Moran’s mulled wine poached pear frangipane tart

This recipe is using the new festive Moran’s pear, blackberry & amaretto jam


Serves 10

Mulled wine poached pears
5 firm pears
1 bottle red wine
Whole cinnamon, star anise, cloves
1 large orange juiced, and halved
100g brown sugar
200ml tonic water

Sweet pastry
125g butter
125g caster sugar
1 medium egg
dash vanilla
250g plain flour

Frangipane filling

1 Jar Moran’s Pear, blackberry & amaretto jam
115g butter
115g caster sugar
115g ground almonds
3 medium eggs
15g plain flour
3 drops almond essence
30g flaked almonds

Method
For the mulled wine pears, place your red wine, spices, tonic, sugar, orange juice and rind into a pot and bring to a gentle simmer.
Peel the pears and pop into the red wine mix.
Cook gently for 10 minutes or until the pear has softened up.
Remove from the heat and cool the pears in the liquid.

For the pastry, in a bowl, cream the butter and sugar until soft and pale in colour.
Add the egg and vanilla and mix.
Finally add the plain flour and mix until you have a soft dough.
Wrap and chill for 30 minutes before needed.
Grease and flour a 10” loose bottom tart ring.
Once the pastry is rested, roll out onto a floured surface until 1/2cm in thickness.
Line the tart ring and trim any excess pastry. Chill the tart.

For the frangipane, cream the butter and sugar, add the eggs one by one.
To this add the ground almonds, essence and plain flour. Mix.

Preheat your oven to 180C/160C fan/350F/Gas 4.

To assemble, spread the Moran’s pear, blackberry amaretto jam on the base of the tart shell.
Spoon the frangapine on top and spread.
Remove the pears from the liquid and cut in half if small or quarters if larger and arrange these around the top of the frangapine.
Sprinkle with flaked almonds and pop in the oven and bake for 45-50 minutes.

Remove and allow to cool, best served with a spoon of semi whipped cream.

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