"Pear, hazelnut Frangipane, cranberry jam baked in a all butter puff pastry"
Pear and Cranberry tart
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Prep time 1hr
Cook time 50mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 sheet puff pastry
- 2 cups cranberries
- 1 cup sugar
- 1 zest of an orange
- 1 orange, juiced
- 1/2 cup hazelnut flour
- 1/3 cup butter
- 1/2 cups sugar
- 1 egg, medium sized
- 1 teaspoon hazelnut liquor
- 1 tablespoon flour
- 3 pears, large
Method
Step 1
Prep the Pastry:
Step 2
Defrost the puff pastry the night before by letting it thaw in the fridge. Roll it out and cover your tart pan trimming the excess. Pierce the dough several times with a fork
Step 3
Make the Cranberry Jam:
Step 4
In a medium saucepan cook the cranberries, salt ugar, orange zest and juice until thickens. You can add 1 tsp of cinnamon if you like. Let it cool and reserve
Step 5
Make the Hazelnut Frangipane.
Step 6
Place the butter and the sugar in the bowl of a stand mixer and cream together. Add the hazelnut flour and mix to combine. Then add the egg and hazelnut liqueur, gently beating until all is mixed. Finish by adding the flour and combining until well mixed.
Step 7
Spread an even layer of the hazelnut frangipane onto the puff pastry. Then another layer of the cranberry jam. Finally arrange the pears on top. Sprinkle with sugar. Bake at 375 º F for 50 minutes