- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Vegetarian
- 1 serve veg or fruit
Wow your crowd with this poached pear frangipane tart. It’s as elegant as it is delicious.
- Serves12
- Cook time1 hour 15 minutes
- Prep time30 minutes, + cooling & 30 mins chilling time
Ingredients
- 2 medium pears, peeled
- 3 cups (750ml) cranberry juice
- 250g pkt gingernut biscuits
- 1/4 cup (30g) almond meal
- 100g butter, melted, cooled
Frangipane filling
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla bean paste
- 2 Coles Australian Free Range Eggs
- 1 1/3 cups (160g) almond meal
- 2 tbs plain flour
- 3 tsp brandy
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place pears in a medium saucepan. Add cranberry juice and enough water to cover the pears. Cover with a disc of baking paper. Bring to the boil over high heat. Reduce heat to low and simmer for 20-25 mins or until the pears are just tender. Set aside to cool completely in the poaching liquid.
Step 2
Preheat oven to 180°C. Place the biscuits in a food processor and process until finely crushed. Add the almond meal and butter and process until just combined. Spoon the biscuit mixture over the base and side of a 4cm-deep, 22.5cm (base measurement) round fluted tart tin with removable base. Place on a baking tray. Place in the fridge for 30 mins to chill.
Step 3
To make frangipane filling, use an electric mixer to beat the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs, 1 at a time, beating until just combined. Stir in the almond meal, flour and brandy or vanilla. Spoon into the prepared pan and use the back of the spoon to smooth the surface.
Step 4
Transfer the pears to a clean work surface, reserving ¼ cup (60ml) of the poaching liquid. Pat the pears dry with paper towel. Halve pears and remove and discard cores. Cut the pear into 5mm-thick slices. Arrange over the top of the filling, overlapping slightly. Bake for 45-50 mins or until the tart is golden and firm to touch. Set aside to cool slightly. Brush warm tart with reserved poaching liquid to serve.
Serve with... toasted flaked almonds and icing sugar
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute brandy with vanilla essence for an alcohol-free version.
Poached pear frangipane tart
- Serves12
- Cook time1 hour 15 minutes
- Prep time30 minutes, + cooling & 30 mins chilling time
Ingredients
- 2 medium pears, peeled
- 3 cups (750ml) cranberry juice
- 250g pkt gingernut biscuits
- 1/4 cup (30g) almond meal
- 100g butter, melted, cooled
Frangipane filling
- 125g butter, softened
- 1/2 cup (110g) caster sugar
- 1 tsp vanilla bean paste
- 2 Coles Australian Free Range Eggs
- 1 1/3 cups (160g) almond meal
- 2 tbs plain flour
- 3 tsp brandy
Description
Wow your crowd with this poached pear frangipane tart. It’s as elegant as it is delicious.
Method
Step 1
Place pears in a medium saucepan. Add cranberry juice and enough water to cover the pears. Cover with a disc of baking paper. Bring to the boil over high heat. Reduce heat to low and simmer for 20-25 mins or until the pears are just tender. Set aside to cool completely in the poaching liquid.
Step 2
Preheat oven to 180°C. Place the biscuits in a food processor and process until finely crushed. Add the almond meal and butter and process until just combined. Spoon the biscuit mixture over the base and side of a 4cm-deep, 22.5cm (base measurement) round fluted tart tin with removable base. Place on a baking tray. Place in the fridge for 30 mins to chill.
Step 3
To make frangipane filling, use an electric mixer to beat the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs, 1 at a time, beating until just combined. Stir in the almond meal, flour and brandy or vanilla. Spoon into the prepared pan and use the back of the spoon to smooth the surface.
Step 4
Transfer the pears to a clean work surface, reserving ¼ cup (60ml) of the poaching liquid. Pat the pears dry with paper towel. Halve pears and remove and discard cores. Cut the pear into 5mm-thick slices. Arrange over the top of the filling, overlapping slightly. Bake for 45-50 mins or until the tart is golden and firm to touch. Set aside to cool slightly. Brush warm tart with reserved poaching liquid to serve.
Serve with... toasted flaked almonds and icing sugar