If you’re obsessed with home-grown, delicious and nutritious rooibos like us, you must try this rooibos-pear frangipane tart recipe!
SERVES 6 // COOK TIME 40 min + overnight
INGREDIENTS
For the rosé-poached pears
2 cups rosé wine
2 cups water
1 cup brown sugar
¼ cup rooibos tea leaves
5 cm lemon rind
1 cinnamon stick
3 pears, peeled
For the pastry
125 g butter, at room temperature
1 cup white sugar
1 egg yolk
1 tsp vanilla essence
¼ tsp baking powder
1½ cups cake flour
3–4 tbsp cold water
For the frangipane creme
100 g butter, softened
1 cup icing sugar
1 tsp vanilla essence
1 egg
1 cup almond flour
1 tbsp cake flour
To decorate
Flaked almonds
METHOD
For the rosé-poached pears
1. Place all ingredients but pears in a pot and bring to a simmer.
2. Add the pears and simmer for 20 minutes, until soft but not falling apart.
3. strain out the pears, slice and remove the cores. set aside.
For the pastry
1. Cream together butter and sugar until pale.
2. Add egg yolk, vanilla and baking powder, and whisk until well combined.
3. Using your beater on a low speed, add the flour and water, 1 tbsp at a time, until the dough comes together. Roll into a ball, wrap in cling film and refrigerate overnight.
4. Preheat oven to 170°C and grease a springform cake tin.
5. on a lightly floured surface, roll out the dough to about 1 cm thick. Press into the base of the tin and prick all over with a fork.
For the frangipane creme
1. Cream together butter, sugar and vanilla until pale.
2. Add the egg and mix well.
3. Fold in the almond flour and cake flour.
To assemble
1. spread the almond creme over the pastry. Arrange the poached pears on top. sprinkle with the flaked almonds.
2. Bake for 30 minutes, until golden brown and set.
Recipes & styling: Chiara Turilli
Photography: Samantha Pinto
DID YOU KNOW? Frangipane is a sweet filling made from or flavoured with almonds, named because frangipani flowers were originally used to give it its taste. (Don’t try this at home!) It can be used to fill all sorts of cakes and pastries.
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