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This is the tart segment of the classic pear tart recipe. This tart is fabulous with a delicious frangipane and sweet vanilla ...
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The classic pear tart recipe with a delicious frangipane and sweet vanilla pastry shell.
Vanilla tart pastry: 1⅔ cup all purpose flour pinch of salt 5 Tbsp (50g) icing sugar ½ cup (125g) cold butter Vanilla seeds scraped from bean 2 egg yolks 2 Tbsp ice cold water
½ cup (125g) butter, softened ½ cup (125g) caster sugar 2 eggs 1¼ cup (125g) ground almonds 1 tbsp plain flour
To make the pastry: Place the flour, salt, icing sugar, butter and vanilla seeds in a food processor and pulse to form breadcrumbs. Then with the motor running, add the egg yolks and water, process just until the dough forms a ball. Remove from the food processor and divide into 6 even balls of dough (around 80g each). Flatten each to a disc and wrap separately in plastic wrap. Refrigerate for at least an hour.
To make the frangipane: Beat the butter and sugar in a large mixing bowl until pale and creamy. Add the egg with the vanilla, beat well and scrape down the sides of the bowl occasionally. Add the almond meal and flour, beat until just combined.
Pre-heat oven to 375ºF Roll the pastry into 6rounds on a lightly floured surface and press into 6 removable bottom tart tins, remove excess pastry. Divide the frangipane among the tart cases. Fan the pears by cutting slices a few millimeters apart, but leaving joined together at the top. Press pears into the frangipane, and fan them slightly. Cook in the oven for around 35 minutes or until golden and cooked through. Serve warm or cold, with a dollop of vanilla sugar infused mascarpone.