Pear Frangipane

This Pear Frangipane is the perfect weekend bake! Relax and take your time with this refined sugar-free treat, we promise this is totally worth it. Beautiful poached pears sat in an almond filling, this sweet treat tastes just as mouthwatering as it sounds!

Serves: 8 - 10

Prep: 45 minutes

Cook: 20 minutes

Ingredients

Pastry

1 ¼ cup plain wholemeal flour
½ cup almond meal
2 tbs Natvia
100g unsalted butter, chilled and cubed
1 egg

Poached Pear

3 pears, peeled cored and halved
1 tsp vanilla essence
1 ½- 2 cups water
1 tbs Natvia

Almond Filling

120g unsalted butter, softened
½ cup Natvia
2 eggs, lightly beaten
1 tsp vanilla essence
¼ cup plain flour
1 ½ cups almond meal

Method

Combine the flour, almond meal and Natvia in the bowl of a food processor. Process until combined. Add the butter and process until it resembles breadcrumbs. Add 1 of the eggs and process until the dough forms a ball. Knead lightly for 1 minutes before rolling into a pointed cone with a flat bottom. Place your palm on the top point and press down to form a disc. Wrap in plastic and refrigerator for 30 minutes.
Poach the pears by placing in a saucepan with the vanilla, Natvia and covering with water. Bring to boil and then lower to simmer. Cover with a lid and simmer for 20-25 minutes, until they are tender. Set aside.
Roll out the pastry and place in a greased loose-bottomed 20cm tart tin. Cover with baking paper and baking weights and blind bake for 8 minutes. Remove the weights and bake for a further 5 minutes. Remove and cool.
To make the filling beat the butter and Natvia until light and fluffy. Add half of the egg mixture and beat until just combined. Add remaining egg mixture and beat until combined. Add the vanilla essence and beat. Fold in the flour and almond meal. Pour into the cooled tart shell, smooth and then place the pears on top. Press down.
Bake for about 15-20 minutes at 160C, until the top is firm. Leave to cool for 15 minutes before serving.