About this recipe: A pâtisserie-style tart made with pears and baked in an almond frangipane filling won't cost a fortune and is sure to impress.
*Before cooking, sprinkle the tart with a few crushed macaroons, mixed with 1 tbsp light muscovado sugar. *To make individual tarts, use the pastry to line four 12cm loose-based tartlet tins. Bake blind for 5 minutes, remove the beans and paper, then bake for a further 5 minutes. Fill with the almond mixture and place one sliced and fanned pear half in each tartlet. Bake for 20 minutes.
I don't understand the previous review, I have made this several times and not had a problem,with the quantities, it's a beautiful pud. Be warned though, it is filling so a small portion will do. - 17 Mar 2011
TO THE FIRST REVIEWER: You probably have a larger larger tarte tin than the one used in the recipe. - 27 Mar 2011
This didn't work at all. The almond paste barely covered the bottom of the pastry case, and hardly rose. I ended up with a sad looking pastry case covered with pears. I might try it again using double the ingredients for the almond paste. I had to abandon it for my dinner party dessert. - 13 Dec 2010