How to make caramel pear and frangipane tarts

Match the gentle sweetness of pears with the slightly bitter flavour of almonds, says Julia Platt Leonard

Swap out the pears for peaches when making this dish in summer (Photography by Julia Platt Leonard)

It’s no surprise that almonds are a natural companion in fruit recipes.

They’re a member of the genus Prunus along with cherries, apricots, plums, peaches and nectarines – so these partnerships keep it – literally – in the family.

But with summer gone and with it stone fruits, others are happy to take up the mantle. Pears are the natural successor.

Pears have a gentle sweetness that goes well with the slightly bitter flavour of almonds.

Saute the pears in butter and brown sugar and whip ground almonds into a fluffy frangipane and you have a winning combination.

When summer (finally) comes back, swap out the pears for peaches. But for now, it’s time for pears to take pride of place.

Caramel pear and frangipane tarts

Makes 8 individual tarts

320g ready-rolled puff pastry sheet

Pears

1 pear, cored and sliced thinly (skin on)
20g butter
2tbsp brown sugar
¼tsp cinnamon
Squeeze of lemon juice
Pinch of Salt

Frangipane

75g butter, softened
75g caster sugar
75g ground almonds
2 eggs, beaten
½tsp almond extract

Preheat oven to 200C

Place the pastry sheet on a cutting board or work surface. Cut it in half lengthways with a sharp knife and then each half into four rectangles, creating eight rectangles in total. Gently press each pastry rectangle into a muffin cup. Press the edges together lightly inside the cup so the filling won’t leak. Place the pan in the refrigerator.

For the pears, melt the butter in a medium-sized frying pan, add the sugar, cinnamon, the squeeze of lemon and pinch of salt. Add the pear slices and stir to coat.

Cook for about 5-10 minutes until the pears have softened but still retain their shape. Remove from the heat and allow to cool.

To make the frangipane, cream the butter and sugar, then add the beaten eggs and almond extract. Fold in the almonds. Remove the muffin tin from the refrigerator. Prick the bottom of the pastry cups with the tines of a fork. Divide the frangipane between the cups – about a heaping dessert spoon each.

Top with some of the pear slices and bake for around 20 minutes or until the frangipane is set and the pastry nicely browned.

Remove from the oven, allow to rest for about 5 minutes, then remove the tarts and serve warm.

@juliapleonard