Pear and Blackberry Frangipane Tart is a simple dessert that makes the best of autumn pears and blackberries. The soft fruits are enhanced by the almond frangipane and the crisp puff pastry base.
It was a rather wet start on Sunday, but when it dried up after lunch, I went out and noticed that there were a lot of blackberries or ‘brambles’ that were ripe. I started to pick them, but once my hands were full, had to come back to the house for a bowl!
I put most of the blackberries in the freezer but decided to keep some back to make a dessert.
I had some company when I was out picking brambles, the horses in the next door field were very interested in what I was doing!
Pear and Blackberry Frangipane Tart
Pear and Blackberry Frangipane Tart is a simple dessert that makes the best of autumn pears and blackberries. The soft fruits are enhanced by the almond frangipane and the crisp puff pastry base.
Equipment
- 1 traybake baking tin (sheet) approx 30 x 23 x 4cm (12" x 9" x 1 ½")
Ingredients
- 320 g puff pastry 1 sheet
- 3 tbsp raspberry jam
- 2 poached pears quartered
- 100 g blackberries
for the Frangipane
- 55 g butter
- 55 g caster sugar
- 40 g ground almonds
- 1 large egg
- 15 g plain flour
Instructions
- Heat the oven to 180C/170C fan oven
- 320 g puff pastryLine the tin with the pastry and trim to fit
- 3 tbsp raspberry jamSpread the raspberry jam on the base of the pastry
- 55 g butter, 55 g caster sugar, 40 g ground almonds, 1 large egg, 15 g plain flourUsing an electric mixer or a wooden spoon, beat together the frangipane ingredients.
- 2 poached pears, 100 g blackberriesAdd poached pears and sprinkle over the blackberries, push them down into the frangipane mix.
- Bake at 170C for 20 minutes until risen and golden brown.
- Serve the tart warm with cream or ice cream.
Nutrition
Calories: 521kcalCarbohydrates: 54gProtein: 7gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 47mgSodium: 213mgPotassium: 151mgFiber: 4gSugar: 21gVitamin A: 320IUVitamin C: 7mgCalcium: 38mgIron: 2mg
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Now Serving says
what a sweet companion and what an awesome tart!
Chele says
That is a seriously impressive looking tart. Lovely.
belleau kitchen says
oh man alive what a tart!… I just adore the way all that wonderful gooey almondy batter rises up around the fruit… I think there's one or two backberry bushes still ripe around here so I must go hunting!
Jacqueline @Howtobeagourmand says
That is my kinda tart Janice.Absolutely delicious. I'd love to make this 🙂
Donkey says
I agree with Chele – it's look impressive and I bet it was really tasty….
laura@howtocookgoodfood says
Gorgeous tart Janice! I have been collecting loads of berries down at the allotment but made jam with them. Need to get back down there to see if I can find a few more to make one of these tarts with now :)x
Laura loves cakes says
Yum I'd love a slice of this…a great fruit combination and I bet it's really tasty with the frangipane too! 🙂
kat says
I think this looks delish! I want to attempt to bake this!!!
franglaiskitchen says
Oh I do love a good frangipane tart , and this one has perfect autumnal flavours. Delicious
franglaiskitchen.com says
what a wonderful autumnal twist on frangipane tart. And it looks lovely. I do like combining tart blackberries with sweet pear
Karen S Booth says
SNAP! Well, nearly! I made a peat, apple and bramble cake today, similar idea, but yours looks so much more elegant than my cake! LOVELY recipe idea Janice!
Homeandfood says
Oooooooh, crikey. Well this looks quite amazing. A big rectangular slab of this with a hunk of ginger or whiskey ice cream – heaven!Your blog is beautiful, I love your unusual posts, so easy to get lost in them.