Pear and apricot frangipane tart
Ingredients
- 300g/10½oz sweet shortcrust pastry
- 125g/4½oz unsalted butter
- 125g/4½oz caster sugar
- 150g/5½oz ground almonds
- 50g/1¾oz plain flour
- 3 free-range eggs, beaten
- 1 tsp vanilla extract
- 75g/2½oz flaked almonds
- 3 tbsp apricot jam
- 2 x 410g/14½oz tins pear halves in fruit juice, drained
- whipped cream, to serve
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