Katie QuinnComment

Pear + cinnamon frangipane tartlets

Katie QuinnComment
Pear + cinnamon frangipane tartlets
Pear-and-cinnamon-tartlets_P1.jpg

Recipe submitted and written by Ali Irvine

INGREDIENTS /

PASTRY

1 2/3 cups plain flour
Pinch salt
50g icing sugar, sieved
125g cold butter, cubed
1 vanilla bean, seeds only
2 egg yolks
2 tbsp ice cold water
75g butter, softened
1/3 cup (75g) caster sugar
1 egg, at room temperature
1/2 tsp vanilla extract
1 cup (100g) almond meal, firmly packed
1/2 tsp ground cinnamon
3 ripe pears, peeled, halved + cored
Double cream to serve

METHOD /

To make the pastry; place the flour, salt, icing sugar, butter and vanilla seeds in the base of a food processor and blitz to form breadcrumbs. With the motor running, add the egg yolks and water, process until the dough forms a ball. Remove from the food processor and divide into 6 even balls of dough (about 80g each if you want to weigh them). Flatten each to a disc and wrap separately in cling film. Refrigerate for at least 2 hours.

Preheat the oven to 200C (180C fan forced).

Beat the butter and sugar in a large mixing bowl until pale and creamy. Add the egg with the vanilla, beat well and scrape down the sides of the bowl occasionally. Add the almond meal and cinnamon, beat until just combined.

Grease and flour 6 removable base tart tins. Roll the pastry into 6 rounds on a lightly floured surface and press into the tins, remove excess with a sharp knife. Divide the frangipane among the tart cases. Fan the pears by cutting slices a few millimeters apart, but leaving joined together at the top of the pears, press lightly to fan and place on top of the frangipane.

Cook in the oven for around 30 minutes or until golden and cooked through. Remove from the oven, allow to cool enough to remove from the tins. Serve warm or cold, dust with icing sugar and a generous dollop of double cream