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This fantastic dessert is made with almonds, apricot jam and pears.
Roll out the pastry and line a 27cm loose bottom fluted tin. Bake blind.
To make the filling, beat the butter and sugar together until light and fluffy. Add the ground almonds, flour and eggs. Mix to thoroughly combine. Stir in 1 tbsp flaked almonds and the vanilla extract.
Spread the apricot jam on the base of the cooled pastry case. Spread the frangipane mix over the apricot jam. Use a pallet knife to smooth out the filling. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds.
Bake at 180c for 25 -30 minutes until the filling is set and golden brown.
Leave to cool in the tin before serving. Eat with whipped cream.
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