Pears are in season here now, falling off the tree's in droves & bringing the wasps out, but I won't hold that against them!
Our pears are quite hard so I tend to cook with them. Frangipane is one of my fave desserts, the Apricot one is to die for , so I thought I would try it with pears & found this interesting recipe. I am serving it to guests tonight & will post their response :-)
500g Plain flour
125g Caster sugar
1 Large egg
Beat butter & sugar together till light & fluffy. Add the egg & combine. Add the flour a little at a time. Put the dough in the fridge for 30 mins to rest. Take the pastry & leave for 10 mins. Grease the bottom of flan tin Roll out to fit a 20-30c flan tin. It may fall apart so patch it together, when the tin is ready put it in freezer for 15 mins or in fridge for 30.
Blind bake it 200c for 10 mins then set aside to cool. Reduce oven temp to 180c
150g Caster sugar
150g Ground almonds
50g Plain flour
1/2 tsp Vanilla essence
Pears peeled cored & sliced in half or quarters
Beat together sugar & butter/margarine. Add eggs one at a time till combined. Add vanilla essence & stir in. Sift together almonds & flour & slowly add to mixture. mix till creamy.
Spread the cream evenly in pastry case & place pears cut side down. Bake for 30 - 40 mins till risen & golden brown. It will be firm to touch.
Heat 2 tsp jam, I used white plum jam, & brush this over the pears & tart to glaze. Refrigerate. Can be made a day before needed.
Serve warm or at room temp with cream or ice cream.