This is a classic French recipe!
However, being gluten free, I often make it without the pastry and you know what? It's devine!
Still, for all those lovers of classic French food, I will adhere to the usual recipe with my little twists.
The poaching of the pears is the key to this decadent dessert, so dont miss this step out unless using tinned pears.
I have also made this tart at Christmas with tinned pears or my preserved pears in Marsala.
This is my own recipe, enjoy!
You will need
500 g of buttery sweet pastry blind baked (add a little vanilla)
Pear jam or preserve to spread on the bottom of the tart shell
Poached pears drained and sliced:
Marsala wine, water, cinnamon stick, start anise, sugar and lemon juice.
Beat all this together in the stand mixer!
125 g of unsalted butter softened
125 g of caster sugar
125 g of almond flour
3 large free range eggs
20 g of self raising flour or all purpose with 1/2 teaspoon baking powder (can use GF flour or miss this step)
1 teaspoon of almond extract
1 tablespoon of Amaretto
Now assemble, be pretty careful with the placing of the pears, making sure you push them into the mix, don't pour the frangipane on top.
Top with almonds and other nuts.
Bake for 40 mins 160/170 fan.
Cool and serve with a dusting of icing sugar and a dollop of vanilla mascarpone or good vanilla ice cream.