To make the pastry, cream the butter and sugar then mix in the sifted flour and egg to form the pastry. Don’t overwork it as you want it to be as short as possible. Wrap the pastry in cling film and rest in the fridge for at least half an hour. Remove from the fridge and roll out on a floured surface, then line a 25cm cake ring leaving an overhang of pastry all around the edge. Press the pastry firmly into the ring. Rest in the fridge for another 20 minutes and then blind
To make the frangipane filling, cream the butter and sugar, then beat in the beaten egg. Sift the flour and ground almonds together into the bowl and mix. Finish by stirring in the rum and almond essence. Spoon the mix into your pastry case and lay the pears around the top of the tart. Sprinkle the sugar and flaked almonds onto the tart and
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