Mary Berry's Frangipane Tart

Earlier this year, I made a French Almond Pear tart for Dr. Sweetpea and he absolutely loved it! I came across a different tart dough recipe and a Frangipane recipe by Mary Berry so I decided to use both recipes to make the Almond Pear Tart again and we think this turned out better! I absolutely love the tart dough too since it was so easy to work with!

Mary Berry's Frangipane Tart

Sweet Tart Dough also known as Pate Sablee (recipe is from the Tartine Bakery Cookbook) 

255 grams           unsalted butter, at room temperature

200 grams           granulated sugar

1/4                       teaspoon salt

2                          large eggs, at room temperature

500                      grams all-purpose flour

Using a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and mix on medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add flour all at once and mix on low speed just until incorporated.

On a lightly floured work surface, divide the dough into 4 equal balls and shape each ball into a disk 1/2 inch thick. Wrap well in plastic wrap and chill for at least 2 hours or overnight.

To line a tart pan, please a dough disk on a lightly floured surface and roll out 1/8 inch thick, rolling from the center toward the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting underneath as necessary to discourage sticking, and work quickly to prevent the dough from becoming warm. 

Mary Berry's Frangipane Tart Filling

175        grams (6 oz) soft butter

175        grams (6 oz) caster sugar

3            eggs, beaten

175        grams (6 oz) ground almonds

40          grams (1½ oz) all-purpose flour

1            teaspoon almond extract

6–8        fresh, ripe Williams pears, peeled, cored and halved

TO FINISH

Apricot jam, melted and sieved, for glaze

25          grams (1 oz) flaked almonds, toasted

Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.

Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm (11 in) in diameter, about 2.5cm (1 in) deep. If possible, chill for a further 30 minutes. (Tip: I used one 6 inch tart pan. This recipe makes enough filling to make two 6 inch tarts)

Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.

Place the tart on a baking tray and bake at 375°F for about 45–50 minutes until the almond filling and pastry are golden brown. (Tip: Since I used a 6 inch tart pan, I baked the tart for 35 – 40 minutes and it came out amazing)

Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.