Poached pear frangipane tart

Method

1. Step 1

   Place pears in a medium saucepan. Add cranberry juice and enough water to cover the pears. Cover with a disc of baking paper. Bring to the boil over high heat. Reduce heat to low and simmer for 20-25 mins or until the pears are just tender. Set aside to cool completely in the poaching liquid. 

2. Step 2

   Preheat oven to 180°C. Place the biscuits in a food processor and process until finely crushed. Add the almond meal and butter and process until just combined. Spoon the biscuit mixture over the base and side of a 4cm-deep, 22.5cm (base measurement) round fluted tart tin with removable base. Place on a baking tray. Place in the fridge for 30 mins to chill.

3. Step 3

   To make frangipane filling, use an electric mixer to beat the butter, sugar and vanilla in a bowl until light and fluffy. Add the eggs, 1 at a time, beating until just combined. Stir in the almond meal, flour and brandy or vanilla. Spoon into the prepared pan and use the back of the spoon to smooth the surface.

4. Step 4

   Transfer the pears to a clean work surface, reserving ¼ cup (60ml) of the poaching liquid. Pat the pears dry with paper towel. Halve pears and remove and discard cores. Cut the pear into 5mm-thick slices. Arrange over the top of the filling, overlapping slightly. Bake for 45-50 mins or until the tart is golden and firm to touch. Set aside to cool slightly. Brush warm tart with reserved poaching liquid to serve.