pear frangipane tart with black sesame seeds

"De Tout Coeur Limousin has a knack for elegance on a plate, and this tart, which taps into the beauty of black sesame, is no exception."

Dale Berning Sawa, The Guardian

pear frangipane puff pastry tart with black sesame seeds

pear frangipane tart with black sesame seeds 

Pear frangipane tart with black sesame seeds. The sprinkling of black sesame seeds add a delicious nutty flavour and contrast to the soft and sweet pear frangipane. Perfect at anytime - a decadent breakfast or afternoon pastry with a cup of tea or coffee or serve warm as a dessert with a spoonful of thick creme fraiche or ice cream. It would also be great with apricots or fresh peach slices instead of the pears too. A new favourite here at De Tout Coeur Limousin - and one we will definitely be making again. 

ingredients:

1 puff pastry sheet rolled into 30 cm diameter circle 

2 pears peeled, cored and cut into eight segments lengthwise

50g ground almonds

50g caster sugar

50g plain flour 

50g butter room temperature

1 pinch salt

2 tbsp black sesame seeds

1 tsp rose water or almond essence

2 eggs

method:

preheat the oven to 200C/gas 6/400F

line a 25cm flan dish with the pastry sheet leaving the edges hanging over the edge of the dish

to make the frangipane filling add the butter, flour, ground almonds, sugar, 1 egg, pinch of salt and almond essence/rose water to a large mixing bowl and beat until smooth and well blended

spread the frangipane over the prepared pastry case, place the pear slices evenly on top of the frangipane filling and sprinkle with 1 tbsp of black sesame seeds

fold over the edges of the pastry, beat the remaining egg and brush over the pastry, and sprinkle with the remaining 1 tbsp black sesame seeds before putting in the oven

bake for 25-30 minutes or until golden. Leave to cool for 10-15 minutes before cutting into slices if you are serving immediately. Delicious hot or cold. 

This recipe has also been published in The Guardian

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