Pear frangipane tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the shortcrust pastry, mix 210 g flour, salt and 1 tablespoon sugar well in a large bowl. Cut 100 g butter and 60 g 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 cling film and put in the fridge for about 2 hours

3. 3

   For the frangipane filling 65 g butter and 65 g sugar with whisks

4. 4

   of the stirring device until creamy. Stir in the egg. Stir in almonds first, then citrus peel and finally milk or cream. Quickly stir in flour

5. 5

   Preheat oven (circulating air: 195 °C). Roll out the dough on a lightly floured work surface until it is about 3 mm thin, dusting the rolling pin with flour. Place the rolled out dough in a rectangular tart mould with a lifting base (12 cm x 36 cm) or a round tart mould with a lifting base (approx. 23 cm Ø) and carefully press down the sides, making sure that there is an overhang of approx. 1 cm. Use your fingertips to form curled edges. Fill the tart with the frangipane and cover with the pear slices

6. 6

   Bake in a hot oven for about 35 minutes. If the dough gets too dark, cover the tart with baking paper. Remove the tart. Spread pear with jam

7. 7

   waiting time approx. 2 hours

Nutrition Facts

KCAL
480 kcal

CARBS
36 g

FATS
33 g

PROTEINS
6 g