PEAR & FRANGIPANE TART
PREPARATION: 10min ~ COOK: 30-40min ~ READY IN: 45min
- Preheat oven to 180 ̊C. Line your tart cases with the shortcrust pastry and prick with a fork and set aside.
- In a stand mixer, cream together the butter and sugar until pale and fluffy. Add eggs one at a time until fully combined. Fold through the almond meal, flour and the whisky.
- Once combined, pour frangipane mixture into the tart cases. Arrange pear on top of mixture and bake in the oven for 20‐30 minutes or until set. Finish with a dusting of icing sugar if desired.