Here at Insomnia, we’re proud to be an indigenous 100% Irish owned coffee company. It is part of our strategy and customer promise to source locally where possible. With this in mind we would like to introduce to our customers, one of our suppliers each week and give you the chance to recreate at home one of their scrumptious treats, available now as part of the new Autumn range.
This week we will be introducing you to Julie and Fred, the fifth generation of bakers at Lumley’s. We will also be sharing their scrumptious recipe to make Pear & Frangipane Tart, so you can try for yourselves at home.
Ever since their great great grandmother Jane Lumley opened her bakery 151 years ago in Tullamore, Co Offaly. Lumley’s bakery have been serving to make the best baked goods using the finest ingredients. Sister and brother Julie and Fred, are the fifth generation of Lumley bakers.
Lumley’s involvement with Insomnia goes back almost 20 years, when we were only a couple of cafe’s, no longer the case!
They have always made continental bread and pastries with an Irish twist. Insomnia buys almost 20 varieties of their products daily. This varies with the seasons.
Pear & Frangipane Tart
This season try their new Pear & Frangipane Tart, mouth-watering almond cream with pastry base, sandwiched with raspberry jam and topped with sliced pear, yum yum! Click HERE to learn how to make this gorgeous tart.
Serves 6 – 8 people
- 20cm round base bottom flan tin
- Oven 190°c/fan oven 170°c
- 500g shortcrust pastry
- 12oz tin pears, drained
Ingredients – Frangipane Filling
- 125g butter, softened
- 125g caster sugar
- 125g ground almonds
- 30g flour
- 2 eggs
- Cream butter and sugar, beat in eggs one at a time, fold in ground almonds and flour
- Roll out pastry to size of flan tin plus a little extra.
- Line the tin and cut off excess
- Spread frangipane mixture evenly in the pastry base
- Place sliced pears on frangipane mixture in a pleasant pattern
- Bake for 50 mins to 1 hour
- Cool slightly before removing from tin
Delicious with cream or Creme Fraiche.
Be sure to keep an eye out next week to see what supplier we will be introducing along with their delicious new Autumn range product, and how you can make it yourselves at home.
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