Pear and Almond Tart

Also called a frangipane tart, pears and almonds are a classic combination. Pretty, too.

Makes one 9″ tart or six 4 ½” tartlets

1 recipe Sugar Dough
butter, for greasing pans

Poached Pears:
4 cups water
1 ⅓ cup Riesling wine
1 ⅓ cup sugar
1 sage leaf
1 whole clove
⅓ cinnamon stick
⅓ vanilla bean
½ star anise
6 pears, pealed, cored, and halved

1 recipe Almond Cream
100 g/ 3 ½ oz flaked almonds

Poach the Pears:
Put water, wine, sugar, sage, clove, cinnamon, vanilla, and star anise in large pot. Bring to a boil.
Add pears and cover with parchment paper, lower heat to simmer.
Cook until pears are semi-soft, about 20-25 minutes.
Cool in liquid.

Butter six 4 ½” tart tins or one 9″ tart tin. Roll out dough 3mm/ ⅛” thick. Cut out circles large enough to cover base and sides. Carefully line the tart with the pastry. Press the pastry so it covers the base and the sides. Poke bottoms with a fork. Chill for at least 20 minutes.

Preheat oven to 205C/ 400F.

Blind bake tart shell: Line with parchment paper, fill with pie weights, and bake for 7 minutes for tartlets or 17 minutes for a large tart. Remove weights and paper, prick again with a fork and bake until pale golden brown, about 5 minutes.

Lower oven to 175F/ 350F.

Add almond cream to tart shells and smooth with an offset spatula.

Remove pears from poaching liquid.
Slice pears width wise in thin slices without slicing all the way through. Press gently to fan out.
Use a pancake turner to lift pears and position pears on top of the almond cream. If making tartlets add one pear per pie. If making a 9″ tart, add with pointed ends facing in and meeting in the center.

Press almond flakes into exposed almond cream.

Bake until almond cream has puffed and turned golden brown, 25-30 minutes.

Cool on wire rack for 15 minutes before unmolding.

Bakewell Tart

Classic, easy tart with a raspberry preserves and delicious almond cream filling.

Makes one 9″ tart or six 4 ½” tartlets

1 recipe sugar dough
1 recipe almond cream
2 tablespoons raspberry preserves
50 g/ 1¾ oz almond flakes

Butter six 4 ½” tart tins or one 9″ tart tin. Roll out dough 3mm/ ⅛” thick. Cut out circles large enough to cover base and sides. Carefully line the tart with the pastry. Press the pastry so it covers the base and the sides. Poke bottoms with a fork. Chill for at least 20 minutes.

Preheat oven to 400F.

Blind bake tart shell: Line with parchment paper, fill with pie weights, and bake for 7 minutes for tartlets or 17 minutes for a large tart. Remove weights and paper, prick again with a fork and bake until pale golden brown, about 5 minutes.

Lower oven to 350F.

Add almond cream to tart shells and smooth with an offset spatula. Top with flaked almonds.

Bake until almond cream is puffed and golden, about 25-35 minutes.

Cool on wire rack at least 15 minutes before unmolding.

Almond Cream

Delicious. It can be used for Pear and Almond Tart or Bakewell Tart.

120 g/ 4 ¼ oz butter
120 g/ 4 ¼ oz sugar
½ lemon, zested
½ tablespoon vanilla extract
120 g/ 4 ¼ oz almond flour
20 g/ ¾ oz flour
2 eggs

Cream together butter, sugar, lemon zest, and vanilla extract.
Add almond flour and flour and mix just until incorporated.
Add eggs and mix just until incorporated.

Chocolate Cream Pie

Chocolate Filling in a Chocolate Pie Crust. Yum!

1 recipe chocolate pie dough

2 eggs
28 g/ 1 oz dutch cocoa powder
28 g/ 1 oz cornstarch
725 g/ 25 ½ oz milk
130 g/ 4 oz + 1 tablespoon sugar
Pinch of salt
170 g/ 6 oz bittersweet chocolate
28 g/ 1 oz butter
1 teaspoon vanilla extract

230 g/ 8 oz heavy cream
1 tablespoon sugar
1 teaspoon vanilla extract

chocolate sprinkles, as needed

Bake chocolate pie crust. Preheat oven to 200C/ 400F. Roll Continue reading “Chocolate Cream Pie”