@lecreusetsouthafrica: Sweet, nutty and perfectly golden – this Pear Frangipane Tray Tart is a labour of love bound to tempt every palate. Expect many riveting reviews and recipe requests. 🍐 Serves: 8-10 Preparation time: 40 minutes Baking time: 50 minutes 🥧 Ingredients For the Pastry: 450g plain flour 250g cold butter, diced 2 Tbsp icing sugar 80ml milk For the Filling: 375g softened butter 375g caster sugar 450g ground almonds 180g cake flour 9 eggs 1 tsp almond extract 4 large dessert pears, ripe and peeled 50g flaked almonds Icing sugar for dusting 🥧 Method Preheat the oven to 180℃. To make the pastry, place the flour, icing sugar and diced butter into the bowl of a food processor. Pulse until the consistency resembles fine breadcrumbs. Pour the milk over the top and pulse until it comes together into a dough. Tip onto a floured surface and bring the pastry together, without kneading or overworking. Cover with cling wrap and chill for 15-30 minutes. On a lightly floured surface, roll the pastry into a rectangle large enough to line the base and sides of a #LeCreuset Ovenware 22cm Square Roasting Tin. Using the rolling pin as a support, lower the pastry into the dish, pressing it gently over the base and into the wall, allowing for an overhang that will be trimmed after baking. Place in the refrigerator for a minimum of 30 minutes. This should prevent the pastry from shrinking when it goes into the preheated oven. Remove the dish from the refrigerator and prick the base with a fork. Line with a piece of greaseproof paper and fill with ceramic baking beans, dried beans or rice. Bake for 12 minutes at 180°C, then remove the paper and beans/rice, bake for a further 5 minutes and remove. Once the pastry has cooled, use a small serrated knife to trim the edges. While the pastry is baking, make the frangipane filling. Place the butter and sugar into a large bowl and cream together with a hand mixer. Add the eggs one at a time, mixing well between each addition. Lastly, add the flour, almond flour and almond extract and mix just to combine. Spread the fragipane filling evenly in the pastry case. Peel, halve and core the pears. Push each half, rounded sides up, into the frangipane and scatter with flaked almonds. Bake for 45-50 minutes, until the filling is firm at the centre, and the top is a deep golden brown. Cool for 15-20 minutes before serving. To serve, dust with sieved icing sugar.

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Tuesday 26 August 2025 14:11:56 GMT