Pear And Walnut Frangipan Tart

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Apr. 28, 2015

Back with another episode of Winter Warmers, Masterchef finalist Jack Lucas is showing you how to make a tasty pear and walnut frangipan tart with a Chantilly cream, perfect for an after dinner treat.


Ripe pears 3 , peeled, sliced
For pastry:
Plain flour 180 Gram
Butter 85 Gram
Icing sugar 65 Gram
Egg yolk 1
Vanilla bean paste 1 Teaspoon
For filling:
Butter 100 Gram
Caster sugar 100 Gram
Egg 1
Egg yolk 1
Brandy/Disaronno 2 Tablespoon
Almond essence 2 Teaspoon
Ground almonds 110 Gram
Flaked almonds 25 Gram
Plain flour 25 Gram
Toasted walnuts 50 Gram
For chantilly cream:
Double cream 300 Milliliter
Icing sugar 3 Tablespoon
Vanilla pod paste/1 vanilla pod 1 Teaspoon



Preheat the oven to 190°C.



In a food processor, combine flour, butter, vanilla and sugar for the pastry.

Add egg yolk and pulse. Cold water can be added if needed.  Make dough as shown in video. Cover with a plastic wrap and pop into refrigerator for 30 minutes.

After 30 minutes, roll out the pastry dough and place into flan tin as shown in the video . Pop into fridge for a while.

For filling, cream together butter and sugar in a mixer. Add eggs, ground almonds, flour, brandy, 3/4th of chopped walnuts (one after other) and mix well.

Transfer the mix prepared over pastry in flan tin and top with pear slices. Sprinkle walnuts and almonds.

Pop into oven and bake for 10-15 minutes. Reduce temperature to 170°C and bake for another 15-20 minutes until golden brown. Dust icing sugar on top if desired.

For Chantilly cream, whisk together icing sugar, cream and vanilla paste.



Serve with Chantilly cream and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6