Pear and Frangipane Tart
Any sliced seasonal fruit can be used in this recipe: I have made it with sliced apples, apricots or peaches. The vanilla glaze adds a lovely warm vanilla flavour and is the perfect way to finish off the dish.
Serves: 8
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Pear and Frangipane Tart
The vanilla glaze adds a lovely warm vanilla flavour and is the perfect way to finish off this delicious tart.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1 cup spelt flour
- 125g butter
- 2 tbsp coconut palm sugar
- 3 eggs
- Cold water
- ¾ cup almond butter
- 4 tbsp coconut palm sugar
- 2–3 ripe pears, sliced thinly
- ¼ cup honey
- ¼ cup water
- ½ tsp vanilla bean powder
Method
- Preheat oven to 180°C.
- Add spelt flour, butter and coconut palm sugar to food processor and blend until resembles fine breadcrumbs. Add 1 egg and blend until mixture comes together and forms dough. If mixture is slightly dry, you may need to add a tablespoon of cold water and blend again until dough comes together. Wrap pastry dough in clingwrap and store in fridge for 30 mins.
- Mix together almond butter, coconut palm sugar and 2 eggs, and set aside.
- Remove pastry from fridge and roll out onto floured surface until approx. 3mm thick. Line tart tin with pastry, trim excess from top and prick base with fork. Blind bake in for 12 mins.
- Remove from oven and spoon almond mixture into pastry case and smooth surface. Arrange sliced pears on top in circular pattern, pressing into almond mixture. Bake for 45 mins, until golden-brown.
- Melt honey, water and vanilla bean powder in small saucepan, simmer for 5 mins until thickened into syrupy glaze.
- Allow tart to cool, then brush vanilla glaze over top of pears.
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