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 temper
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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
- 1/2 tsp vanilla extract
- 125 g whole blanched almonds
- 3 -4 pears, peeled, cored, and cut in wedges
- 1 lemon, juice only
- 150 g apricot jam
- 2 -4 tbsp Kirsch
- 100 g caster sugar
- 125 g unsalted butter, softened
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