Pear and Ginger Frangipane Tart

This is the latest seasonal addition to my tart collection. Pear and Ginger. Surround by the luscious frangipane filling and encased in a crunchy, yet buttery tart shell this makes the perfect dessert or afternoon tea accompaniment. 
The recipe follows as per my Rhubarb Frangipane Tart, except for the poaching of the pears. 








Ingredients

• 200g plain flour
• 1/4 tsp salt
• 100g butter, cold and cubed 
• 1 egg yolk
• 2 tablespoons of iced water

• 2 pears, quartered, core removed
• 2 cups of sweet wine - I used a moscato, alternatively you could use a pear or apple juice. 
• 2 tbsp of sliced fresh ginger 
• 4 cardamom pods, bruised
• 125g butter, room temp.
• 125g caster sugar
• 2 eggs
• 140g ground almonds
• 45g plain flour 
• 1 tbsp ground ginger 
• 50 grams cubed butter, for the top
• brown sugar, for sprinkling

In a bowl place cubed butter, flour and salt. Rub together using fingers until it resembles breadcrumbs. To speed up the process you can do this in a food processor, which makes it very quick and easy, but less therapeutic. Once rubbed in, add the beaten egg yolk and chilled water, mix to form a firm dough. Cover loosely in glad wrap and chill 30 mins. 

Quarter pears and remove the core. Place in a sauce pan with 2 cups of sweet wine or juice. Add ginger and cardamom. Bring to a gentle boil, and simmer for 10 - 15 minutes, till pears are softened, but not mushy. Remove from the liquid and allow to cool before slicing thinly. 

Grease a 22cm tart tin, and preheat oven to 180 degrees. 

Remove pastry from the fridge and roll out on a lightly floured surface. Press gently into tin and trim edges - rolling the pin across the top gives you a smooth finish. 

Next cream the 125g of room temperature butter and caster sugar till light and fluffy. Add the eggs one at a time, then flour, ginger, almonds, and remaining vanilla essence. Spoon this filling into the pastry. 

Carefully arrange the sliced quarters of pear onto the frangipane filling and press down gently. Drop the cubes of butter over the top and sprinkle a few tablespoons of brown sugar over. 

Bake for 50 minutes. You want the top to be slightly browned, and the pastry to be coming away from the edges. 

Serve with greek yogurt or vanilla ice cream.