Frangipane Pear Tart

Pastry 150g of Plain Flour 50g of Almond Flour 2 heaped tbsp of Icing Sugar 100g of Butter 1 medium-large Egg Frangipane 100g of sugar 100g of butter 109g of almond flour 2 large eggs Pears 3 Ripe Firm Pears Poached, halved and cored. You can also use Canned pears for this if you want Sugar glaze 50ml of boiling water 50g of sugar You can also use heated apricot jam here. I do this on my tea bracks and hot cross buns. Heated clear apple jam works well too. This is all optional Par Bake the tart crust for 15 minutes at 175C. Remove the paper and beans then give another 5 minutes. It doesn’t need to be too brown Fill with the frangipane once it cools. Slice and place the poached pears on top. Scatter a few slivered or shaved almonds on top then bake for around 40-50 minutes. Cover with some foil if it gets too dark. Check with a knife or a skewer to see if it’s done. Brush with the glaze while it’s warm. Enjoy as us or with Ice cream, whipping cream, custard or…all three! 😉