- 3 firm pears
- 1l water (4 cups)
- 4 tablespoons sugar
- peel of 1 medium lemon*
- 4 whole cloves
- 1 star anis
- 2 cinnamon sticks
- 80g butter, softened (1/3 cup)
- 6 tablespoons powdered sugar
- zest of 1 medium lemon*
- 3 medium eggs
- 120g almond flour** (1 and 1/4 cup)
- 2 teaspoons rum
- 1 tablespoon flour
- 1 and 1/2 teaspoons vanilla extract
- 2 tablespoons apricot jam
- 1 tablespoon water
- powdered sugar
- toasted sliced almonds
- Combine the apricot and water in a pot and heat until the jam has liquified. Spread the jam onto the tart bottom and place into the freezer to chill.
- To make the poached pears, peel the pears, leaving the stem on. Add all the ingredients, apart from the pears, to a pot and bring to a boil. Turn down to a simmer and add the pears. Simmer for 15 minutes, then remove from heat. Leave the pears inside the poaching liquid while making the frangipane.
- To make the frangipane, beat the butter, sugar and lemon zest until pale and fluffy. Then add in the eggs, almond flour, rum, flour, and vanilla extract and mix until well combined.
- Spread the frangipane onto the tart and smooth out.
- Remove the pears from their liquid and thoroughly pat dry with paper towels. Remove the stems, core and cut in half.
- Cut each pear half into slices, pick up the pear slices using a broad knife and gently place onto the frangipane.
- Place into the middle rack of the oven and bake for 45 minutes at 180°C (350F).*** Let it cool completely, sprinkle with powdered sugar and toasted sliced almonds before serving.
*use organic untreated lemons
**storebought or homemade. To make your own: grind blanched almonds to a fine meal and sieve to remove any lumps.
***the recipe purposefully doesn’t require you to preheat the oven as we are placing the chilled tart pan directly into the oven, if using ceramic it could crack due to sudden change of temperature
The tart is best enjoyed on the day it is made. If stored overnight, the frangipane filling causes the tart crust to lose its crispiness.