Recipe: Pear and Almond Frangipane

Ingredients

For the pastry
100g Butter
Two eggs
two drops of Vanilla extract
175g Sifted plain flour

For the frangipan
200g unsalted butter
200g sugar
Four eggs
100g ground almonds
50g plain flour
One pear-peeled, halved lenghways

Method

For the pastry
Pre-heat the oven to 150c
ina mixing bowl, cream the butter with the eggs until smooth. Gently fold in the flour and vanilla extract. Wrap in cling film and rest for 45 minutes. Roll out and line an eight-inchpastry ring or flan dish. To bake blind, cover the pastry on th bottom and sides of the flan with foiland wieght down with a handful of dried beans or pasta and bake in the oven for 25 minutes, remove from the oven, lift of the foil and allow to cool.

For the frangipan
pre-heat the oven to 180c
In a mixing bowl, cream the butter with the sugar , then beat in the eggs individually using a metal spoon, gently fold in the ground almonds followed by the flour

Half fill the pastry case with the mix and fan the pear slices on top. Then fill the pastry case with the remaining mix. place in the oven and bake until a skewer inserted into the centre comes out clean- about 20-25 minutes

Serve with Mascarpone and fresh berries