Pear frangipane
Ingredients
- 100g/3½oz plain dark chocolate, broken into pieces
- 150g/5½oz softened butter
- 150g/5½oz caster sugar
- 150g/5½oz ground almonds
- 50g/1¾oz self-raising flour
- 3 free-range eggs
- 1 tbsp lemon juice
- 3 firm conference pears (about 500g/1lb 2oz)
- 15g/½oz flaked almonds
- 1 tsp icing sugar, to sift
- 500g/1lb 2oz chilled ready-made puff pastry block
- plain flour, for rolling
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