Ingredients
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250 g Shortcrust Pastry
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Frangipane
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150 g ground Almonds
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2 extra large Egg
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30 ml softened Butter
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5 ml Vanilla Paste
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60 ml Brown Sugar
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3 Pear
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30 ml melted Apricot Jam
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a handful of toasted Almonds
Directions
Steps
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1
Done
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Preheat the oven to 220 °C. Grease 10 × 6 cm round quiche pans with butter. |
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2
Done
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Roll out the pastry between two sheets of baking paper. Using a round pastry cutter slightly larger than the pans, press out rounds and line the base and sides of each pan. Make sure the pastry is pressed into all the edges. |
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3
Done
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Lining the Tarts and Blind BakingRefrigerate until cooled. Line the cases with baking paper and fill with beans. Reduce the oven temperature to 200 °C and then bake the pastry cases for 10 minutes until golden and cooked through. Remove from the oven, remove the paper and beans and set aside to cool. |
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4
Done
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To make the FrangipaneWhile the pastry is baking, make the almond mixture. Combine all the ingredients in a blender and blend until smooth. Divide the mixture between the pastry cases. Thinly slice each pear quarter and fan out onto the almond mixture. Preheat the oven to 180 °C. |
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5
Done
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Baking the TartsBake the tarts for 20 minutes or until cooked through. Remove from the oven and glaze with the melted apricot jam. Decorate with the toasted almonds. |
