in the kitchen
Ingredients
- 1 pre-baked 23 cm tart shell
- 100 g soft butter
- 100 g caster sugar
- 100 g ground almonds
- 2 eggs
- 1 tbsp dark rum
- 4 ripe Williams pears, peeled, halved and cored
- 2 tbsp flaked almonds
Method
1
Beat butter and sugar until pale. Beat in eggs one at a time, then fold in ground almonds and rum to make frangipane.
2
Spread frangipane evenly in the pre-baked shell.
3
Slice each pear half thinly keeping it attached at the stem. Fan out and press gently into the frangipane.
4
Scatter flaked almonds on top and bake at 175 C for 35-40 minutes until golden and set.