120g unsalted butter (room temp)
70g icing sugar
25g ground almonds
pinch of salt
1 large egg
220g plain flour
1tsp ground ginger
3 reasonably firm conference pears
200ml Belvoir Raspberry & Lemon Cordial
75g raspberry jam
140g unsalted butter
2 large eggs
120g caster sugar
pinch of salt
140g ground almonds
1tsp almond extract
50ml Belvoir Raspberry & Lemon Cordial
20g flaked almonds
- Beat the butter with a wooden spoon until soft. Beat in the icing sugar until it is fully incorporated.
- Beat in the salt and ground almonds until they are also incorporated.
- Beat in the egg. It won’t mix in much but don’t worry!
- Mix in the flour and the ginger and bring together. Briefly knead before wrapping in a bag or cling film and chilling in the fridge.
- Peel the pears and put them in a small saucepan. Pour in 200ml cordial and enough water to cover the pears. Bring to a boil and simmer for about 5 minutes or until reasonably tender.
- Drain the liquid from the pears into a large pan and bring this to a boil. Reduce this liquid to about ¼ of its original volume. It should be a sticky syrup once it has cooled. Be careful not to overcook it and turn it into caramel.
- Meanwhile lightly flour a worktop and roll the pastry into a circle approx 35cm in diameter. Carefully lift it and drape it over a large loose-bottomed tart tin (approx 11 inches.) Trim the edges and then chill in fridge for at least 30 minutes.
- Preheat oven to 200C.
- Cover pastry with baking parchment and then fill with baking beans or rice. Bake for about 5 minutes before carefully removing and then baking for another 5 minutes. The pastry should be just turning golden. Remove and allow to cool.
- Reduce oven to 180C.
- Cover base of pastry with raspberry jam.
- Start on the frangipane. Beat the butter with the sugar and salt until light and fluffy, then beat in the eggs one at a time along with the almond extract. Fold in the ground almonds. Finally fold in the cordial until it is a soft, dropping consistency.
- Dot the mixture over the jam and then smooth it out until the whole tart is covered.
- Meanwhile chop the pears as you like. They will be quite soft so treat them carefully. Halve them and then core them. You can then either chop the halves into 3 long strips and arrange them like spokes on a wheel or cut across them and lay them out from the centre.
- Scatter the flaked almonds on top.
- Bake in the oven for about 40 minutes or until a rich golden colour.
- Allow to cool for a few minutes.
- Briefly warm the reduced syrup from the pears so it isn’t too thick. Using a pastry brush carefully brush the top of the tart.
Cook’s tip: If you prefer you can make the pastry in a food processor: whizz the butter, sugar, almonds, salt, flour and ginger together until they are like crumbs. Add the egg and pulse until the forms a ball. Chill in the fridge.