Toffee, Pear and Frangipane Tart

Preparation

Peel, core and cut each of the peas into 8 wedges. Defrost the frozen shortcrust pastry. Soften the butter.

Method

1. 1 Heat the oven to 190°C/375°F/gas 5 (170°C for fan ovens). Put a baking sheet in the oven.
2. 2 Gently heat the butter and sugar in a heavy-based frying pan, until the sugar has melted.
3. 3 Add the pears and cook for 1-2 minutes each side, until just tender.
4. 4 Put a sieve over a bowl and tip the pears into it. Set them aside to cool, reserving the toffee sauce.
5. 5 Roll out the pastry and use to line one 23cm loose-bottomed tart tin per tart being made.
6. 6 Trim the edges, line the pastry case with baking parchment and fill with baking beans. Bake for 20 minutes, then remove the paper and beans and set aside.
7. 7 Reduce the oven temperature to 180°C/350°F/gas 4 (160°C for fan ovens).
8. 8 To make the frangipane filling, beat together the butter and sugar in a bowl, until pale and fluffy.
9. 9 Beat in the egg, then fold in the flour and ground almonds.
10. 10 Spread the mixture over the base of the pastry case and arrange the pears on top.
11. 11 Bake for 20-30 minutes, until golden and just set.
12. 12 Allow to cool for 10 minutes, then remove the tart from the tin and spoon the reserved toffee sauce over the top.
13. 13 Serve warm or at room temperature.