Almond and pear tart

Method

1. Preheat the oven to 200C/gas 6.

2. For the sweet pastry: put the flour, sugar, butter, egg and a splash of water into a mixing bowl and mix together to form a dough.

3. Roll out on a lightly floured surface and use to line a 30cm shallow round cake tin.

4. For the frangipane: cream the butter and sugar together and add the eggs and egg yolks one at a time. Add the calvados, flour and ground almonds and mix well. Spread the frangipane over the base of the dough in the cake tin.

5. Fan out the pear slices on top of the frangipane from the edge to the middle in the form of a cross.

6. Bake for 25 minutes or until golden brown. Brush with apricot jam while still warm and serve immediately.

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Ingredients

For the pastry

375g strong white flour, plus extra for dusting
250g caster sugar
125g Butter, softened
1 egg

For the frangipane

200g Butter, softened
200g caster sugar
2 Eggs
2 egg yolks
splash Calvados
60g Flour
200g ground almonds
4 Pears, thinly sliced
100g apricot jam, warmed

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