Pear and Almond Frangipane

Preheat the oven to 180°C (160°C fan). Unroll the pastry and use it to line a 23cm tart tin. Prick the base all over with a fork.

Line the pastry case with baking parchment and fill with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the parchment and beans and bake for a further 5-10 minutes until lightly golden.

Meanwhile, make the frangipane. Beat the butter and caster sugar together until light and fluffy. Stir in the ground almonds, almond extract and salt, then mix in the whisked egg until smooth.

Cut the pears in half, remove the cores and slice thinly.

Spread the frangipane evenly over the baked pastry case. Then, arrange the pear slices over the top, slightly overlapping them for an attractive finish. Sprinkle over the flaked almonds and a little extra caster sugar.

Bake for 30-35 minutes, or until the filling is set and the top is golden brown. If the tart starts browning too quickly, loosely cover with foil towards the end of baking.

Leave to cool and set for at least 20 minutes before slicing and serving.