Mulled Wine Poached Pear Frangipane Tart

Moran's mulled wine poached pear frangipane tart

Serves 10


Mulled wine poached pears

  • 5 firm pears
  • 1 bottle red wine
  • Whole cinnamon, star anise, cloves
  • 1 large orange juiced, and halved
  • 100g brown sugar
  • 200ml tonic water

Sweet pastry

  • 125g butter
  • 125g caster sugar
  • 1 medium egg
  • dash vanilla
  • 250g plain flour

Frangipane filling

  • 1 Jar Moran's Pear, blackberry & amaretto jam
  • 115g butter
  • 115g caster sugar
  • 115g ground almonds
  • 3 medium eggs
  • 15g plain flour
  • 3 drops almond essence
  • 30g flaked almonds

Cooking Instructions

  • For the mulled wine pears, place your red wine, spices, tonic, sugar, orange juice and rind into a pot and bring to a gentle simmer.
  • Peel the pears and pop into the red wine mix.
  • Cook gently for 10 minutes or until the pear has softened up.
  • Remove from the heat and cool the pears in the liquid.
  • For the pastry, in a bowl, cream the butter and sugar until soft and pale in colour.
  • Add the egg and vanilla and mix.
  • Finally add the plain flour and mix until you have a soft dough.
  • Wrap and chill for 30 minutes before needed.
  • Grease and flour a 10” loose bottom tart ring.
  • Once the pastry is rested, roll out onto a floured surface until 1/2cm in thickness.
  • Line the tart ring and trim any excess pastry. Chill the tart.
  • For the frangipane, cream the butter and sugar, add the eggs one by one.
  • To this add the ground almonds, essence and plain flour. Mix.
  • Preheat your oven to 180C/160C fan/350F/Gas 4.
  • To assemble, spread the Moran's pear, blackberry amaretto jam on the base of the tart shell.
  • Spoon the frfrangipanen top and spread.
  • Remove the pears from the liquid and cut in half if small or quarters if larger and arrange these around the top of the frangipane.
  • Sprinkle with flaked almonds and pop in the oven and bake for 45-50 minutes.
  • Remove and allow to cool, best served with a spoon of semi-whipped cream.
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