Baked Frangipani Tart with Poached Pears, Fresh Blueberries and Custard
250 g all purpose flour
80g castor sugar
110g butter chilled
4 eggs whole
Cream together butter and sugar until light and fluffy.
Add flour and incorporate.
Add in whole eggs, one by one.
Refrigerate dough for 45 minutes, allowing to rest.
200 g butter chilled
50g all purpose flour(sifted)
10ml vanilla essence.
10ml royal baking powder
250g almond flour(sifted)
8 egg yolks
Cream butter and sugar.
Add vanilla essence.
Add in egg yolks one by one.
Add in flour, baking powder and lastly baking powder.
Combine 100g of castor sugar, 250ml of water and 10 ml vanilla essence in a saucepan and bring to the boil allowing the sugar to dissolve.In the meantime,reduce the heat to a simmer and peel and core 2 whole pears and place into the sugar syrup.Slowly poach until the pears are firm but cooked (about 15 to 20 minutes).
Remove the pears from the saucepan and allow to cool down.Once cooled entirely, slice each pear in half.
Place 30g of blueberries into a saucepan with 30ml of water,a squeeze of lemon juice and 30g of castor sugar.Cook slightly until the blueberries take on a glossy look and feel. Remove from the heat and strain,discarding any excess cooking liquid.Then set aside to cool.
To Construct the Tart:
Butter a rectangular 6 to 8 inch tart case and roll out the sweetcrust on a floured surface to a thickness of about 3mm.Line the case with the pastry,trimming of any excess pastry on the edges. Blindbake in a preheated oven for 30 minutes or the pastry appears golden and cooked. Oven temp. 180 degrees Celsius.
Remove from the oven and fill the casing with the frangipani filling,smoothing the surface with a palette knife.Gently arrange pears over the pastry,core side downwards and follow with arranging the blueberries.
Place back into the 180 degree oven and bake for a further 45 minutes until the pears take on a slightly caramelized colour and the frangipani is cooked.Test with a cake tester coming out clean.
Remove and allow to cool completely before brushing with apricot jam (slightly melted).
Remove from casing once cooled and firm.
Serve with a side of custard.
200 ml cream
3 egg yolks
75 g castor sugar
1 top vanilla essence
Heat cream and vanilla in a saucepan.
Whisk egg yolks and sugar.
Once the cream has been brought to the boil slowly add to the egg sugar mixture.
Strain and place back into the saucepan, slowly stirring on a reduced heat until the custard thickens slightly.
Quickly remove from the heat and set aside to cool.