- 500g sweet shortcrust pastry
- plain flour, for dusting
- 4 small ripe pear
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- squeeze lemon juice
- drizzle of honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
For the cardamom frangipane
- 200g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 200g caster sugar
- 140g ground almonds
- 100g self-raising flour
- 50g toasted flaked almond, plus a few extra for sprinkling
- 1 tsp ground cardamom
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
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Roll out the pastry on a lightly floured surface until big enough to line an 18 x 28cm tart tin or a 23cm round tart tin. Carefully lift the pastry into the tin, leaving any extra hanging over the sides. Prick the base of the pastry with a fork, sit the tin on a baking sheet and chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Line the pastry with baking parchment and fill with baking beans. Put in the oven and bake blind for 15 mins. Remove the beans and paper, and bake for a further 10 mins until the pastry is biscuity. Decrease the oven to 160C/140C fan/gas 3, and trim the pastry edges.
To make the cardamom frangipane, beat all the ingredients together with an electric whisk. Dollop into the tin and spread evenly to fill. Peel, halve and core the pears – scoop out the core with a melon baller, if you have one. Brush with a little lemon juice. Arrange the pears in the tin, pushing them a little into the frangipane. Scatter with a few more flaked almonds and bake for 50 mins until the filling is risen, golden and firm to the touch. Serve warm or cold, drizzled with a little honey.
Get the best from cardamom
Squash the pods on a board with a rolling pin, then collect the little black/ brown seeds until you have about 1 tsp. Finely grind them in a pestle and mortar or a spice grinder, if you have one.