👨‍🍳 Instruktioner

1. 1

   For the pastry: In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and 2 tbsp ice water; pulse until dough just comes together. Add more water if needed. Wrap in plastic and chill for at least 30 minutes.

   ⏱️ 10 minutes + 30 minutes chilling
2. 2

   Preheat oven to 190°C (375°F). Roll out the chilled dough on a lightly floured surface to fit a 23cm (9-inch) tart pan with a removable bottom. Press dough into the pan and trim excess. Prick the bottom with a fork.

   ⏱️ 10 minutes
3. 3

   Blind bake the crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment and weights, then bake for another 5 minutes until lightly golden.

   ⏱️ 20 minutes
4. 4

   For the frangipane: In a bowl, cream together softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in ground almonds and almond extract.

   💡 Proffstips: Ensure butter is truly softened for a smooth frangipane.
5. 5

   Spread the frangipane evenly into the pre-baked tart shell.

   💡 Proffstips: Don't overfill, leave some space for the pears.
6. 6

   Arrange the sliced pears decoratively over the frangipane. You can fan them out or create a spiral pattern.

   💡 Proffstips: Slightly overlapping the pear slices creates a beautiful finish.
7. 7

   Bake at 190°C (375°F) for 15 minutes, then reduce the oven temperature to 180°C (350°F) and bake for another 30-35 minutes, or until the frangipane is set and golden brown, and the pears are tender.

   ⏱️ 45-50 minutes
8. 8

   Remove from oven and let cool slightly. Gently brush the warm pears with warmed apricot jam for a glossy finish. Let the tart cool completely before serving.

   💡 Proffstips: Warm apricot jam thins out nicely for glazing.