Cool in the tin slightly, then remove and transfer to a wire rack. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Lift into the pastry case and arrange in a circle. Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out.
#Vegan frangipane pear tart recipe Patch#
Don’t worry if it breaks up, as this is a very short, crumbly pastry – you can just patch it together in the tin and mould it up the sides, making sure it is even all over. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Preheat the oven to 190☌/fan170☌/gas 5.Remember – they will continue to cook in the oven.) (Angela Hartnett’s tip: Don’t overcook the pears – a knife should just pierce them easily. Set aside for 15 minutes, or until cool enough to handle. Simmer for 20 minutes, then remove the pears to a plate with a slotted spoon and discard the liquor and solids. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Cut out a circle of baking paper large enough to fit inside the pan, and lay on top of the pears.Add some more water to just cover the pears. Split the vanilla pod in half, scrape out the seeds and add to the pan with the pod. Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange zest. Peel the pears and add to the pan, along with the cinnamon and cloves. Put the sugar in a saucepan, pour in 500ml water and place over a medium heat.
Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Cream the butter and sugar together in a large bowl until light and fluffy.
#Vegan frangipane pear tart recipe free#
(Angela Hartnett’s tip: I make the pastry on a floured work surface in the traditional Italian way, but feel free to do it in a bowl if you prefer.) Wrap in cling film and chill for at least 30 minutes. Knead lightly, until it comes together in a smooth ball – you might need to add 1 teaspoon cold water if the dough is very crumbly. Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Cut the butter into cubes and dot over the flour.
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