Pear and Frangipane Tart for Seker Bayram

Pear and Frangipane Tart with Yufka

With Seker Bayram just around the corner I’m practising sweet stuff. Whilst I’ll make salted peanut caramel and fudge for the children I’ll make grape cake and this frangipane pear tart for the adults.

The grape cake recipe (Italian Grape Cake) remains one of the most popular posts on this blog and is read all over the world. This tart is just as easy to make and it works well with slightly under ripe pears.

I use yufka, the filo like Turkish wraps, because it’s just too damn hot to make pastry at the moment – it was over 40 degrees again today – but you can use sweet shortcrust or genuine filo pastry if you want to or you live somewhere sensible and can buy frozen pastry.

Pear and Frangipane tart

Half sheet of yufka
Melted butter
Runny Jam (is there any other kind in Turkey!)
Two large pears.

100 grams sugar
100 grams butter
100 grams ground almonds
2 eggs
Zest of lemon

Butter a pyrex dish and line it with half a sheet of yufka, treat it like filo pastry, don’t worry if it wrinkles. Trim the overlap and brush with melted butter.

Pour a little runny jam into the bottom, I’m using mulberry but any jam will work.

Peal the pears and slice in half, take the core out with a spoon or melon baller.

Make cuts all the way through the pear starting ¼ inch down from the top of the pear half, then press downwards and the pear will fan out. Don’t worry if it breaks!

Whisk the butter and sugar together until pale and fluffy and add the eggs and whisk some more. Add the ground almonds gradually and the grated zest of a lemon.

Pour the frangipane mixture on top of the jam and then press the fanned out pear halves into the mixture.

Brush the pears and the visible yufka with melted butter and scatter with sugar. I put granulated sugar and a piece of left over vanilla pod into an old pepper mill and this works really well on this kind of thing as we can’t get castor sugar here.

Bake in medium oven for 30 minutes until frangipane is risen and golden. You may need to cover with foil for the last ten minutes to stop the edges of the yufka from burning.

Serve warm with cream.