#ALMOND AND PEAR TART JAMIE OLIVER PATCH#
#ALMOND AND PEAR TART JAMIE OLIVER FREE#

Combine raspberry lager, sugar, lemon juice, zest, cinnamon, cloves, and vanilla bean in a 6-quart stockpot.

Spread evenly into the chilled tart shell, and refrigerate. Add ground almonds, rum, egg, almond extract and flour beat until smooth.

Using an electric mixer with a paddle attachment, cream butter and sugar together, whip until light and fluffy, about 2 minutes.

Place piecrust into a removable bottom tart pan and set aside in refrigerator.

Roll piecrust to increase the circumference enough to fit the tart pan.

Serve warm or at room temperature with a dollop of crème fraîche. Cool in the tin slightly, then remove and transfer to a wire rack. Sprinkle with the extra 2 teaspoons caster sugar and bake in the oven for a further 15 minutes to finish off the browning. Bake for 55 minutes to 1 hour, until the pastry is golden and the filling is set. Fill in the gaps between each pear half with a few more slices and arrange some in the centre. Lift into the pastry case and arrange in a circle.

Cut each pear half in slices, widthways, then lift onto your knife and push down on the pears slightly to fan them out. Cut the pears in half lengthways and, using a teaspoon, scoop out and discard the core from the centre.Trim off any excess pastry and spread the frangipane evenly on top.

#ALMOND AND PEAR TART JAMIE OLIVER PATCH#

Don't worry if it breaks up, as this is a very short, crumbly pastry - you can just patch it together in the tin and mould it up the sides, making sure it is even all over. On a lightly floured work surface, roll out the pastry to a circle large enough to line the tart tin. Preheat the oven to 190☌/fan170☌/gas 5.Remember - they will continue to cook in the oven.) (Angel Hartnett's tip: Don't overcook the pears - a knife should just pierce them easily. Set aside for 15 minutes, or until cool enough to handle. Simmer for 20 minutes, then remove the pears to a plate with a slotted spoon and discard the liquor and solids. Weigh down with a saucer or small saucepan lid so that the pears stay submerged in the poaching liquor. Cut out a circle of baking paper large enough to fit inside the pan, and lay on top of the pears.Add some more water to just cover the pears. Split the vanilla pod in half, scrape out the seeds and add to the pan with the pod. Squeeze the juice from the lemon into the pan and add the squeezed lemon and orange zest. Peel the pears and add to the pan, along with the cinnamon and cloves. Put the sugar in a saucepan, pour in 500ml water and place over a medium heat. Gradually beat in the eggs, one at a time, then fold in the ground almonds and flour. Cream the butter and sugar together in a large bowl until light and fluffy.

#ALMOND AND PEAR TART JAMIE OLIVER FREE#

(Angela Hartnett's tip: I make the pastry on a floured work surface in the traditional Italian way, but feel free to do it in a bowl if you prefer.) Wrap in cling film and chill for at least 30 minutes. Knead lightly, until it comes together in a smooth ball - you might need to add 1 teaspoon cold water if the dough is very crumbly.

Make a well in the centre, add the egg yolks and, using your fingers, gradually draw in the flour. Using your fingertips, rub the butter, flour and sugar together until the mixture resembles breadcrumbs. Cut the butter into cubes and dot over the flour. Brush this glaze lightly over pears immediately after removing tart from oven.

While tart is baking, bring reserved poaching liquid to a boil and reduce by half.

Bake for 10 minutes, reduce oven temperature to 400 degrees, and bake until tart shell is golden brown and frangipane has puffed and browned, 25 to 35 minutes more. When arranging pears, try to 'pull' slices toward center of tart, which will elongate pears a bit and fill the shell better than if the pears were just placed flat.

Arrange sliced pear halves on frangipane filling around edge of tart, leaving space between each half, and place one half in center of tart. Place each half, cut side down, on a cutting board, and cut crosswise into thin slices. Remove cooled poached pears from poaching liquid and cut in half lengthwise, removing the core and stem.Spread the thick mixture evenly in chilled tart shell and refrigerate while preparing pears. Add egg, ground almonds, rum, almond extract, and flour beat until smooth. Cream butter and sugar in the bowl of an electric mixer until light and fluffy.Roll rolling pin over edge of tart pan to trim dough, and pierce bottom of dough all over with a fork. Fit into a 10-inch tart pan with a removable bottom and fold over to make a double-thick edge. Roll out dough into a 12-inch round on a lightly floured surface.

Almond and pear tart jamie oliver