| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Food networ, Food6 |
1 |
servings |
INGREDIENTS
| 12 |
|
Dried pear halves |
| 2 |
tb |
Calvados |
| 150 |
ml |
Water |
| 175 |
g |
Plain flour |
| 75 |
g |
Unsalted butter |
| 45 |
ml |
Cold water |
| 60 |
ml |
Apricot jam |
| 110 |
g |
Unsalted butter |
| 110 |
g |
Caster sugar |
| 75 |
g |
Ground almonds |
| 25 |
g |
Plain flour |
| 2 |
|
Eggs |
| 2 |
tb |
Icing sugar |
INSTRUCTIONS
FRANGIPANE FILLING
Place the pear halves in a pan with the Calvados and water. Bring to the
boil then remove from the heat, cover and allow to cool for at least 2
hours.
For the pastry case, rub the butter into the flour until the mixture
resembles fine breadcrumbs. Add the water and mix to a firm dough. Roll out
the pastry and line 6x10cm loose-based flan tins.
For the frangipane, cream together the butter and sugar until pale and
fluffy. Lightly beat the eggs and add a little at a time, beating well
after each addition. Add the almonds and flour and gently fold in.
Spread 2 heaped teaspoonfuls of the jam over the base of each tartlet then
spoon the frangipane into the cases so that they are two thirds full.
Smooth the surface and place two pear halves side by side on the top of
each tartlet.
Bake at 180C/350F/gas 4 for 25-30 minutes until the frangipane is set and
golden brown.
Remove from the tins, brush with the remaining warmed apricot jam and dust
with icing sugar before serving.
Converted by MC_Buster.
NOTES : Makes 6 tartlets
Converted by MM_Buster v2.0l.
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