Pear and frangipan tart

Ingredients

    1 quantity of sweet pastry
 275g caster sugar
 275g butter
    3 eggs
½ tsp vanilla extract
 275g whole blanched almonds
      zest of 1 lemon
    3 pears, peeled, quartered, pips removed

Method

1. Preheat oven to 180C.

2. Place the almonds on a baking tray and brown lightly in the oven. (About 5 minutes.)

3. Beat the butter and sugar together until smooth.

4. Add the eggs and beat until smooth.

5. Add the almonds to the mixture and blend until you have a paste - it should still have some texture.

6. Fold in the lemon zest and pour the mixture into the pastry shell.

7. Arrange the pears on top.

5. Cook for 40 minutes until the tart is golden brown on top and slightly wobbly in the centre.

6. Allow to cool for 15 minutes on a wire rack before serving.