Pear Frangipane Tart

Ingredients:

PASTRY                                                               

100g Butter, Cubed

225g Plain Flour

25g Icing Sugar, Sifted

1 Egg, Beaten

FILLING

175g  Soft Butter

175g Caster Sugar

3 Eggs, beaten

175g Ground Almonds

40g Plain Flour

1 Tsp Almond Extract

8 Fresh, ripe Pears (Peeled, cored and halved)

Apricot Jam, melted and sieved for glaze

25g Flaked Almonds, toasted

Method:

1. If making the pastry by hand, rub the batter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in the clingfilm and chill for 30 minutes or until manageable.

2. Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.

3. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5 cm deep. If possible, chill for a further 30 minutes.

4. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.

5. Lift the tin on to a baking sheet and bake on the floor of the roasting oven for 15-20 minutes until pale golden. After this time put the cold plain shelf on the second set of runners and continue to bake for a further 15-20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.

6. Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream.