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Post by Saffers on May 2, 2003 15:32:23 GMT -8
Aaah, this is SUCH a lovely pud. My aunt made it for us when we stayed in Somerset. I just had to have 2 helpings. ;D
FRANGIPANI AND PEAR TART pastry for an 11" loose bottomed flan tin 250g. plain flour 125g. butter 125g. caster sugar 1 large egg + a little cold water
filling 200g. butter 200g. caster sugar 4 eggs 200g. ground almonds almond extract 20g. plain flour 3 large tins pears - well drained
Make pastry and chill for 30 minutes. Heat oven (not fan) to 160oc. Line flan tin and prick pastry. Chill again while you make the filling. Cream butter and sugar. Add beaten eggs slowly. Add almond extract. Fold in flour and ground almonds gently. Arrange pears on pastry base and pour over frangipani mixture. Bake for 20 minutes. Reduce heat to 140oc and bake for a further 10 to 15 minutes - covering if necessary.
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