The contestants tousled with frangipane tarts in the signature challenge, fretted over flaouna in the technical and vowed to make perfect vol-au-vents in the showstopper.
Most found pastry week a struggle - even star Baker Mat’s creations were underwhelming - but in the end, it was poor Alvin who went home.
But pastry treats don't have to end in disaster.
In the above video, the chefs at Le Gourmet TV demonstrate how to make perfect pear frangipane tarts.
Follow the instructions carefully and you'll have six mini tarts Paul and Mary would be proud of.
Vanilla tart pastry:
1⅔ cup all purpose flour
Pinch of salt
5 tbsp (50g) icing sugar
½ cup (125g) cold butter
Vanilla seeds scraped from bean
2 egg yolks
2 tbsp ice cold water
½ cup (125g) butter, softened
½ cup (125g) caster sugar
1¼ cup (125g) ground almonds
1 tbsp plain flour
To make the pastry:
- Place the flour, salt, icing sugar, butter and vanilla seeds in a food processor and pulse to form breadcrumbs. Then with the motor running, add the egg yolks and water, process just until the dough forms a ball.
- Remove from the food processor and divide into six even balls of dough (around 80g each). Flatten each to a disc and wrap separately in plastic wrap.
- Refrigerate for at least an hour.
To make the frangipane:
- Beat the butter and sugar in a large mixing bowl until pale and creamy.
- Add the egg, beat well and scrape down the sides of the bowl occasionally.
- Add the almond meal and flour, beat until just combined.
- Pre-heat oven to 375ºF
- Roll the pastry into six rounds on a lightly floured surface and press into six removable bottom tart tins, remove excess pastry. Divide the frangipane among the tart cases.
- Fan the pears by cutting slices a few millimeters apart, but leaving joined together at the top. Press pears into the frangipane, and fan them slightly.
- Cook in the oven for around 35 minutes or until golden and cooked through. Serve warm or cold, with a dollop of vanilla sugar infused mascarpone.