Pear Frangipane Tart

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