Pear and filo frangipane tart

SERVES: 12 TAKES: 45 MINS

INGREDIENTS

50g unsalted butter, melted, plus extra for greasing

6 sheets filo pastry (approx 20cm x 30cm) 3 pears, cored and cut into 6 long segments yoghurt or creme fraiche, to serve

3 medium eggs, beaten

125g caster sugar

175g ground almonds

50g salted butter, softened

½ tsp vanilla bean paste

1 tbsp plain flour

METHOD

Heat oven to 180C, 160C fan, gas 4. Lightly grease a 23cm springform tart tin with butter.

Place a filo sheet on a clean surface, keeping the remaining sheets covered with a damp tea towel so they don’t dry out. Brush the top side with butter, then lay the sheet across the tin so one short side overhangs the edge. Tuck it inside the rim to begin forming a frilly crust.

Brush another sheet with butter, then place it next to the first sheet so it half covers it, then crumple up the overhanging pastry as before. Repeat until all 6 sheets are used up.

Brush the frilly rim gently with a little more butter, then place in the oven for 10-15 mins, until light gold and just crisp.

Add the eggs, sugar, almonds, butter and vanilla paste to a food processor and blitz until smooth. Stir through the flour.

When the tart shell is ready, remove from the oven and pour in the filling. Arrange the pear slices on top. Return to the oven and bake for 20-25 mins, until the filling is golden brown. Check it after 10 mins — if cooking unevenly, rotate the tin to ensure it colours all over.

Cool in the tin before serving with a dollop of yoghurt or creme fraiche.

Taken from Leon: Happy Guts — Recipes to Help You Live Better by Rebecca Seal and John Vincent (£16.99, Conran)