Recipe detail

Pastry Pear frangipane with toasted almonds

8.4. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

Program steps

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Hot air
100 %
time icon Termination by time
time icon 00:40 hh:mm
probe icon 180 °C
ventilator icon 40 %
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Ingredients - number of portions - 12

Name Value Unit
Butter for pastry 110 g
Flour for pastry 230 g
Icing sugar for pastry 30 g
Beaten egg 1 pcs
Filling 0 g
Butter soft 180 g
Caster sugar 180 g
Eggs 3 pcs
Ground almonds 180 g
Flour 40 g
Ripe pears peeled and quatered 6 pcs
Apricot jam for glaze 200 g
Flaked almonds toasted 100 g

Directions

Mix buter flour and icing sugar properly and add beaten egg to form a dough. Leave to chill in fridge for at least half hour. For the filling whisk butter and sugar until pale. Add the eggs gradually followed by almonds and flour. Roll the dough on a flour dusted surface and line the tin. Leave to chill again if possible for another half hour. Spread the fillind onto a dough and top with quatered and peeled pears skin side up leaving some space between them to allow the mixture to rise. Place in the oven and bake at 180 degrees for 40 minutes until golden brown. Cool slightly and glaze with warm apricot jam and sprinkle with toasted almond flakes.

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