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.

Estimated Nutrition

	Per Serving	Total
Calories	1642.3 kcals	3284.5 kcals
Carbohydrates	99.2 grams	198.4 grams
Fat	132.1 grams	264.2 grams
Protein	19.3 grams	38.6 grams

Cook Time

20 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

55
g

Caster Sugar

For the caramel base

125
g

Self-Raising Flour

For frangipane

3
tbsp

Caster Sugar

For frangipane

Dairy

55
g

Butter

For sautéing pears

125
g

Butter

Softened, for frangipane

2
piece

Eggs

Free-range

150
ml

Double Cream

For the topping

Fruits

1
piece

Pear

Core removed and sliced

NutsSeeds

100
g

Walnuts

Ground to a powder

Other

2
tbsp

Honey

To fold into cream

Steps

Preheat the oven to 180°C.
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.
Whip the cream and fold in the honey.
Serve the tart warm with a dollop of honeyed cream.