POLENTA: GIVE IT TIME
1 egg 400g sweet shortcrust pastry 1 tbsp flaked almonds
Preheat the oven to 180C.
Quarter the pears, slice out the core and slice thinly. In a bowl, combine with the juice from the lemon.
Beat together the sugar, butter and almonds to create a smooth paste, then drop in the egg and beat in well.
Roll out and cut the pastry to a circumference of about 40cm. Place on a lined baking tray. Spread out the frangipane in an even layer, leaving a gap of 5cm or so around the outside. Spread the pear over the top of the almond mix and then carefully fold the edges over. Scatter over the flaked almonds and pop in the oven for 25-30 minutes, until it is golden brown and the pastry is cooked. Scatter over the lemon zest, allow to cool, and then serve.