Upside-Down Pear and Walnut Frangipane Tart with Honeyed Cream

A warm upside-down tart featuring sautéed pears, walnut frangipane sponge, and a side of sweet honeyed whipped cream.

Baking Vegetarian Dessert Pear Walnut

Estimated Nutrition

Calories

1642.3

kcal / serving

3284.5 kcal total

Carbs

99.2g

per serving

198.4 g total

Fat

132.1g

per serving

264.2 g total

Protein

19.3g

per serving

38.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Caster Sugar

For the caramel base

125

Self-Rising Flour

For frangipane

tbsp

Caster Sugar

For frangipane

Dairy

Butter

For sautéing pears

125

Butter

Softened, for frangipane

piece

Egg

Free-range

150

Double Cream

For the topping

Fruits

piece

Pear

Core removed and sliced

NutsSeeds

100

Walnut

Ground to a powder

Other

tbsp

Honey

To fold into cream

Method

Serve the tart warm with a dollop of honeyed cream.

Melt butter and sugar in an oven-proof pan until light brown.

Sauté pear slices in the caramel for a few minutes and set aside.

Process walnuts until powdered, then blend with remaining frangipane ingredients until smooth.

Spread the frangipane over the pears and level the surface.

Bake in the oven for 12 to 15 minutes.

Invert the tart onto a plate after loosening the edges.

Preheat the oven to 180°C.

Whip the cream and fold in the honey.