![]() ![]() Wrap in cling film and chill for 30 minutes. Add the egg and bring together into a dough. ![]() To make the pastry mix the flour and butter together to resemble breadcrumbs. Share it out and serve with cream! Pre heat the oven to 180C. This gorgeous pear and frangipane tart makes a great Sunday lunch dessert. How do you make a pear and frangipane tart? It is made with milk, sugar, flour, eggs and butter, mixed with either crushed macaroons or with ground almonds. Bring to the boil, stirring, then pass it through a metal sieve and discard lumps. Enjoy! What is frangipane made of?įrangipane (or frangipani) is an almond-flavoured sweet pastry cream used when preparing various desserts, sweets, cakes and pancakes. 6 Heat apricot jam in a small saucepan with lemon juice. I don’t sweeten my crust but if you want to, you could add a tablespoon or two of granulated low-carb sweetener. I have teamed my frangipane with some lemon zest and fresh blueberries but you could use any keto-friendly fruit that you prefer. Remove from the oven and leave to cool in the tin. Bake for 25-30 minutes until the frangipane is golden. It is such an easy dish to convert to low-carb & keto, with only a couple of minor changes. Press the pears into the frangipane, cut side down, and sprinkle the tart with the flaked almonds. Remove from the oven, spoon over the Armagnac and serve at room temperature with the cream. Top with the pears and bake for 40 minutes. Mix to combine and spoon into the pastry case. While you certainly could use a classic pie crust to hold the amaretto-infused almond filling, making a coconut flour crust would be an excellent way of turning this tart into a gluten free dessert. To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds and eggs. This pear frangipane tart includes a fluffy almond mixture that puffs when baked and pairs beautifully with the pear slices embedded on top. Add butter, egg, flour, salt, and extract and process until well combined. In a food processor, pulse almonds and sugar until finely ground. Refrigerate while you prepare almond cream (frangipane). Fit dough into a 9-inch removable bottom tart pan lifting into and pressing up sides.
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