Pear Frangipane tartlets

Pear frangipane Tart (serves 6)

Sweet pastry

Ingredients:

225g plain flour

110g butter

160g caster sugar

1 egg

Method:

Soften butter; rub together with flour & sugar

Add the egg and bring together to form a ball

Chill in fridge for 30mins

Roll out to 3mm thick and press into 5” individual tartlet cases

Prick the base and bake in a pre heated oven @ 160*c until golden

Frangipane

Ingredients:

120g Butter

120g icing sugar

4 eggs

120g ground almonds

25g Plain flour

1 tsp vanilla essence

Method:

Cream butter & icing sugar

Add one egg at a time mixing well

Sift flour to mixture then add the almonds

Add vanilla extract

Tinned half pears need to be fanned ready to top tart

Constructing the tart:

Add two large tbsp of the mixture to each tartlet case

Top with the fanned pear half

Bake in a preheated oven @ 180*c for 13-17 minutes

Serving suggestion:

Melt a little rind less marmalade with the pear juice to make a glaze. When the tart come out of the oven brush with the glaze and serve with vanilla pod ice cream