ORANGE, PEAR & ALMOND TARTLET
This recipe is a tried and tested. You can swap in a number of different seasons fruits, they go with the frangipane recipe well, just don’t overload the case.
The Frangiopane with creme patisserie is a bit snazzy and makes for an extra special result. Most of the time people would just make a frangipane and that will be fine also, but adding in the creamy and delicate creme patisserie adds a light and luxurious touch.
INGREDIENTS
CRÈME PÂTISSIÈRE
250 ml (9 fl oz/1 cup) milk
1 vanilla bean, split lengthways
50 g (1¾ oz) caster (superfine) sugar
3 egg yolks
15 g (½ oz) plain (all-purpose) flour
FRANGIPANE
170 g (6 oz/¾ cup) caster (superfine) sugar
170 g (6 oz) unsalted butter
3 eggs
280 g (10 oz/2¾ cups) ground almonds
60 ml (2 fl oz/¼ cup) Grand Marnier
1 tsp orange rind, finely grated.
1 quantity sweet shortcrust pastry (find recipe in egg custard tart recipe)
20 poached pears wedges, halved
METHOD
To make the crème pâtissière, pour the milk into a saucepan and scrape in the vanilla seeds and bean. Heat up until just below boiling point, then remove from the heat and pour into a container to cool completely. Refrigerate for at least 6 hours to allow the vanilla to infuse.
Gently reheat the milk over low heat. Put the egg yolks in a stainless steel bowl and whisk continuously, adding the sugar a little at a time until completely combined. Continue whisking while adding the flour until the mixture is completely smooth. Pour the warm milk through a fine sieve directly onto the egg yolk mixture and whisk well until smooth and combined. Return this custard to a clean saucepan and bring to the boil, stirring continuously with a wooden spoon. Once the custard boils, reduce the heat and simmer for a further 5 minutes, stirring continuously. Remove from the heat, allow to cool, then transfer to an airtight container. Place plastic wrap directly on the surface of the custard, cover with a lid and refrigerate until ready to use. The crème pâtissière can be made in advance and stored for 3 days.
To make the frangipane, put the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until pale and creamy. Add the eggs, one at a time, making sure each is well combined before adding more. Add the ground almonds and mix on low speed until combined, then add the Grand Marnier until completely incorporated. Set aside until needed.
Follow the instructions to roll out the pastry and use it to line twenty 8 cm(3¼ inch) round fluted loose-based tart tins. Set the pastry cases in the freezer for at least 20 minutes.
Blind bake the tart cases in a preheated 200°C (400°F/Gas 6) oven for 20–25 minutes, or until golden. Remove from the oven and allow to cool.
Lower the oven temperature to 190°C (375°F/Gas 5). To assemble the tarts, fold the frangipane and crème pâtissière together until completely combined, then spoon 2 tablespoons into each of the pastry cases. Arrange the pears in the top of the tarts in a decorative pattern and bakefor 20 minutes, or until golden.
