A delicious autumn fruit frangipane tart with almonds topped with a lime syrup. A great way to try something different with lots of taste.
Many types of pears are in season right now in the Southern Highlands of NSW, Australia, as autumn reaches its final few weeks.
With the wood-fired oven burning every night, it’s just too tempting not to bake, so I turn to low cholesterol alternatives to butter.
The pastry in this tart is made with fat-free yoghurt and extra virgin olive oil. Topped with the goodness of Corella pears and almonds, the filling uses free range whole egg and is flavoured with vanilla bean paste and a splash of Amaretto liqueur.
Corella pears are named after the colourful Australian Corella parrot.
These pears are great eaten raw and in salads. They are also perfect for decorative slicing onto tarts, as they hold their shape well even when ripe.
Amaretto liqueur is almond flavoured, so it enhances the flaked almonds topping this tart. A lime syrup glaze creates a tangy burst and glossy finish.