Normandy pear tart recipe
A classic frangipane-filled tart, this recipe hails from Normandy in northern France where they grow the most wonderful pears. Best eaten warm or at room temperature the day it is made.
Ingredients
- 175 g plain flour, plus 2 tbsp extra
- 4 egg yolks, plus 1 egg
- 60 g caster sugar
- 1 pinch of salt
- 75 g unsalted butter, softened, plus extra for greasing
- 0.5 tsp vanilla extract
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