Pear & Almond Frangipane Torte

Just for you Shaun.
I chose this one because it's the only one I can find a photo of, but I'll share my Chocolate Mud cake soon - it's a winner!!

Pastry:
250gm plain flour
125gm unsalted butter
1 egg
50gm castor sugar
1/2 tbls water

Mix the egg, sugar and water together with a fork and place flour & butter in a food processor. Slowly add the liquid untl the pasrty forms a ball.
Set aside untl ready. The fridge is probably the best place.

Filling:
250gm unsalted butter
250gm castor sugar
4 eggs
60gm flour (plain)
250gm ground almonds
Pear halves (fresh or tinned can be used)

Process the butter and sugar in food processor, slowly add eggs one at a time and once incorporated, add the rest of your dry ingredients.

Use a 10inch flan tin with the fluted sides.
Roll pastry out (use a sprinkling of icing sugar to stop it from sticking to bench or rolling pin) and place in tin. Press in with fingers if needed.

Add your filling and then place pear halves (or slices if prefered) over the filling and bake for approx 40-50min at 170 Celsius.

Once cooked you can glaze the top with heated apricot jam watered down a little and sprinkle some toasted flaked almonds around the edges.
Dust with icing sugar.

EAT!!