Pear and hazelnut frangipane pies

MAKES 6 PREP AND COOK TIME 40 MINUTES

125g butter, softened

½ cup (110g) caster sugar

⅓ cup (110g) lime marmalade 1 teaspoon vanilla extract

2 eggs

¾ cup (75g) hazelnut meal 2 tablespoons plain flour

3 mini pears (100g each)

1½ sheets frozen shortcrust pastry, thawed roasted chopped hazelnuts, to serve

1 To make frangipane, beat butter, sugar, 2 tablespoons lime marmalade and the vanilla in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in hazelnut meal and flour. (Makes 1½ cups.)

2 Cut two cross-section slices from the centre of each pear. Reserve remaining pears for another use.

3 Lightly grease and preheat a 4-hole (⅓ cup/80ml) pie maker.

4 Using a pastry cutter, cut six large rounds (11cm) from shortcrust pastry. Line prepared holes with pastry rounds, pressing into the base and side. Refrigerate remaining rounds until required.

5 Spoon ¼ cup frangipane into pastry cases; smooth surface. Place a pear slice on top. Place a wooden spoon or other 2cm object on the edge of the pie maker to keep the lid slightly ajar. Partially close lid; cook for 12 minutes.

6 Heat remaining marmalade in a small microwave-safe bowl in the microwave on HIGH (100%) for 20 seconds until melted. Brush tops of the pies. Partially close lid; cook for a further 2 minutes or until a skewer inserted into the centre of a pie comes out clean. Remove pies; transfer to a wire rack.

7 Repeat steps 5 and 6 with remaining pastry rounds, frangipane and pear slices, then brush with remaining marmalade.

8 Serve pies topped with chopped hazelnuts.

Suitable to freeze. Not suitable to microwave.