Pear & blackberry frangipane tart
A homemade frangipane tart is the perfect podium for all types of delicious fruit. Keep it seasonal, with apples and pears in autumn, cranberries and citrus in the winter, and enjoy berries and figs for spring and summer.
Using 1 tablespoon of plain flour, lightly dust your work surface and roll the pastry to a 3mm thickness, then use the pastry to carefully line a 22cm, round, fluted tart tin, allowing for a little overhang. Using a fork, prick the base all over and place the lined tin in the freezer for 1 hour.
Meanwhile place the butter, sugar, eggs, remaining 2 tablespoons of plain flour, ground almonds and almond extract in a large mixing bowl, then whisk together until smooth before placing to one side. Peel, core and chop one of the pears, then place to one side.
Pre-heat the oven to 180C/160C (fan). Remove the chilled case from the fridge, fill with baking beans and blind bake for 15 minutes. Remove the baking beans and return the case to the oven, then bake for a further 5 minutes, or until golden.
Once baked, remove the tart case from the oven and spoon the jam into the bottom of the case, then scatter over the chopped pear. Fold half of the berries into the frangipane almond mixture and spoon the it over the jam and chopped pear, then smooth over with a spatula.
Halve, core and slice the remaining 2 pears, then arrange the slices over the frangipane, dotting the remaining blackberries around. Place the tart on an oven tray and bake for 30 minutes, or until just risen and set.
Allow to cool for a few minutes before removing from the tin and allowing the tart to cool on a wire rack. Enjoy warm with crème fraîche and berries or allow to cool completely, dust with icing sugar and serve.
500g pack shortcrust pastry, ready to roll
160g unsalted butter, softened
160g caster sugar
2 Clarence Court Burford Brown eggs
2 tablespoons plain flour
160g ground almonds
1 teaspoon almond extract
50g blackberry jam
Icing sugar, for dusting