Tarts

Pear Tart

4 Pears
2 lemons, zested and juiced
300g golden caster sugar

FRANGIPANE
200g butter at room temperature
200g icing sugar
3 eggs
200g ground almonds
50ml dark rum

PASTRY
140g butter
20g golden caster sugar
1 egg
225g plain flour

Cream the butter with the sugar then add the egg and mix. Add the flour and bring together to form a soft dough then chill for 20 minutes.

Peel the pears and rub with the juice of one lemon. Put the sugar in a medium pan with 500m1 water and the peeled zest and juice of the other lemon. Bring to the boil then turn down to a simmer. Add the pears then cook until just soft. Leave to cool in the syrup.

To make the frangipane, beat the butter and sugar, then beat in the eggs, almonds and rum.

Heat oven to 170C. Roll out the pastry until large enough to line a 25cm tart ring or case. Carefully line the tart case with the pastry leaving the edges overhanging. Fill with baking paper and beans then bake for 15 minutes. Take out the paper and beans and bake for another 5 to 10 minutes, until golden and firm.

Turn down the oven to 140C. Spoon the frangipane into the case to make an even layer of about 1cm. Core and slice the pears and arrange them around the tart on top of the frangipane. Dust with icing sugar and cook for 40-45 minutes.

Cool and serve with vanilla ice cream or cream.

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