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    Pear and frangipane tart

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    Pear and frangipane tart

    Preparation time: 15 minutes
    Cooking time: 45 minutes

    Serves: 8

    Ingredients

    320g puff pastry sheet, unrolled
    100g unsalted butter, softened
    100g caster sugar, plus 1⁄2 tbsp for sprinkling
    100g ground almonds
    1⁄2 tsp almond extract
    1 tbsp plain flour
    Pinch salt
    1 medium British Blacktail Free Range Egg, beaten
    2-3 Essential Conference Pears, halved, cored and cut into wedges
    1 tbsp flaked almonds 

    Method

    1 Preheat the oven to 200 ̊C, gas mark 6. Lay the sheet of pastry on a large, parchment-lined baking tray. Use a sharp knife to score a border 2cm around the edge of the pastry and then prick the base all over with a fork. Bake for 10-12 minutes, then remove from the oven and flatten the base.

    2 Using electric beaters, cream the butter and sugar for 2 minutes until light and fluffy. Beat in the ground almonds, almond extract, flour and salt until combined. Brush a little of the beaten egg around the border of the pastry, then beat the rest into the frangipane mixture.

    3 Spread the frangipane over the base of the tart and arrange the pear wedges on top. Scatter with the flaked almonds, then sprinkle over 1⁄2 tbsp caster sugar. Bake for about 30 minutes or until golden and set, covering loosely with a sheet of foil if it browns too quickly on top. 

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    Cook’s tip
    This tart is just as delicious made with apples in place of the pears.

    And to drink...
    No.1 Sauternes Château Suduiraut, France, is a luscious, honeyed dessert wine from Bordeaux. 

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