I am popping this one in as I found the photo as I was looking for an image that I could use for this blog. I am still without a camera, but hopefully in the next week or two I shall be able to get one.
I grow both the berries and the apples in my garden and on the allotment (must do photos when I can). So for me this an autumn pud, but some of you are in your autumn now.
There is a reason why people call this a classic combination and that is because it it delicious.
I do use conference pears as they retain a good texture and flavour after poaching. And it is the Italian in me that loves nuts in a pud.
I hope you enjoy this.
I have to dash as I am off to the market today and the weather forecast is for sunshine (swoon). I love an English Summer 😀
Blackberried, Fresh Pear & Frangipane Tart
(Gluten & Wheat Free/ Dairy Free)
3 firm pears
90g / 3 oz blackberries
120g / 4 oz ground almonds
90 / 3oz potato or rice flour
150g / 5 oz caster sugar
120g / 4 oz sunflower margarine, room temperature
1 teaspoon almond extract
2 tsp vanilla
Icing (confectioners) sugar
1 tbsp bramble jelly or blackberry jam conserve – home made if you have it is so much nicer!
240g / 8 oz Gluten Free Plain flour
30g / 1 oz icing sugar
60g / 2 oz caster sugar
1/4 tsp salt
120g / 4 oz sunflower margarine, cut into small pieces
1 egg + 1 egg white
Make up and chill the pastry.
Roll out and line the 23 cm loose based tart pan.
Line with paper and fill with beans. Bake for 25 minutes-ish 400˚F/200˚C/Gas 6. Set to one side.
Wash the berries.
Peel and quarter the pears and poach in simmering water for 5 minutes. Drain and cool.
For almond filling: Mix almonds, flour, sugar, margarine, eggs and extracts in the processor.
Turn the oven to 375˚F/190˚C/Gas 5.
Spread bramble jelly onto base of pastry then spread with almond filling.
Cut pears crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped.
Slide spatula under pears and arrange on the filling with narrow ends in centre.
Press the berries in and around the pears..
Bake until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart.
Sprinkle with icing sugar.