Peat Tart with Honey and Almond Glaze
Ingredients
300g sweet shortcrust pastry
120g butter, softened
120g caster sugar
2 eggs
140g ground almonds
1 tablespoon flour
2 tablespoons Grand Marnier or similar liqueur
2 large fresh pears
3 tablespoons sliced almonds
4 tablespoons rich, dark honey for glazing
Description
Tarts can be generally made ahead, providing a great opportunity to relax at a dinner party. Frangipane is the basis of the filling for this tart. It’s rich with an almondy flavour that goes very well with pears, and the honey and sliced almond topping give the tart an attractive finish.
Method
Preheat the oven to 200°C. Roll out the pastry to 5mm thick. Line a loose-bottomed tart pan with the pastry, making sure the sides are covered firmly. Place in the refrigerator to rest while you prepare the filling.
Beat the butter with an electric beater until smooth and creamy, and add the sugar. Continue beating until light and fluffy then gradually beat in the eggs. Stir the ground almonds and the flour into the mixture with the liqueur.
Pour the frangipane mixture into the pastry case. Peel the pears, core and cut into slices. Press the slices lightly on top of the frangipane mixture and scatter the sliced almonds over the top.
Bake for about 45 to 50 minutes until the tart is golden and the centre is firm. Remove from the oven, melt the honey gently over a low heat and brush the tart with honey glaze.
Categories
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