Signora Peccini’s Pear & Frangipane Tart
Signora Peccini, who was Austrian, married to an Italian used to make this tart for us in Perugia when we students living at her house. I have no idea if it is Austrian or Italian in concept, but it is very good either way. The pastry takes a while to do with all the ‘resting’ but it is the best way to get really crisp shortcrust pastry with no soggy bottom! The quantities for the pastry are more than you need but it keeps well for up to a week. I find it easier to make a larger quantity because 3 egg yolks are difficult to divide.
FOR CRUST:
In a large bowl, mix together the butter, icing sugar and egg yolks. Add flour and rub together lightly until breadcrumb texture. Add water, mix briefly and press together. Lightly flour work surface and knead until blended. Flatten, divide into 2 and wrap in cling film. Put in fridge for 1 hour minimum. Take out of fridge and allow to come to room temperarure. Between 2 layers of cling film evenly roll out the dough using a rolling pin to form a circle 2-3mm thick, turning as you roll. Discard top layer of film. Carefully pick up the pastry, turning it over, and place it in loose-based flan tin 23cm diam/4.5cm deep. Remove film. Press against the sides using your fingers. Roll across the top of the tin to remove any excess pastry. Refrigerate for half an hour. Line the case with a circle of greaseproof paper and some dried beans. Bake in pre-heated oven 170°C (340°F) for 10 mins. remove paper and beans. Prick bottom with fork. Bake for further 5 mins until golden.
Remove, brush with the beaten egg and return to oven for 1 minute. Allow to cool.
FOR FILLING:
Cream the butter and sugar together. Add eggs, almond extract, ground almonds and flour. Beat well. Spoon it into the pastry case evenly. Peel, then halve the pears. Scoop out the core. Place each half cut-side down on a board and slice lengthways into 4 or 5 wedges. Lift each half carefully onto the almond mixture, fanning out the slices a little, but retaining definite pear shapes.Your should get 8 halves nicely spaced.
Bake for 35-40 mins (check after 35mins) or until golden. Put on a wire rack. Meanwhile put the jam and the lemon juice in a small saucepan over low heat, stirring all the time. Boil for1 minute, spoon over tart to glaze. Remove outer ring from tart. Eat while still warm with a spoonful of thick cream.
Theo Hodges
Theo Hodges was born in Kent. After a degree in Graphic Design she joined J. Walter Thompson Advertising Agency as an Art Director working on accounts such as Rowntrees, Kraft and The Butter Council. While she was at University in Perugia, Italy she started collecting recipes from friends and family. In 1980 she set up her own design agency: Theo Hodges Design Consultants. For many years when they were young Theo, her sister and six cousins used to spend vacations at her Grandmother’s Victorian vicarage in Kent. ‘The thing about remembering childhood’ she says, is ‘there’s a whole lot of oblivion, and then out of it something floats up, quite sharp and clear. Many of the meals I can still see vividly and various recipes of mine were originally from Granny’s kitchen. ‘The kitchen garden was stuffed with raspberries, huge red dessert gooseberries, strawberries, runner beans, peas and much more with the hens in a shed at the back. But Granny only ate chicken breast and runner beans, followed by raspberries and Jersey cream - and therefore so did we. When raspberries were out of season, and in those days the season was much shorter, Granny made Victoria sponge cakes sandwiched with cream and home-made raspberry jam. On this limited but delicious diet we all thrived’. Theo’s mother was an excellent cook as well, and had been taught by the house- keeper at their house in Mougins, South of France. And once rationing was withdrawn in England in 1952 and good, fresh ingredients became available again, she amassed an enormous number of recipes which has formed the basis for Theo’s collection of family desserts.