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Serves: 6

Pear and Black Cherry Frangipane Tarts

Prep Time
30 min.
Cooking Time
45 min.
Method
Indirect
Prep Time
30 min.
Cooking Time
45 min.
Method
Indirect

Ingredients

Frangapani  Tarts 3 346X318
  • 375g pack dessert shortcrust pastry
  • 75g butter, softened
  • 75g unrefined light brown muscovado sugar
  • 75g ground almonds
  • 50g self raising flour
  • 2 medium eggs, beaten
  • 4 tbsp black cherry conserve, plus extra to glaze
  • 2 pears, peeled, cored and halved
  • Icing sugar, to dust

Instructions

    Warm up with these delicious Pear and Black Cherry Tarts: the perfect treat for an evening in.

    Method:
    • Roll out the pastry and use to line individual tart tins. Chill for 30 minutes.
    • Meanwhile, make the filling. Combine the butter, sugar, nuts, flour and eggs, and beat until smooth and creamy.
    • Spread the black cherry conserve over pastry base, then top with the almond mixture, smoothing the surface with a palette knife.
    • Slice the pear. Arrange on top of the filling. Bake (in-direct method) the tart on the pizza stone for 35-45 minutes until the filling is set and golden brown.
    • Dust with icing sugar.
Ingredients
Instructions

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