Local Pear Tart Recipe
almond frangipane, elderflower ice cream, toasted almonds, blueberries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tart and Frangipane
Method
Preparation
- 1
Make the Tart Crust
In a mixing bowl, combine the all-purpose flour, butter, granulated sugar, and salt. Mix until crumbly. Add the egg yolk and mix until a dough forms. Press the dough into a tart pan and chill in the fridge for 30 minutes.
- 2
- 3
Assemble the Tart
Preheat the oven to 350°F (175°C). Spread the frangipane evenly over the chilled tart crust. Arrange the sliced pears on top of the frangipane and sprinkle with blueberries.
- 4
Bake the Tart
Bake in the preheated oven for 30-35 minutes, or until the frangipane is golden and set. Remove from oven and let cool.
- 5
Serve with Ice Cream
Top the cooled tart with toasted almonds and serve with a scoop of elderflower ice cream.
