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Pear & cardamom tart

Pear & cardamom tart

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(5 ratings)

Prep: 40 mins Cook: 1 hr, 25 mins Plus chilling

More effort

Serves 8
While traditional to use cardamom in savoury dishes, this frangipane dessert has hints of the fragrant spice to complement the pear and almond flavours

Nutrition and extra info

Nutrition: per serving

  • kcal833
  • fat55g
  • saturates21g
  • carbs78g
  • sugars43g
  • fibre4g
  • protein12g
  • salt0.81g
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Ingredients

  • 500g sweet shortcrust pastry
  • plain flour, for dusting
  • 4 small ripe pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • squeeze lemon juice
  • drizzle of honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

For the cardamom frangipane

  • 200g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g caster sugar
  • 140g ground almonds
  • 100g self-raising flour
  • 50g toasted flaked almond, plus a few extra for sprinkling
  • 1 tsp ground cardamom
  • 2 large eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.

  2. Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.

  3. To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears – scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.

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Comments, questions and tips

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Comments (5)

flamstead's picture
5

This is one that really works!

tapinu's picture
5

Came out perfect. Baking time it took me more than it is on the recipe, maybe it's my oven. Sure to bake another one, with a little difference, i.e. I will chop the pears instead of leaving them halves,(though they look more nice), but chopped up everyone gets a fair share.

vrog's picture
5

Really good. Easily serves 8.
Watch the cooking times though - I had to take the pastry and the cake out before their times were up.

jemjams's picture
5

Really fancied this when I saw it in the GF magazine, but I hate working with pastry! So I just made the filling in my pie dish to serve as a sponge with custard. Tasted really lovely but was difficult to get out the dish. Next time I am going to try it in a lined cake tin and cut it like a cake.

lindeens's picture
5

This one is hands down the best cake I have ever made from BBC Good Food (and I bake a lot!) - so juicy and delicious and so filling - perfect for Christmas time.

Questions (2)

lininfrance's picture

Can this be frozen?

goodfoodteam's picture

For best results this cake should not be frozen, thanks.

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