PEAR, ALMOND & MASCARPONE TART
SERVES 10
The frangipane works with many types of fruit. In summer you can replace the pear with cherries, peaches, raspberries or figs, and in winter use poached quinces or prunes.
butter and flour, for greasing and coating
1 sheet good-quality sweet shortcrust pastry (bought or homemade), enough to line a 24 cm (9½ inch) flan (tart) tin
1 beurre bosc pear, lightly poached, then cut into quarters and core removed
65 g (2¼ oz/½ cup) toasted slivered almonds, to serve
ICING
125 ml (4 fl oz/½ cup) thin (pouring) cream, whipped
2 egg whites, whipped with 55 g (2 oz/¼ cup) caster (superfine) sugar to firm glossy peaks
250 g (9 oz) mascarpone cheese
FRANGIPANE
125 g (4½ oz) unsalted butter, softened
125 g (4½ oz/1 cup) icing (confectioners’) sugar
125 g (4½ oz/1¼ cups) almond meal
3 eggs, organic, if possible
35 g (1¼ oz/¼ cup) plain (all-purpose) flour
For the icing, gently fold the whipped cream and egg white through the mascarpone.
Lightly butter and flour a 24 cm (9½ inch) diameter loose-based fluted flan (tart) tin. Roll out the pastry until it is about 3 mm (1/8 inch) thick. Cut out a circle, allowing a 5 cm (2 inch) border around the base. Roll the pastry round over a rolling pin and gently ease it into the tin, pushing the sides in gently. Rest in the fridge for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4).
Trim the excess pastry and prick the base a few times with a fork to prevent blistering and rising. Line the tart case with baking paper and uncooked rice and blind bake for 20–25 minutes. Remove from the oven, lift out the paper and rice. Return the pastry case to the oven and bake for a further 5–10 minutes or until the base has dried out.
For the frangipane filling, use electric beaters to beat the butter until light and creamy. Add the sugar and mix until well combined then add the almond meal and mix well. Add the eggs, one at a time, mixing well. Gently stir in the flour and mix well. Cover and refrigerate for 30 minutes.
Place the pear pieces neatly in the pastry shell and gently spoon over the frangipane. Bake for 35–40 minutes at 180°C (350°F/Gas 4). Cool until just warm and remove from the tin. Allow to come to room temperature, top with the mascarpone icing and the toasted almonds.