Pear frangipane tart

This is a lovely classic piece of patisserie and not at all difficult to make, especially if you use a processor.

Frangipane is made with ground almonds, using the following ingredients.

100g ground almonds
100g plain flour
100g caster sugar
100g softened unsalted butter
1 large egg, plus one egg yolk

Put the dry ingredients and butter in the processor and mix until the butter is amalgamated, then add the eggs and process until everything forms a paste. This is ready for use and can be set aside until required.

Butter a 9″ loose-bottomed tart ring and line it with thin plain pastry, which you should prick all over with a fork. My pastry was made in the processor using 120g plain flour, 90g unsalted butter, 2 eggs and a pinch of salt, which was left to rest in the fridge for at least 2 hours before rolling out.

Chill the pastry case again and then spread the frangipane across it.

Finally top with peeled, halved and cored pears that you have made cuts across and bake on the middle shelf of the oven, preheated to 160C for an hour.

Leave the tart to cool slightly and carefully remove it from the tart ring.

At this point you can, if you wish, glaze it with some sieved apricot jam or quince jelly, thinned with hot water.

This is nice at room temperature served with whipped cream, crème fraiche or vanilla ice cream. A glass of sweet dessert wine is also nice with it.

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