For the tart

  • Plain flour 200.0 g
  • Icing sugar 65.0 g
  • Egg yolk 45.0 g
  • MEADOWLAND Professional 250g 90.0 g

To make the frangipane filling

  • Caster sugar 125.0 g
  • Ground almonds 150.0 g
  • Egg 150.0 g
  • Vanilla extract 5.0 ml
  • Almonds 50.0 g
  • Apricot jam 50.0 g
  • Pears, tinned in juice 800.0 g
  • Plain flour 50.0 g
  • MEADOWLAND Professional 250g 125.0 g

To serve

  • Icing sugar 10.0 g
  1. For the tart

    Cream themeadowland and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture. Mix in the flour until the mixture comes together as a ball of dough then tip the pastry out onto a floured work surface and knead briefly until smooth. Wrap the pastry in cling film and chill for 30 minutes. Roll out the pastry and line a baking tin. Cover with aluminium foil and fill with baking beans. Bake blind for 15 minutes, remove the foil and baking beans and return the pastry to the oven for 5-10 minutes until dry and lightly coloured. Set aside to cool. Reduce the oven temperature to 180C/350F/Gas 4.
  2. To make the frangipane filling

    Beat themeadowland and sugar together until light and fluffy. Add the ground almonds, flour, eggs, vanilla extract and one tablespoon of flaked almonds.Spread the apricot jam on the base. Spoon and smooth the frangipane mixture over the apricot jam. Sit the pears on the filling and gently press them down. Scatter over the remaining flaked almonds.Bake for 25-30 minutes, or until the filling is set and golden-brown.
  3. To serve

    Cut the tart into portions and re-heat through the oven. Add the cinnamon to the ready made custard and stir thorough while heating gently. Pour the custard into a jug and dust the tart with icing