Pear Frangipane

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 :-)

Sweet pastry

500g Plain flour

250g Butter

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

Almond Cream

150g Butter/margarine

150g Caster sugar

150g Ground almonds

3 Eggs

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.

Enjoy!