Preparation method

Pastry:

• Preheat oven to 180’C
• Pulse flour, sugar, salt and chilled cubed butter.
• Add eggs and blend to form dough.
• Knead lightly to form a ball and wrap in cling film.
• Allow to rest in the fridge.
• Roll out to 5mm thick and place in loose bottom flan pan.
• Place in fridge

Poached Pears:

• Peel, core and slice the pears.
• Squeeze and zest lemon.
• Place all ingredients in a pot and bring to the boil.
• Poach pears in the syrup until they are soft but firm.
• Remove pears when done and reduce the syrup to thicken.

Frangipane:

• Cream butter and sugar.
• Blend in the eggs.
• Fold in almonds, almond extract, flour and sliced glazed ginger.

Method:

• Spread frangipane in the base of the cooled pastry.
• Arrange pears on top of the frangipane.
• Bake for about 45min.
• Allow to cool and then remove from the tart pan.
• Brush with syrup and sprinkle with toasted almonds.