Time: 1 hour 30 minutes
This fabulous frangipane tart combines the sweetness of pear and distinctive flavour of almond to create a showstopping dessert suitable for your Christmas lunch or any festive occasion.
- 500g ready-rolled butter shortcrust pastry
- 200g mincemeat
- 1 tbsp of rum or brandy or sherry
- 125g butter
- 125g caster sugar
- 150g ground almonds
- 1 small orange zest
- 3 eggs, beaten
- 1 tsp vanilla extract
- 1 tsp almond extract
- 25g pistachios – chopped
- 50g flaked almonds – toasted
- 1 tbsp apricot jam
- 1 tin of pears
1. Preheat the oven to 200C/180fan/Gas 6.
2. Lightly grease all over a 10-inch, deep loose-bottomed, fluted tin. Cover the base with parchment.
3. Line the tin with the shortcrust pastry, allowing the pastry to hang over the edge all around. Cover with a round of parchment cut 4cm bigger than the tin and fill with uncooked rice (or ceramic beans if you have them).
4. Place on a baking tray and bake for 15 minutes. Remove the parchment and rice and return to the oven to cook for a further 5 minutes.
5. Remove from the oven and allow to cool. Then carefully trim off the excess pastry, running your knife along the edge of the tin.
6. Reduce the oven temperature to 170C/150fan/Gas 4.
7. To make the frangipane mixture, first melt the butter in a saucepan and set aside.
8. Beat together the caster sugar, eggs, ground almonds, almond essence and orange zest in a bowl. Mix in the melted butter to thoroughly combine. Stir in the chopped pistachios.
9. In a separate bowl, mix your chosen spirit into the mincemeat. Spread over the base of the pastry case. Spread the frangipane mixture on top, using a pallet knife to level the filling.
10. Slash the pears and place on top of the frangipane.
11. Bake for 45 minutes, or until the filling is set and golden-brown.
12. Leave to cool before removing from the tin.
13. Melt the apricot jam in a small pan and brush over the tart. Sprinkle on the toasted flaked almonds and allow to set before serving.