Pear Hazelnut Frangipane
The hazelnut flour offers a richer nut taste to the frangipane
Makes enough for: 1 cake
Ingredients
For the pastry
- 122 g flour, plus extra for dusting
- 2.5 mls fructose
- 75 g salted butter, cubed, plus extra for greasing
- 20 mls fridge water
For the frangipane
- 115 g salted butter
- 100 g fructose
- 2 eggs
- 10 mls vanilla extract
- 5 mls ground ginger
- 130 g hazelnut flour
- 2 Pears, cored and cut into eighths *
- 10 g honey, slightly warmed
Method
For the pastry
- Place the flour and fructose into a stand mixer with a paddle beater and beat for 10 seconds to combine
- Add the butter and beat until breadcrumbs form
- Pour the water in and beat just until a dough forms
- Turn out onto a lightly floured surface and gently shape into a ball
- Wrap in cling film and refrigerate for 30 minutes
- Lightly dust your worktop and rolling pin with flour
- Roll the dough out into a rectangle, slightly bigger than your pie dish, 2mm thick
- Gently place the dough into a lightly greased rectangle pie dish and trim the edges, leaving a slight overhang
- Place into the fridge while you preheat the oven to 200° Celsius
- Dock the bottom of the pastry and blind bake for 20 minutes
- Remove the baking beans and bake for a further 10 minutes
- Remove from the oven and set aside to cool completely, and then trim the pastry to neaten the edges
For the frangipane
- Preheat the oven to 190° Celsius
- Place the butter and fructose into a stand mixer bowl
- Beat until light and fluffy then add the eggs one at a time, scraping down the sides
- Add the vanilla and ginger and mix in
- Stir in the hazelnut flour and pour the batter into the cooled pastry shell
- Press the pears into the frangipane and place into the oven and bake for 30 minutes
- Remove from the oven and glaze the fruit with the honey
- Leave to cool before removing from the pie dish and serving
Notes
* lightly poach the pears first if you want the fruit to be soft