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Pear Bakewell Tart

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Ingredients

Adjust Servings:
-------------- Tart Pastry
100g Butter For Tart Pastry
100g Icing Sugar Icing Sugar -For Tart Pastry
1 Egg For Tart Pastry
250 g All Purpose Flour For Tart Pastry
Pinch of Salt
-------------- Frangipan
225g Butter For Frangipan
225g Icing Sugar Icing Sugar - For Frangipan
225g Ground Almonds
5 Eggs For Frangipan
-------------- Pear Compote
4 Pears For Pear Compote - Pears
90g White Sugar For Pear Compote - Teaspoon Mixed Spice
Teaspoon Mixed Spice
3 Handfulls Flaked Almonds For Pear Compote - 3 Handfulls Flaked Almonds
Shot of Brandy Shot of Brandy

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Pear Bakewell Tart

Traditional English - Pear Bakewell Tart

  • 1 hour 15 min
  • Serves 12
  • Medium

Ingredients

Directions

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Traditional English – Pear Bakewell Tart !  Once you’ve tried one, you’ll be back for more!

recipe by Dave Thorpe Jones

(Visited 214 times, 1 visits today)

Steps

1
Done

Step1 : Tart Pastry;

Pastry; Mix soft butter and sugar until smooth, add the egg, then the flour, until it forms a pliable dough.

2
Done

Step 2 : Frangipan;

Mix soft butter and sugar, then eggs one by one, add ground almonds until a semi thick consistency

3
Done

Step3 : Pear Compote;

Peel the pears, removing the seeds. Dice & put on medium heat, melt the sugar and add pears, spice, then brandy. Cook until pears are soft and the liquid has reduced

4
Done
160 degrees case

Step4 : Baking

Roll the case and line baking paper in your tart case/mold. Bake in a pre-heated oven at 160 degrees.

5
Done

Step5 : NB Blindbake

NB Blindbake – on the top line greaseproof paper and use either rice or cous cous as a weight to prevent the tart case from “puffing up”.

6
Done
15 minutes

Step 6 :

15 minutesAfter remove the blindbake and bake for another 5 minutes. Make a varnish from 1 egg white and icing sugar, coat the case and bake for another 4 minutes.

7
Done
180 degrees tart baking

Step 7 :

Leave to cool, add the compote, then pipe the frangipan from the centre outwards, until fully covered. Cover with flaked almonds and bake at 180 degrees until golden brown and is firm .

Preparation Time;
20 min assemble

Cooking Time;
Tart Case 22 min
Pear Compote 20 min
Bakewell Baking 33 min

Total Time;
1 hour 15 min

Cooking Temperature;
160 degrees case
180 degrees tart baking

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