these tarts were conceived of initially as an exercise in waste management. i had lots of shortcrust pastry, lots of hopes, and so many dreams. but more to the point i had the need to not do what i was meant to be doing – a need which always, invariably ends in baking. the french left was going to have to wait…because i was filled with a sudden, unexpected and extremely pressing sense of urgency to use up my chilled pastry. and i doubt the communards would disapprove of my pear and almond tarts. as it happened, the amount of pastry i had remaining only made for ten tartlets and as a result, i was left with a glut of frangipane mixture. so i was forced to turn that into a cake. mores the pity. it was more of a cake-tart. i spent some minutes looking at the almond mixture – trying to work out the science which would transform this from tart filling to cake, in and of itself. ‘what does it need?’, i asked out loud, much to the consternation of those around me trying to record audio (yes these cakes are the product of a very artistic, if occasionally fraught environs). it had butter, it had sugar, it had eggs, and it had ground almond substituting flour. all it lacked was air and, henceforth and forthwith, lift. so i took my almond mix and to it i added one whisked up egg white and a smattering of baking powder. and poured it into a cake tin. i also lined it with the roasted pears left over from the tartlets, which were, in turn, left over from the free-form pear and raspberry tart, which were loosely based on left overs from some teacakes, which lay in the house that jack built. so here they are – the tartlets and a tart cake. both were lovely and didnt taste like leftovers at all.
1/2 quantity shortcrust pastry – divided into ten tartlet tins – pre-baked, ready to rock
350g ground almond
1tsp vanilla extract
4 pears roasted (in oven on 200 degrees with 2 tbsp vanilla sugar and a few knobs of butter. i used vanilla paste – and tossed the pears in the sugar and vanilla in a bowl before spreading them out on a baking tray to cook – until tender which is about 30 minutes)
couple handfuls of raspberries
preheat the oven to 190 degrees. make the almond mix. beat the butter and sugar together until pale and fluffy. add in the ground almonds, then the vanilla and beat to combine. then add the eggs one at a time and beat until fully incorporated. what you have now is beyond description – its golden, sweet, textually mind blowing heaven. what you no longer have is self-restraint. so at this stage, take a moment to enjoy.
pour the almond mix into the tart cases – filling them almost to the top.
then press the fruit into each one. you can of course exercise your freedoms and use any fruit you choose. and you do not need to roast them first. i did for unrelated practical reasons but mainly on account of a total lack of direction – but they did seem to taste lovely roasted, their flavour concentrated and intensified and given the tarts are only in the oven for 20 minutes, it helped that they had already had some cooking. this again depends on their ripeness. mine were like rocks.
i also used some leftover frozen raspberries – so push them into the top. frozen is probably better because there didnt appear to be any bleeding…which is all you can ask of a raspberry in a cake.
put them into the oven for 20 minutes or until golden
and then there were more….
if you are mad enough to continue on in the belief that you are responsibly managing potential waste (by making another cake that had no where to go and nothing to do, thereby only adding one more step before it all goes to the bin) then take your leftover frangipane mixture. to it, fold in one egg white, which has been whisked to stiff peaks and give it a tsp of baking powder. mix together and then pour into a greased 21cm cake tin. arrange your leftover pears on top, which ever way you see fit and push them in gently to the cake mix
put into the oven, which yes, is still on but turned down to 180 degrees for 30-40minutes or until golden brown