Ingredients

• 300g/10½oz sweet shortcrust pastry
• 125g/4½oz unsalted butter
• 125g/4½oz caster sugar
• 150g/5½oz ground almonds
• 50g/1¾oz plain flour
• 3 free-range eggs
• beaten
• 1 tsp vanilla extract
• 75g/2½oz flaked almonds
• 3 tbsp apricot jam
• 2 x 410g/14½oz tins pear halves in fruit juice
• drained
• whipped cream
• to serve

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Roll out the pastry on a lightly floured work surface and use it to line a 27cm/10¾in loose-bottomed
• fluted tin. Line the pastry case with baking parchment or aluminium foil and fill with ceramic baking beans (alternatively use uncooked rice or lentils). Bake blind for 15 minutes
• then remove the parchment and baking beans and return the pastry to the oven for an extra eight minutes
• or until the pastry looks dry and faintly coloured. Set aside to cool.
• Reduce the oven temperature to 180C/350F/Gas 4.
• To make the filling
• beat the butter and sugar together until light and fluffy. Add the ground almonds
• flour and eggs. Mix to thoroughly combine. Stir in the vanilla extract and one tablespoon of flaked almonds.
• Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mixture over the apricot jam. Use a pallet knife to smooth the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds.
• Bake for 25-30 minutes
• or until the filling is set and golden-brown.
• Leave to cool in the tin before serving. Serve with whipped cream.