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">25g icing 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">¼ tsp 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">25g plain flour</li><li class="ingredients-single-item">½ tsp almond extract</li><li class="ingredients-single-item">For the pear 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">25g apricot jam, warmed (for glazing)</li><li class="ingredients-single-item">15g flaked almonds</li><li class="ingredients-single-item">Icing sugar, for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Baking beans or dried rice</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Electric mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor, pulse the flour, salt, and icing sugar to combine. Add the cold cubed butter and pulse until the mixture resembles fine breadcrumbs (alternatively, rub the butter into the dry ingredients with your fingertips). The cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the egg yolk and 2 tablespoons of ice-cold water, pulsing until the dough just starts to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough or it will become tough. Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</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 approximately 28cm in diameter. Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press into the corners, allowing a little overhang. Prick the base with a fork and return to the refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the chilled pastry case with baking parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden but not fully cooked. The pastry should look dry but pale. Reduce the oven temperature to 180°C (160°C fan).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry case cools slightly, prepare the frangipane filling. In a bowl, beat the softened butter and caster sugar until pale and fluffy – this aerates the mixture for a lighter texture. Add the eggs one at a time, beating well between each addition. If the mixture looks curdled, don't worry – it will come together when you add the dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the ground almonds, flour, and almond extract until just combined. Be careful not to overmix as this will develop the gluten in the flour and make your frangipane tough. Spread this mixture evenly into the pastry case, smoothing the top with the back of a spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Prepare the pears by peeling, halving, and coring them. Slice each half thinly but keep the slices together to maintain the pear shape. Sprinkle with lemon juice to prevent browning. Gently press each pear half into the frangipane, fanning the slices slightly. Arrange them in a circular pattern, with the narrow ends pointing toward the center.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Sprinkle the flaked almonds around the pears and bake in the preheated oven for 40-45 minutes, until the frangipane is puffed, golden brown, and a skewer inserted into the center comes out clean. The frangipane will rise dramatically around the pears and then settle as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the tart is still warm, gently brush the warm apricot jam over the pears and almond surface to create a beautiful glaze. This not only adds shine but also locks in moisture and adds a subtle sweetness. Allow the tart to cool in the tin for 15 minutes before carefully removing to a wire rack to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Before serving, dust lightly with icing sugar for an elegant finish. This tart is delicious served at room temperature with a dollop of crème fraîche or vanilla ice cream. The tart will keep well in an airtight container for up to 3 days, though the pastry will soften slightly over time.</li></ol>