Pear and frangipane tart

Preheat the oven to 200 degrees 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.

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.

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.