Pear frangipane

In my opinion, a frangipane tart is just a tart with cake mixture and a dash of fruit. I used pear as it was the only suitable fruit in my fridge, but plums, apricot, peaches, DEFINITELY cherries and most stone fruits work well. I don't think apples would work particularly well because they're best in a plain apple pie, apple crumble, or tarte tatin.

Ingredients

For the pastry

300g plain flour

150g unsalted butter (cold and diced)

125g caster sugar (recipes tend to use the same amount of butter and sugar, but you'v got a sweet filling and sweet fruit so i don't think it's necessary)

water

For the frangipane

4 eggs (make sure they have been left out at room temperature for at least 30mins prior to use)

110g butter (softened!)

110g caster sugar

100g ground almonds

dash of vanilla essence-optional

dash of almond essence- optional

1 tbsp plain flour

For the topping

fruit

For the pasty:

Thoroughly mix the sugar and flour, then add the butter.

Turn the mixture into a crumble by hand, or alternatively use food processor.

Add enough water for the mixture to become a dough.

Wrap the mixture in cling film, and leave to set in the fridge whilst you make the frngipane filling

Preheat the oven to 180C.

For the frangipane filling:

Cream together the sugar and softened butter.

Add the eggs in slowly and mix. Make sure the mixture does not curdle or separate.

Add the flour and ground almond to the mixture.

Roll out the pastry and cover a tart case. Prick the bottom.

Blind bake the pastry (put greaseproof paper on the pastry, and add baking beans and rice).

Cook for 20 mins in the preheated oven.

When the pastry has been in the oven for 20mins, take it out and take off the greaseproof paper and beans.

Put the frangipane filling into the tart case, top with the fruit and leave to cook for 30mins.

This dessert is best enjoyed warm with ice-cream, or cold with a glass of liqueur which matches the fruit.

Variations

Use a mixture of ground almonds and FLAKED almonds in the frangipane filling to give texture.

Use dessicated coconut in the frangipane mixture

In the pastry use any sugar except dark brown sugar as it's not sweet enough.