Pear and Almond Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the frangipane filling:</li><li class="ingredients-single-item">125g unsalted butter, softened</li><li class="ingredients-single-item">125g caster sugar</li><li class="ingredients-single-item">125g ground almonds</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1 tsp almond extract (or vanilla extract)</li><li class="ingredients-single-item">25g plain flour</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">3-4 firm but ripe pears (Conference or Williams)</li><li class="ingredients-single-item">Juice of ½ lemon</li><li class="ingredients-single-item">2 tbsp apricot jam</li><li class="ingredients-single-item">1 tbsp water</li><li class="ingredients-single-item">15g flaked almonds</li><li class="ingredients-single-item">Icing sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. If using a food processor, pulse the flour, butter and salt until the mixture resembles breadcrumbs. If making by hand, rub the cold butter into the flour using your fingertips until you achieve the same texture. The cold butter is crucial for a flaky pastry - it creates small pockets of fat that expand during baking to create layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the sugar and mix briefly. Then add the egg yolk and just enough cold water to bring the dough together into a ball. The dough should be firm but not sticky. Shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and prevents the pastry from shrinking during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry chills, prepare the pears. Peel, halve, and core them, then slice each half into thin, even slices, keeping the pear shape intact. Toss gently with lemon juice to prevent browning. Set aside on kitchen paper to remove excess moisture - this prevents a soggy base in your finished tart.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin. Carefully lift the pastry into the tin, gently pressing it into the fluted edges. Trim any excess and prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and paper and bake for another 5 minutes until the base is pale golden. This creates a barrier between the filling and pastry, ensuring your tart bottom stays crisp.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case is baking, prepare the frangipane filling. Beat the softened butter and sugar together until pale and fluffy - this incorporates air for a lighter texture. Add the eggs one at a time, beating well after each addition. If the mixture appears to curdle, add a tablespoon of the ground almonds.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the remaining ground almonds, flour, and almond extract until just combined. Don't overmix as this will make the frangipane tough. The consistency should be smooth and spreadable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan). Spread the frangipane evenly into the pre-baked tart case. Gently arrange the pear slices on top in a decorative pattern, pressing them slightly into the frangipane but leaving their tops visible. The frangipane will rise around the fruit as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Scatter the flaked almonds around the pears and bake for 35-40 minutes until the frangipane is puffed and golden brown. If the tart is browning too quickly, cover loosely with foil. The filling should be set but with a slight wobble in the center - it will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>While the tart is still warm, heat the apricot jam with the water in a small saucepan until melted. Push through a fine sieve to remove any fruit pieces, then brush the glaze over the top of the tart for a professional sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool in the tin for at least 20 minutes before carefully removing. The contrast between the warm tart and cool air can cause it to crack, so patience is key. Once completely cooled, dust with icing sugar if desired. Serve at room temperature with crème fraîche or vanilla ice cream for a truly special dessert.</li></ol>