12 Dried pear halves
2 tb Calvados
150 ml Water
175 g Plain flour
75 g Unsalted butter
45 ml Cold water
60 ml Apricot jam
-FRANGIPANE FILLING-
110 g Unsalted butter
110 g Caster sugar
75 g Ground almonds
25 g Plain flour
2 Eggs
2 tb Icing sugar
Place the pear halves in a pan with the Calvados and water. Bring to the
boil then remove from the heat, cover and allow to cool for at least 2
hours.
For the pastry case, rub the butter into the flour until the mixture
resembles fine breadcrumbs. Add the water and mix to a firm dough. Roll out
the pastry and line 6x10cm loose-based flan tins.
For the frangipane, cream together the butter and sugar until pale and
fluffy. Lightly beat the eggs and add a little at a time, beating well
after each addition. Add the almonds and flour and gently fold in.
Spread 2 heaped teaspoonfuls of the jam over the base of each tartlet then
spoon the frangipane into the cases so that they are two thirds full.
Smooth the surface and place two pear halves side by side on the top of
each tartlet.
Bake at 180C/350F/gas 4 for 25-30 minutes until the frangipane is set and
golden brown.
Remove from the tins, brush with the remaining warmed apricot jam and dust
with icing sugar before serving.
Yields
1 servings