- Pre-heat the oven to 180°C.
- To make the sweet pastry, pulse the flour, salt and butter together in a food processor until the mixture resembles coarse breadcrumbs. Add the sugar and then the egg yolks one at a time and pulse. Remove, wrap in plastic wrap and allow to rest for at least an hour.
- Roll the pastry out on a clean work surface lightly dusted with flour until it is about 3-5mm in thickness, and then line a 30cm tart mould with the pastry, trimming off any edges. Allow the pastry to rest, in the case, in the fridge for at least 30 minutes before blind baking for 15 minutes or until slightly golden in colour. Remove, set aside and reduce the oven temperature to 150°C.
- To make the almond frangipane, place the butter and the sugar together in the bowl of a food processor and whisk until pale. Add the finely chopped almonds and then add the eggs one at a time. Pour the filling into the tart mould.
- Peel and halve the pears and push them into the almond filling and then cook in the preheated oven for 30-40 minutes or until golden brown.
- Serve with ice cream or crème fraîche.
Watch Tobie make it here.
