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Pear and Frangipane Tart

Vincent Gadan's beautiful dish tastes even better. Try this one at your next dinner party!


  • Sweet Dough

  • 100g unsalted butter

  • 80g caster sugar

  • 200g flour

  • 50g almond meal

  • 2 whole eggs

  • 1 pinch of salt

  • ½ Vanilla bean

  • Frangipane

  • 25g unsalted butter

  • 25g caster sugar

  • 1 egg yolk

  • 25g ground almonds

  • 7g flour

  • 1 teaspoon rum

  • Poached Pears

  • 750ml white wine

  • 300g honey

  • 250g caster sugar

  • 3 bay leaves

  • 5 star anise

  • 3g peppercorns

  • 500ml water

  • 2 corella pears, peeled


  • Sweet Dough:

  • 1.

    Cream the butter, sugar and salt in a bowl. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough.

  • 2.

    Place between two sheets of cling wrap, flatten and refrigerate for 2 hours to rest.

  • 3.

    Flour bench, lay pastry on top and dust again with flour. Roll to a desired thickness and prick well with a fork. Cut rounds with a 12cm cookie cutter and lay into 10cm diameter tartlet cases.

  • 4.

    Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour.

  • 5.

    Bake at 160°C for approximately 20-25 minutes or until golden.

  • Pear Frangipane Tart:

  • 1.

    Preheat oven to 160⁰C.

  • 2.

    Pour wine into a large saucepan, add honey, sugar, bay leaves, star anise, and pepper corns and bring to the boil. Add water and pears, cover, reduce heat to low and simmer for 30-60 minutes or until tender. Cook time will vary depending on pear size, the larger the pear the longer the cook time.

  • 3.

    For the frangipane, mix butter, sugar, yolk, almonds, flour and rum until light and fluffy.

  • 4.

    Fill tarts with a little frangipane and bake for 10 minutes.

  • 5.

    Using a melon baller or teaspoon measure scoop out the base of the pear to remove the seeds and some of the core. Using a small knife slice vertical cuts all around the pear and then twist the pear so that the bottom edges fan out a little.

  • 6.

    Place one pear on each tart and bake for 20 minutes.

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