Pear frangipane tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix 200 g flour, salt and 1 tablespoon sugar well in a large bowl. Cut 100 g cold butter and clarified butter into small pieces, add to the flour mixture and crumble the cold fat into even smaller pieces with your fingertips. Add 75 ml ice-cold water, except for 1 tbsp. and mix with a fork until just enough to make a dough. Add the remaining water only if the dough is too dry

2. 2

   Quickly form the dough on a little flour into a thick slice of dough. Wrap in foil and chill for about 2 hours

3. 3

   Cream 65 g softened butter and 65 g sugar with the whisk of the mixer. Stir in the egg. First stir in almonds, then citrus peel and finally milk or cream. Quickly stir in 2 tsp. flour. Roll out the dough on a lightly floured work surface approx. 3 mm thin (approx. 18 x 42 cm), dusting the dough roll with flour. Line a rectangular tart mould with lift-off base (12 cm x 36 cm) with the dough and carefully press on the sides, making sure that about 1 cm of overhang remains. Use your fingertips to form wavy edges. Peel and quarter the pear and remove the core. Cut quarters into fine slices. Fill the tart with the frangipane and cover with the pear slices

4. 4

   Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 35 minutes. If the dough gets too dark, cover the tart with baking paper. Remove the tart. K

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
35 g

FATS
33 g

PROTEINS
6 g