Pear-almond tart

by Ed Halmagyi


  • 2 sheet puff pastry
  • 400g frangipane
  • 6 pear halves in syrup, drained


1 Preheat oven to 180°C. Line a 23cm tart ring with puff pastry, then line with damped baking paper and fill with baking weights. Bake for 20 minutes, then remove the filling and bake for a further 5 minutes, until crisp. Set aside to cool.
2 Spoon the frangipane into the tart shell and flatten with a spoon. Fan the pear halves and arrange on top. Bake for 35 minutes, until set, then cool in the tin.