Requirements

• 10 inch flute tin with removable base
• 4 pears
• Pastry
• Zest of 1 lemon
• 12 oz flour
• 4 oz Sugar
• 6 oz Sugar
• 2 egg yolks
• Cold Water to Bind

Method

Blitz or mix Sugar, Flour, Zest & Butter together until it resembles breadcrumb
Add egg & mix briefly
Place in Bowl and by hand mix in enough cold water until it forms a tight ball. Wrap in cling film and chill for 2 hours

Frangipagne

• 400g ground almonds
• 400g caster sugar
• 400g butter (room temp)
• 3 eggs

Mix all of the above dry ingredients and add egg one by one.

Peel Pears, remove core and cut into quarters
Poach in 1 cup sugar and 1 cup water until soft. Remove, allow to cool and slice thinly

Roll out pastry and line tin. Remove excess from sides.
Place sliced pear evenly on pastry base. Sprinkle with 1 dessert spoon of sugar and half teaspoon of Cinnamon.
Spread frangipagne over the pears and fill to height of the side of tin.
Place in preheated oven at 180 degrees. Bake for 45 mins (approx)
Serve with Vanilla Icecream and Sauce Anglais