Pear and butterscotch frangipane tart

Prep time 45 minutes. Cooking time 40 minutes


50g (1 1/2 oz) castor sugar

Custard or cream to serve

For The Butterscotch Sauce

50g (1 1/2 oz) vegan unsalted butter

50g (1 1/2 oz) muscovado sugar

2 tbs golden syrup

2 tbsp vegan double cream

For The Pastry

200g (7oz) plain flour

100g (3 1/2 oz) butter

1 egg

For The Tart Filling

50g (1 1/2 oz) ground almonds

50g (1 1/2 oz) castor sugar

50g (1 1/2 oz) butter

1 egg

few drops of almond extract

2 pears with stalks, to serve.

I made this for my girls but have no idea what it tastes like due to allergies to almond and pear. I was told it’s delicious! Feel free to give a try Enjoy.


1.Tomake the butterscotch sauce put the butter, sugar and golden syrup into a small saucepan and bring slowly to boil, stirring. Reduce the heat and simmer for 3 minutes or until thick. Stir in the cream, then remove from heat and set aside to cool

2, Make the pastry by rubbing the butter into the flour, then adding enough cold water to bind into a pliable dough. Rest in the refrigerator for 30 minutes, then roll out on a floured surface and use to line 4 tartlet cases about 10cm (4tin) in diameter. Trim the excess with scissors, allowing a little to overhang, and prick all over the base with a fork. I choose to use a tart tin and making it large tart with three pears in the tart.

3.preheat the oven to 180°C (370°F/Gas 4). Line each pastry cases with baking parchment and bake blind for 10 minutes. Remove the baking parchment and beans, brush the pastry with the beaten egg, and return to the oven for 5-10 minutes or until crisp.

4.Spoon 2 tbsp butterscotch sauce into each pastry cases and reserve the rest to serve with the finished tarts. To make the frangipane, whisk together all the tart filling ingredients except the pears until light spoon into the pastry cases to come halfway up the sides.

5. Peel the pears and cut in half through the stalk. Carefully remove the core, then slice along the length like a fan, without cutting all the way through at the stalk end. Use half a pear to top each tartlet, smuggling it down. Bake for 20 minutes or until the pear and frangipane are both cooked. Leave to cool a little.

6. Heat the castor sugar in a small pan, shaking occasionally, until it has liquidfied and turned light brown. Pour onto a none stick baking mat in thin layer and leave to cool for a few minutes. When set, break into. Shards. Serve the tablets with a pool of butterscotch sauce, a quenelle of vegan clotted cream, and caramel shard.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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