Chamomile and Pear Tart with Toasted Hazelnut Frangipane

Ingredients

• Butter (cold, cubed)125g
• Powdered sugar50g
• Almond flour25g
• All-purpose flour200g
• Egg yolk1
• Ice water15g
• Salt2g
• Butter (softened)100g
• Granulated sugar100g
• Eggs2
• Hazelnut flour (toasted)120g
• All-purpose flour15g
• Dried chamomile flowers8g
• Heavy cream80g
• Ripe pears (Bartlett or Comice)3
• Honey30g
• Lemon juice10g
• Apricot jam (for glaze)40g

Method

1. 1.Cream cold cubed butter, powdered sugar, almond flour, and salt until just combined. Add egg yolk and ice water, mix briefly, then fold in flour until the dough just comes together.
2. 2.Flatten into a disc, wrap, and chill for at least 1 hour.
3. 3.Warm the cream gently, add chamomile flowers, cover and steep for 20 minutes. Strain, pressing out all liquid, and cool completely.
4. 4.Beat softened butter and sugar until light. Add eggs one at a time, then fold in toasted hazelnut flour, flour, and the chamomile cream.
5. 5.Roll chilled dough to 3mm and line a 24cm fluted tart ring. Dock the base and chill 20 minutes.
6. 6.Peel and halve the pears, remove cores, then slice each half thinly lengthwise, keeping the slices connected at the top.
7. 7.Spread frangipane evenly into the chilled tart shell. Fan the sliced pear halves on top, pressing gently into the filling.
8. 8.Drizzle honey over the pears. Bake at 175°C for 40–45 minutes until the frangipane is golden and set through.
9. 9.Warm apricot jam with lemon juice, strain, and brush over the tart while still warm. Cool on a rack before serving.