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Pear and Blackberry Frangipane Tart
Pear and Blackberry Frangipane Tart is a simple dessert that makes the best of autumn pears and blackberries. The soft fruits are enhanced by the almond frangipane and the crisp puff pastry base.
Equipment
- 1 traybake baking tin (sheet) approx 30 x 23 x 4cm (12" x 9" x 1 ½")
Ingredients
- 320 g puff pastry 1 sheet
- 3 tbsp raspberry jam
- 2 poached pears quartered
- 100 g blackberries
for the Frangipane
- 55 g butter
- 55 g caster sugar
- 40 g ground almonds
- 1 large egg
- 15 g plain flour
Instructions
- Heat the oven to 180C/170C fan oven
- 320 g puff pastryLine the tin with the pastry and trim to fit
- 3 tbsp raspberry jamSpread the raspberry jam on the base of the pastry
- 55 g butter, 55 g caster sugar, 40 g ground almonds, 1 large egg, 15 g plain flourUsing an electric mixer or a wooden spoon, beat together the frangipane ingredients.
- 2 poached pears, 100 g blackberriesAdd poached pears and sprinkle over the blackberries, push them down into the frangipane mix.
- Bake at 170C for 20 minutes until risen and golden brown.
- Serve the tart warm with cream or ice cream.
Nutrition
Calories: 521kcalCarbohydrates: 54gProtein: 7gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 47mgSodium: 213mgPotassium: 151mgFiber: 4gSugar: 21gVitamin A: 320IUVitamin C: 7mgCalcium: 38mgIron: 2mg