Originally created in Paris consists in an almond based filling called frangipane, laminated pears coated with a vanilla and cream mixture. On top, toasted almonds and icing sugar to dust. Pears are so versatile and these always look good on camera. Baking tips Grease the tart tin thoroughly with butter. The uncooked pastry shell and frangipane filling go together into the oven. Recipe adapted from 24 Kitchen “Rudolph’s Bakery”. Ingredients Pastry 150 g plain flour 100 g unsalted butter, cold 75 g caster sugar 1 free range egg (L) Frangipane filling 100 g ground almonds 80 g caster sugar 40 g unsalted butter, at room temperature 1 free range egg…
