T B


This classic French tart has a lovely rich almond frangipane filling. Choose pears that are firm, but not rock hard.


Serves 6‐8 Ready in


1 hour 30min + chilling


Ingredients: • 225g ready‐made puff pastry


• 75g unsalted buer, soened


• 75g caster sugar • 2 medium eggs, beaten • 1 tsp almond extract • 75g plain flour • 100g ground almonds


• 3 firm pears, peeled, halved and cored


• 2 tbsp apricot glaze, warmed (see Tip)


1. Roll out the puff pastry on a lightly floured surface and use to line a 23cm round fluted flan n. Trim the edges and prick the pastry all over with a fork. Chill in the fridge for 30 minutes.


2. Beat the buer and sugar


together in a bowl unl pale and fluffy. Gradually beat in the eggs, then the almond extract. Si over the flour and fold in with the ground almonds to make a smooth mixture. Preheat the oven to 200C/ fan 180C/Gas 6. Place a heavy baking sheet in the oven to heat up.


3. Spread the mixture in an even layer in the chilled pastry case. Place one pear half, cut side down, on a board. Using a sharp knife, carefully slice widthways through the pear half about 10 mes. Repeat with the other pear halves, keeping them in their shape.


4. Arrange the sliced pears on top of the almond mixture, fanning them out slightly.


Place the flan n on the hot baking sheet and bake for 30 minutes. Reduce the oven temperature to 180C/ fan 160C/ Gas 4 and bake for a further 20‐25 minutes unl golden. Cover the tart loosely with foil for the last 15‐20 minutes of the cooking me to prevent the top from over‐ browning.


5. Leave the tart to cool for 10‐15 minutes then glaze the top with the warmed apricot glaze. Serve warm or cold with crème fraiche, if liked.


TIP Look out for small jars of apricot glaze in the baking secons of supermarkets, or make your own by pushing 3‐4tbsp of warmed apricot jam through a fine‐holed sieve.


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