Wednesday, July 13, 2011

Frangipane Pear & Pecan Trumble....

It's winter here in Australia for all those on the other side of the world enjoying summer time! I am SO jealous.... anyway if it was summer here I wouldn't be able to enjoy desserts like these Frangipane Pear & Pecan Trumble... Phew say that 20 times with your mouthful! Trumble??? You ask.... what the heck is she on?

Well I will let you in on my craziness - this delectable tart combines the best of both dessert worlds - the buttery base of a tart and the crunchy topping of a crumble. The perfect combination on a winter's night served with custard or a drizzle of fresh cream. Ooohhlala! Trumbles are so in... well in my kitchen they are!

With delicious pears being in season right now I could not go pass creating a dessert incorporating this perfect winter fruit! Pecans are a great addition adding a nice crunch and nuttiness. The frangipane filling adds the gooeyness to off set all those crunchy aspects of the crumble and base.

I enjoyed a wonderful afternoon whipping up this Trumble. It was a cold winter's afternoon, windy and frigid outside but I was warm and cosy in my kitchen with our wood fire burning and the oven on and I was up to my elbows in pastry and crumble. No pressing needs, to do list completed, dinner prepared just me and my "Trumble". For me that's my "Me time", sifting, whipping, stirring, baking. The worries of the world left at the door.

Frangipane Pear & Pecan Trumble


90g Butter
¼ Cup Sugar
1 Tsp Grated Lemon Rind
1 Egg
1 Cup Plain Flour
2 Tbsp Custard Powder

Frangipane Filling:
40g Butter
1 Tsp Vanilla Essence
2 Tbsp Castor Sugar
1 Egg Yolk
2 Tsp Plain Flour
½ Cup Almond Meal

2 x Large Pears – peeled, cored and sliced into wedges.

Crumble Topping:
½ Cup Plain Flour
½ Cup Shredded Coconut
3 Tbsp Brown Sugar
¼ Cup Chopped Pecans
1 ½ - 2 Tbsp Butter, Softened


1.    Preheat oven to 180 degrees
2.    Cream butter and sugar in a bowl with an electric mixer. Add rind and egg and beat well until combined.
3.    Stir in flour & custard powder and mix until combined. Press evenly into a lined lamington tin and bake for 10-15 min. Remove and let cool for 10 min.

Frangipane Filling:
1.    Beat butter, extract, sugar and egg yolk in a bowl with an electric mixer until light and fluffy.
2.    Stir in flour and almond meal until combined.
3.    Once base has cooled spread the frangipane filling evenly over the base.
4.    Carefully arrange pear wedges in a line across the frangipane filling.

1.    In a small bowl add flour, sugar and butter. Mix the butter in with your fingertips until it resembles fine breadcrumbs.
2.    Stir in pecans and coconut and spread evenly over the pears.
3.    Place in oven to cook for 25 min or until golden brown.

Serve with warm custard or a drizzle of fresh pouring cream.

You could also make this into a summery dessert by replacing the pears with peaches, nectarines or even cherries and the pecans with macadamia's and serve cold with ice cream or a dollop of Greek yogurt!


What mad creations have you whipped up in your kitchen lately?

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