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Pear and Frangipane Tart | Milkbottle

Pear and Frangipane Tart

Crave for Cake

With the first ripe pears of this season from Nathalie’s garden, we’ve baked this delicious tart.

Recipe
Pear and Frangipane Tart
2 sheets of puff pastry
3 pears, peeled and cored
1 egg yolk, beaten with a little water
40 g sugar
5 tbsp water
2 tl cinnamon
1 star anise
juice of 1 lemon
Frangipane:
70 g soft butter
70 g icing sugar
1 egg, beaten
70 g ground almonds
zest of 1 lemon

Preheat the oven to 200ºC.
On lightly foured work surface, roll out the sheets of puff pastry, and line a round 28 cm tart tin with removable base with the pastry.
Brush the sides with the beaten egg yolk, and set aside.
Combine sugar, water, cinnamon, star anise and lemon juice in a sauce pan, bring to a boil, and let it simmer on a low flame until the mixture starts to thicken to a syrup.
To make the frangipane, combine the butter with the icing sugar, than add the egg.
With a metal spoon, stir in the ground almonds and lemon zest.
Cut the pears in half and slice thinly lenghtwise.
Spoon the frangipane into the pastry case and place the pears in a circle on top of the frangipane.
Brush the pears with the syrup and sprinkle with icing sugar.
Bake the tart for 30 minutes or until golden.
Serve with the remaining syrup.

Image: John Dummer via Taverne Agency. Recipe: Kerstin Jonkers

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