See Also: Mincemeat, almond and pear tart(recipes)
No-pastry pear and almond tart(recipes)
Pear tart(recipes)
Blueberry-Pear Tart(recipes)
Fragrant pear tart(recipes)
Pear and stilton tart(recipes)
Warm Pear Tart(recipes)
Spiced Pear Tart(recipes)
Plum and almond tart(recipes)
Prune and almond tart with Armagnac(recipes)

Mincemeat, almond and pear tart (recipes)








Serves 10



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



1 x 11in/30cm loose-bottomed flan tin1 quantity sugar pastry (see separate recipe)4 tbspof mincemeat (see separate recipe)2 pears, peeled, cored and quartered4oz (100g) softened butter4oz (100g) soft light brown sugar4oz (100g) ground almondsfew drops of vanilla extract2 large eggs3 tbsp dark rum2 tbsp apricot glaze



Method



1. preheat oven to 160C/325F/Gas 3/140C for fan oven2. Place your flan tin on a baking tray. Line the flan tin with the pastry. Make sure you let the excess pastry hang over the sides but do not trim it off. 3. Spread the mincemeat over the bottom of the pastry and then arrange the pears on top.4. Mix the butter and sugar together and then add the almonds and the eggs. Pour in the rum and add the vanilla extract. Spread this mixture over the top of the pears and bake in the oven for 40 - 45 minutes until the frangipane is set. It should be golden brown and firm.5. When cooled, warm through the apricot glaze and brush over the top of the tart.