Spiced Pear and Almond Frangipane Tart

Poached pears nestled in a fragrant almond frangipane filling make this tart a stunning and delicious dessert. The warming spices of the poaching syrup perfectly complement the sweet and nutty flavors of the tart.

Ingredients (Serves 8):

For the poached pears:

• 3 firm pears, peeled, halved, and cored
• 500ml water
• 100g caster sugar
• 1 cinnamon stick
• 2 star anise
• 4 cardamom pods, lightly crushed
• Zest of 1 lemon

For the tart:

• 1 sheet ready-made shortcrust pastry or homemade pastry, rolled out
• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs
• 100g ground almonds
• 1 tablespoon plain flour
• 1 teaspoon almond extract
• 2 tablespoons flaked almonds

For serving:

• Icing sugar, for dusting
• Cream or ice cream (optional)

Instructions:

1. Poach the pears:

   • In a medium saucepan, combine the water, sugar, cinnamon stick, star anise, cardamom pods, and lemon zest. Bring to a simmer, stirring to dissolve the sugar.
   • Add the pear halves and simmer gently for 15-20 minutes, or until the pears are tender but still hold their shape. Remove the pears with a slotted spoon and let them cool.

2. Prepare the tart shell:

   • Preheat the oven to 180°C (160°C fan/gas mark 4).
   • Line a 23cm tart tin with the shortcrust pastry, pressing it into the edges. Trim the excess and prick the base with a fork.
   • Line the pastry with baking paper and baking beans, then blind bake for 10 minutes. Remove the paper and beans, and bake for another 5 minutes. Set aside to cool.

3. Make the frangipane filling:

   • In a mixing bowl, cream the butter and sugar together until light and fluffy.
   • Beat in the eggs one at a time, followed by the ground almonds, flour, and almond extract. Mix until smooth.

4. Assemble the tart:

   • Spread the frangipane evenly over the cooled tart shell.
   • Slice each pear half crosswise into thin slices, keeping the slices slightly fanned out. Arrange the pears on top of the frangipane.
   • Sprinkle the flaked almonds over the tart.

5. Bake:

   • Bake the tart for 30-35 minutes, or until the frangipane is set and golden.

6. Serve:

   • Allow the tart to cool slightly before dusting with icing sugar. Serve warm or at room temperature with cream or ice cream, if desired.

This spiced pear and almond tart is an elegant dessert that’s as delightful to look at as it is to eat, making it perfect for special occasions or a treat to share with loved ones.