“Frangipane” (almond Cream) and pears tart with extra virgin olive oil Toscano PGI pastry


For the pastry
300g of all- purpose flour
100g of sugar
100 g of extra virgin olive oil
2 eggs
1 teaspoon of baking powder
1/4 vanilla bean seeds
A pinch of salt
For the “frangipane” cream
100g of butter (softened)
100g sugar
100g ground almonds
3 spoons of all-purpose flour
1 organic egg
1 teaspoon of sweet wine

3 ripe Williams pears



Separate the egg yolks from the whites.
Beat the yolks in a bowl gradually incorporating the olive oil. Once the oil is well mixed add the sugar and keep stirring with a wooden spoon.
Then add the sifted flour, the baking powder and a pinch of salt and start kneading with your hands. Add the egg whites and knead until the dough is smooth and homogeneous.
Wrap tightly in plastic wrap, and let it rest for 30 minutes in the fridge.
In the meanwhile prepare the frangipane cream.
Beat all the ingredients together with an electric whisk until you obtain a smooth and fluffy texture.
Roll out the dough on a working surface lightly dusted with flour and line a rectangular cake pan with it. Press carefully the dough into the edges of the cake pan. Cut the excess
pastry with a knife, knead it once more so you can use it to decorate the tart.

Top the dough with the almond cream and smooth to the edges.

Peel the pears, remove the core and slice them. Prick the pear slices with a toothpick (in order to let the pear juice drain during the baking) and arrange them over the top of the cake one after another.
Now you can use the leftovers of dough to create some flowers or strings to decorate the tart.
In a preheated oven, bake at 180 °C (356 °F), for 30-35 minutes until the tart will be golden brown.