Frangipane tarts are a wonderful way to use seasonal fruits. Use apples, peeled feijoa or try poached quince in place of the pears.
Preheat the oven to 180°C.
Roll out the pastry to 3-millimetre thickness and use to line a 25-centimetre tart tin.
Prick the base of the tart, then blind bake for 20 mins.
Allow to cool before using.
To make the frangipane: in a food processor grind the almonds to a medium grind. Remove from the food processor and set aside.
In the same bowl blend the butter and sugar until creamy.
Add the eggs one at a time and once it is incorporated, add the flour and almonds. Process to a small crumb (this can be done a day or two ahead).
Spoon the frangipane into the tart shell then press the fruit evenly into the frangipane.
Mix the honey with 1 tablespoon boiling water and mix until smooth.
Brush the mix over the fruit to glaze.
Bake for 50-60 mins or until cooked through (if it starts to brown too much before cooked, cover with a sheet of baking paper).
Halfway through cooking, glaze the fruit with the honey, and again when it comes out of the oven.
Serve warm or at room temperature.
To serve: dust with icing sugar and serve with thick Greek yoghurt, whipped cream, creme fraiche or mascarpone.
Tip: The pastry tart can be blind baked ahead and either stored in airtight container or frozen. The frangipane can be made a few days ahead and kept refrigerated.
1 packet Paneton sweet pastry
300 grams blanched almonds
150 grams butter, softened
150 grams sugar
3 tablespoons flour
2-3 pears, 6-8 feijoas, (or use 2 poached quinces), peeled, cored and cut into quarters
1 tablespoon runny honey
icing sugar to garnish