Ingredients

• 55g/2oz butter
• 55g/2oz caster sugar
• 1 pear
• core removed and sliced
• 100g/3½oz walnuts
• 125g/4½oz butter
• softened
• 125g/4½oz self-raising flour
• 3 tbsp caster sugar
• 2 free-range eggs
• 150ml/¼ pint double cream
• 2 tbsp honey

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Melt the butter and sugar in a small
• oven-proof frying pan over a low heat until the sugar starts to turn light brown. Add the pear and lightly sauté for a few minutes. Place to one side.
• For the frangipane
• place the walnuts into a food processor and whiz until a powder. Add the remaining frangipane ingredients to the food processor and whiz again until smooth. Spoon the mixture over the pears and level the top.
• Put the frying pan into the oven and bake for about 12-15 minutes or until the frangipane is cooked. Loosen the edges of the tart
• then carefully turn over onto a plate.
• For the honeyed cream
• whip the cream in a mixing bowl and fold in the honey. Spoon the honeyed cream over the tart. Serve warm.