Pear Frangipani Tart

Indulge in the delicate flavors of this pear frangipane tart. Thinly sliced pears are beautifully arranged atop a luscious almond and ricotta filling, creating a symphony of textures and tastes. A dusting of icing sugar adds the perfect finishing touch.

Pear frangipani tart

Prep Time: 20

Cook Time: 45

Servings: people

Print Recipe

Ingredients

Pastry

225 g shortcut pastry

Filling

75 g soft butter
1/2 cup c sugar
2 eggs been
1 cup almond meal
350 g ricotta
1 tbs lemon zest
2 tbs lemon juice
2 pears thinly sliced
2 tsp icing sugar lus extra for dusting

Instructions

Beat the butter and sugar together, the add the eggs, mix and then fold in the almond flour, ricotta, juice and zest
Press the pastry into a 23cm flan tin, then add the batter and top with the pears, overla[ping in a circular pattern.
Dust with the icing sugar and bake at 200c for 10 minutes, then 180 for 35-40 minutes. Dust with more icing sugar and serve with dollop cream

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