Sometimes it take effort to pull a recipe idea together. And then sometimes, it just falls into your lap.
Take this one, for example. I was heading home from the gym, I knew I had a good few hours to play in the kitchen, I just needed a theme. I had the Bergamot Gin Liqueur from Audemus Spirits. So I grabbed a basket as I headed into the supermarket, and aimed for the fruit section.
I’d initially thought about adding a little to a lemon tart, but a reduced bag of overripe pears caught my attention. It was fate.
This tart has three elements. The base for which I made a thin layer of shortbread. The pear jam, which holds the bergamot liqueur, and then the frangipane itself. I appreciate that not everyone will have the bergamot liqueur, or even want to add booze to the tart. So I’d suggest instead that you use an equal amount of the Mr Fitzpatrick’s Clementine Orange and Bergamot Cordial instead.
I’m also not sure if this particular recipe can be made vegan – whilst you could relatively easily substitute the butter, it’s the eggs in the frangipane that have given me pause. Of course, if you have an idea for a substitution, I’d be only too happy to try it – or link to the recipe if you create it.
As for me, I’m going to sit down with a slice and a brew!
Pear and Bergamot Frangipane Tart
Ingredients
For the pastry
- 125 grams Butter
- 55 grams Caster sugar
- 180 grams Plain flour
For the jam
- 3 Ripe pears, peeled, cored and diced
- 1 tbsp Caster sugar
- 75 ml Bergamot Gin Liqueur
For the frangipane
- 130 grams Butter
- 130 grams Caster sugar
- 2 Medium eggs, beaten
- 30 grams Plain flour
- 130 grams Ground almonds
- 1 tsp Almond extract
- 2 Pears, cord and halved for decoration
Instructions
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Grease and line a 23cm round tin.
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Preheat the oven to Gas Mark 5 (190°C).
For the base:
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Beat together the sugar and butter until smooth and pale.
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Mix in the flour until it is just combined.
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Press it into the base of the tin, before pricking it all over with a fork.
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Pop into the oven for around 5- 10 minutes, until just golden brown. Remove and cool.
For the jam:
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In the meantime, put the sugar and pears into a pan on the hob, and heat gently.
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The pears will soften, and the mixture become syrupy and sticky.
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Add the gin liqueur and cook until most of the moisture has evaporated.
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Take off the heat and put to one side.
To make the frangipane
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Cream together the sugar and butter.
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Add the eggs, and the almond extract, and combine.
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Then add the almonds and flour, and again combine.
Now to assemble
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Paint the jam over the base of the tart, covering evenly.
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Top with the frangipane, smoothing it over.
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Finally, layer on the sliced pear, decoratively.
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Put into the oven for 30/40 minutes. The tart will be done when you can insert a skewer, and then remove it cleanly.
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Remove and cool. Serve with ice cream, custard, or just enjoy a slice with a cup of tea!
