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Frangipane Pear & Pecan Trumble

Base: 90g Butter 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 Cup Almond Meal 2 x Large Pears peeled, cored and sliced into wedges. Crumble Topping: Cup Plain Flour Cup Shredded Coconut 3 Tbsp Brown Sugar Cup Chopped Pecans 1 - 2 Tbsp Butter, Softened Method: Base: 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. Crumble: 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. Source: