There used to be this really good cake shop, Jenny Cake, in this beachside town of Byron Bay, a few hours from where I grew up. There I was introduced to the world of chocolate eclairs, cherry strudels and one of my favourite tarts – the frangipane tart. So feeling fairly tarty – as I have been lately, what with the goats cheese and asparagus and pecan varieties of late – I’ve decided to go with a pear frangipane tart in the hope of reliving memories of Jenny Cake gone by.
You will need:
– 125g softened butter
– 125g caster sugar (for the frangipane)
– 125g almond meal
– 2 eggs
– 1tbsp plain flour
– 3 large pears (depending on how peary you like your tarts), peeled
– 200g caster sugar (for the pear poaching)
– 1 cinnamon stick
– 5-6 cloves
– the juice of half a lemon
– the zest of half an orange (as in, big strips of)
– vanilla – I use about a teaspoon of those bottled vanilla pod/seed things, or you could use a vanilla pod, or just some vanilla essence
– one lot of everyone’s favourite shortcrust pastry, from that pecan pie recipe from a while back, baked and shell-like
Step 1 – like a frangipani: in a mixing bowl, cream the butter and first lot (125g) of caster sugar. Once that’s nice and fluffy, beat in the eggs, one by one (or, as I did, accidentally all at the same time). After that, fold in the almonds and flour. I just left this in the fridge until I was ready to bake.
Step 2 – get poached: in a saucepan, dump your second lot (200g – or less, depending how sweet you want your pears; 200g is not overly overly sweet) of caster sugar and then also about 500ml of water. Heat on medium until the sugar has dissolved. Add the cinnamon stick and cloves, as well as the lemon juice, orange zest and vanilla to the pan (if you’re using an actual vanilla pod, split the pod in half and scrape out the seeds and whack the lot into the pan). Add your pears and some more water to just cover the pears. Whack the lid on and bring to a simmer (or if you’re being all fancy pants, you can do the cartouche thing – cut a circle of baking paper and lay over the top of the water, touching the water and simmer – it slows down the moisture reduction process…orrr you could just put a lid on). Simmer for about 20 minutes and then remove the pears from the liquid and cool.
Step 3 – fill ‘er up: pre-heat your oven to 170 degrees celcius (fan forced). In your beautifully baked tart shell, spread your frangipane mix – I filled it about halfway up the shell. Slice your pears how you like – I went for long, chunky slices – and place these into your tart. You could lay them delicately on top of you like; I went for the “dig into the frangipane mix” method. Bake for about 50 minutes, or until it’s all looking delicious and golden and the frangipane is set. Serve with a nice, big fat dollop of cream or something equally delicious and wolf down! (Oh, PS, I’ve been using a smaller tin in the dumb hope that I’ll eat less junk food – so the recipe will actually make a bigger tart – like one of those 23cm tart tins 🙂