frangipane and set in the fridge until final assembly of the tart.

2. Poached Pears

   1. Combine all ingredients in a med saucepan and simmer on low for 30min.
   2. Set aside to cool.
   3. Once cool, slice the pears in thin uniform slices to arrange in the middle of the tart.

3. Sweet Dough

   1. Using an electric mixer, gently cream butter and sugar
   2. Slowly add eggs and mix till incorporated.
   3. Add the all purpose and pastry flour. Mix until just incorporated.
   4. Scrape down the sides of the bowl, collect the dough into a ball and wrap with plastic wrap and place in the fridge for 60min.
   5. Remove dough from fridge and using a rolling pin roll out dough to 3.5mm thick. Use flour to dust the Sweet Dough so it is easier to handle.
   6. Place dough in a 7 inch pie tin, trim side.
   7. Place the tart into the fridge for 20 min before use.

4. Assembly

   1. Take the Almond Cream Frangipane in the piping bag and pipe the mixture to fill ¼ of the bottom of the Sweet Dough lined tart.
   2. Using the sliced Poached Pears, arrange in a circle in the tart shell.
   3. Pipe the remaining Almond Cream Frangipane on top of the pears.
   4. Place in the fridge to rest for 30min and preheat your oven to 350˚C.
   5. Bake the tart for 40min. Slice, serve and enjoy!