Eggless Pear Frangipane Tart
Ingredients
- 2 cups plain flour
- 100 grams butter
- a pinch of salt
- 7 tablespoons caster sugar
- 1 teaspoon vanilla essence
- 4-6 tablespoons chilled milk
- 2 tablespoons milk (room temperature)
- 1 liter water
- 4 tablespoons water
- 1/2 sugar
- a piece of cinnamon stick
- some lemon rind
- 2 pears
- lime juice (to squeeze on pear)
- 140 grams almond flour
- 2 tablespoons flaxseeds
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- 4 tablespoons virgin coconut oil
- lemon zest (optional)
- icing sugar (for dusting on top)
Preparation
Mix the pastry dough ingredients including flour, butter, salt, sugar, vanilla essence, and milk to form a dough, then chill in the refrigerator for at least 30 minutes.
Prepare the poaching liquid by boiling water, sugar, cinnamon stick, and lemon rind, then add pears and cook until tender; remove pears, cool, and slice them, squeezing lime juice over the slices to prevent browning.
Combine the frangipane filling ingredients by mixing almond flour, ground flaxseeds (prepared with a little water to form a gel), baking powder, vanilla essence, virgin coconut oil, and optional lemon zest into a smooth paste.
Preheat the oven to 180°C (350°F).
Roll out the chilled dough and line a tart tin, then blind bake the pastry shell for about 15 minutes until lightly golden.
Fill the baked tart shell with the frangipane mixture, arrange the sliced pears on top, and bake for 30-40 minutes until the filling is set and golden brown.
Allow the tart to cool, then dust with icing sugar before serving.
