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Pear 'Frangipane' Tart
- RECIPE MAKES: 8 portions
- COOK TIME: 1hr 50mins
Method
- Preheat oven to 190°C/fan 170°C/gas mark 5.
- Rub the Fate Low Protein All-Purpose Mix, margarine and caster sugar together in a mixing bowl, until it resembles coarse breadcrumbs.
- Add the water to the Fate mixture and mix to form the pastry dough and leave to rest for 10 minutes.
- Dust a clean work surface with Fate Low Protein All-Purpose Mix and knead the pastry for 1 minute, until smooth.
- Using a rolling pin, roll the pastry out between two pieces of grease proof paper to a 28cm diameter circle.
- Lift the pastry, using a rolling pin into the pastry dish.
- Using your thumb, press the pastry around the edge of the baking dish.
- Cut the excess pastry off the sides of the dish and using a fork, prick the pastry base.
- Using the back of a spoon, spread the jam evenly over the bottom of the pastry base until covered and set aside.
- Heat the water, caster sugar, vanilla essence, cinnamon, lemon juice and zest and orange zest in a pan over a medium heat.
- Bring to the boil and cook the pears in the stock for 10 minutes.
- Remove from the heat and continue to cook in the residual heat for a further 10 minutes.
- Using a slotted spoon remove the pears from the stock and set aside to dry.
- To make the sponge filling, cream together the sugar and margarine in a bowl.
- Add the Fate Low Protein All-Purpose Mix and the baking powder and rub together with your fingertips until it resembles breadcrumbs.
- In a separate bowl, mix together the ProZero, egg replacer and almond extract.
- Add the ProZero mixture to the dry mixture and mix until well combined.
- Layer evenly over the pastry and jam base.
- Lay the pear halves evenly on top of the mixture.
- Bake in the oven for 30-40 minutes or until a sharp knife pricked into the sponge comes out clean.
- Allow to cool and serve.
Ingredients
Table
