Pear and almond frangipane

Serves: 8-10

This nutty, fruity combo goes down a little too well – save room for seconds!

You will need:

✽ 375g sweet shortcrust pastry ✽ 4 pears, peeled ✽ 225g caster sugar ✽ 300ml dessert wine ✽ 200g whole blanched almonds ✽ 125g unsalted butter, softened ✽ 2 large eggs ✽ 3tbsp apricot jam, to glaze ✽ Crème fraîche, to serve

How to do it:

1 Heat the oven to 190C/gas 5. To make the base, roll out the pastry on a lightly floured surface and use it to line a 28cm fluted tart tin, leaving an overhang of pastry. Chill the pastry for 15 mins, prick the base, then line with foil and baking beans. Bake for 15-20 mins, until the edges are lightly browned. Remove the foil and beans, and bake for a further 5-10 mins until lightly golden. Trim the overhang to form a blunt edge. Turn the oven down to 180C/gas 4. 2 While the pastry is chilling/cooking, prepare the pears. Put them in a pan with 75g of the caster sugar, plus the dessert wine. Add 300ml water and gently simmer for 20-25 mins until the fruit has softened. Drain the fruit and cut each pear into 6 slices, removing the core with a teaspoon. 3 To make the frangipane, whizz the blanched almonds in a food processor until they resemble coarse breadcrumbs. Set aside. Whizz the remaining sugar and butter together, then add the eggs and almonds. Fill the pastry case with the almond filling and arrange the pears on top. Bake in the oven for around 30 mins, until the frangipane is golden brown. 4 Melt the jam very gently in a pan, then sieve it. When the tart is cooked, let it cool for 5 mins, then glaze with the jam. Serve warm with a spoonful of crème fraîche.

Prep Time: 20 mins, Plus chilling cook Time: 1 hour skill level: medium cost: under £1.50 Per serving cals: 709-567 FAT: 42-33.5g sat FAT: 14-11g