I absolutely love this sweet buttery Frangipane Tart and whenever I have plenty of pears or almond powder I will make this Pear and Frangipane Tart. I make the base with pâte sablée (luxury shortbread pastry) and we all know it’s lovely and crumbly.
What I like about especially about this beautiful tart is the way the pears are poached – in sweet aniseed – I also add a touch of natural yellow food colouring, you don’t have to, of course. The reason I have made this Pear and Frangipane Tart was for my daughter’s boyfriend, Kieran. It was his birthday and he loves it so much – I have a lovely photo of him smiling as he got stuck into it!
This Pear and Frangipane Tart Its not difficult to make but you must keep an eye on it when you put it in the oven or it will burn very easily, and don’t over bake it either – you can see mine its just a little over baked as I was on the phone to my lovely friend Jo – who said I don’t make mistakes?
What I like about this tart is that you can make it well in advance and it will keep really well – in or out the fridge.
So… let’s get cooking. Here’s the recipe: