Pear and Frangipane Tart
As the trees get even barer and Autumn becomes properly entrenched, I find that my baking gets simpler and quicker. The less faff, the better.
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Cooking tools:
- Tart pan
- Rolling pin
- Kitchen scale
- Oven
- Refrigerator
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- 200g plain flour
- 100g Graham’s salted butter, cold
- 50g water, ice-cold
- 100g ground almonds
- 100g Graham’s salted butter, soft (microwave it)
- 100g caster sugar
- 2 medium eggs
- 4-5 pears, any variety
- Icing sugar, to serve
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