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caramelised pear frangipane

22 October 2011 by Dominic Franks

a little sweet treat for this sunny Lincolnshire Saturday… there are a lot of these pear frangipane tarts around at the moment but I think this one takes the biscuit because of the caramelising stage which adds a nutty depth to the finished tart… the original recipe called for using pair halves but i’ve used eighths placing the sharp edges face up which has created this interesting pie-section effect… I also used Comice pears which are divine at the moment and fresh from the orchard at Gunby… the pear has nearly melted during the cooking process making for a really moist gunky cake… divine!
… I also think there was a typo in the original recipe as it recommends you use a 20cm tart tin and 4 pears but I had both a lot of pastry and a lot of frangipane mix left over as well as using only one pear (albeit very large) … although I made a little loaf cake out of the remainder mix, which mad a delightful midnight snack last night!
caramelised pear frangipane
to caramelise the pears
2oz butter
2oz caster sugar
4 pears, peeled and halved (I used 1 large pair and divided it into eighths)

to make the pastry
8oz plain flour
3½oz unsalted butter
1oz caster sugar
1 free-range egg
1 tbsp milk, to bind, if required

to make the frangipane
8oz unsalted butter
8oz caster sugar
4 free-range eggs
1 lemon, zest only, finely grated
2oz plain flour
6¼oz ground almonds

– Melt the butter with the sugar in a large frying pan and cook until the sugar has dissolved and the mixture has become a golden-brown caramel.
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– Add the pears and cook, turning once, until caramelised all over. Remove from the heat and set aside.

– For the pastry, place the plain flour, butter and sugar into a food processor and pulse together until the mixture resembles breadcrumbs.

– Add the egg and pulse until the mixture just comes together as a dough. Add a little milk if required.

– Remove the dough from the food processor and roll to form a ball. Wrap in cling film and chill in the fridge for 40 minutes.

– Preheat the oven to 180C.

– Remove the dough from the fridge and unwrap. Roll the pastry out on a clean, floured work surface to line a 22cm tart tin. Transfer to the oven to bake for ten minutes, or until golden-brown.

– For the filling, mix the butter and sugar together in a bowl until light and fluffy.

– Add one egg at a time to the butter mixture and mix well, before adding the next (this can be done in a food mixer) until all the eggs are mixed into the butter and sugar.

– Add the lemon zest, plain flour and ground almonds and mix well to combine

– Spoon the filling into the baked pastry tin and press the caramelised pear into the filling, so that they are half-submerged, if you want to copy my technique simple lay each eighth of pair opposite each other with the sharp side up.

– Transfer to the oven and bake for 30 minutes, or until the filling is cooked through.

eat and of course, enjoy!

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Comments

  1. little macaroon. says

    22 October 2011 at 9:56 am

    Love the sound of this Dom – the perfect combination – Thank you!!

  2. From Beyond My Kitchen Window says

    22 October 2011 at 11:21 am

    I love how it is ready to cut into even pieces. There will be no quarreling about who's piece is bigger. Great recipe Dom.

  3. Chele says

    22 October 2011 at 11:49 am

    We're having some glorious weather too … positively warm-ish lol.
    Lovely little bake Dom.

  4. StephenC says

    22 October 2011 at 1:12 pm

    As soon as I post this message I must go to Google and find out exactly what frangipane means. It certainly looks luscious.

  5. Victoria says

    22 October 2011 at 1:52 pm

    mmmmmm i would really like that! and the loaf…teehee

    ps…i shouldn't post this…but the word verification at the bottom of my form is LARDIO…fitting i think! haha

  6. Brownieville Girl says

    22 October 2011 at 1:59 pm

    Dividing the pear into eight with the sharp edge up was a touch of genius Dom – it looks perfect.

  7. Kirsten@My German Kitchen...in the Rockies says

    22 October 2011 at 4:08 pm

    That looks just perfect for a Saturday afternoon treat Dom.
    Pears are my daughters favorite fruit in a cake. Great recipe and presentation. Thanks.
    We also have sunshine here in Colorado.
    Enjoy your weekend.
    Kirsten

  8. Pistachio and Rose says

    22 October 2011 at 4:35 pm

    That is my idea of heaven I kid you not, amazing!x

  9. Devaki says

    22 October 2011 at 6:41 pm

    Hello Dom! I am so glad you've gone with 'frangipane' as it rightly should be called v/s almond tart that everyone in the US ends up calling theirs (to dumb it down and all – even Bon Appetit 🙂 Dividing your pie into sections of 8 is brilliant and makes a very attractive offering indeed.

    Always love your dishes (and your blog). They're classics!

    chow! Devaki @ weavethousandflavors

  10. Karen S Booth says

    22 October 2011 at 6:59 pm

    How weird, I NEARLY made a frangipane tart today but made a farmhouse fruit cake instead ~ nothing like a frangipane I know, but Malcolm hinted he wanted fruit cake….your tart looks luscious and VERY tasty…pears and almonds, a match made in heaven!
    Karen

  11. Janice says

    22 October 2011 at 7:55 pm

    I haven't seen a lot of Pear Frangipane tarts about recently, they must be hiding from me. This looks lovely. Any almondy thing is a delight as far as I am concerned, so I'm sure this is delicious.

  12. C says

    22 October 2011 at 9:54 pm

    Yum! It looks fab, I've not had a pastry tart for ages now, must rectify that. Wish I could eat frangipane though, pear and frangipane always sounds so delicious – dang those almonds!

  13. Baking Addict says

    23 October 2011 at 12:17 am

    This looks delicious! I'm still debating what to bake with my pears.

  14. Susan Lindquist says

    23 October 2011 at 12:17 am

    That trick with the pears is just so very cool! Pears and almonds … mmm! Pretty perfect! Comice pears, huh? Those are the little reddish tinged ones, yes? My fave so far are Bosc, but I'll look around for comice … I think I used them for a cabbage and pear thing last winter … now, I'll have to go look at past posts!

  15. Rebecca from Chow and Chatter says

    23 October 2011 at 2:54 am

    wow looks amazing your such a great baker impressive

  16. Hanna says

    23 October 2011 at 9:18 am

    Looks gorgeous!

  17. bellini says

    23 October 2011 at 3:16 pm

    I am dreaming of pears right now.

  18. MissCakeBaker says

    23 October 2011 at 3:52 pm

    Beautiful autumnal cake.

  19. Choclette says

    23 October 2011 at 7:29 pm

    Oh oh oh, that looks soooooo goooooooood. Love the idea of caramalised pears with almonds and pastry – mmmmmm! And so neat the way it's divided itself into convenient slices. Now this really ought to catapult you into the next GBBO.

  20. Sue/the view from great island says

    24 October 2011 at 2:59 pm

    I go crazy for frangipane. Yours looks so puffy and moist, I am drooling.

  21. Michael Toa says

    24 October 2011 at 8:38 pm

    Just reading the title makes me salivate. I adore frangipane and no doubt it's so delicious with caramelised pears. Looks absolutely wonderful Dom.

  22. Lucy, Vanilla Frost says

    25 October 2011 at 8:44 pm

    This looks delicious! Making me very hungry.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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