This recipe can be made into many variations using seasonal fruit, like plums, apples, berries and stone fruits. A Moorish and delicious dessert goes beautifully with vanilla ice cream!
Sweet pastry
Flour for dusting
2 medium pears, cut into eighths,
Core removed and peel skin
Icing sugar for dusting
Whipped vanilla cream to serve
For the Frangipane filling
200g unsalted butter
200g castor sugar
200g ground almonds
2 size 7 eggs
26 cm round tart tin
Pre heat the oven to 180 'C fan bake
Roll the pastry out thinly onto the tart tins
Trim the edges and leave in the fridge while you make the Frangipane filling.
Frangipane filling
Beat butter and sugar together in a bowl until light and creamy.
Add egg one at a time, beating well after each addition.
Add the ground almond and mix well.
Set aside.
Blind bake the pastry for 10 mins then remove the beans and paper
Bake again for 5 mins.
Leave to cool down, while making the filling.
When ready to bake,
Spoon the filling into the pastry tin and smooth over the surface.
Spread evenly with the fruit.
Place the tart in the middle rack in the oven.
Baked for 30 to 40 mins until pastry is Crisp and golden brown.
Remove tart from oven and dust with icing sugar,
Serve warm with vanilla cream or crème fraiche.
Serves 6-8 people