Ingredients
55g/2oz butter
55g/2oz caster sugar
1 pear, core removed and sliced
For the frangipane
100g/3½oz walnuts
125g/4½oz butter, softened
125g/4½oz self-raising flour
3 tbsp caster sugar
2 free-range eggs
For the honeyed cream
150ml/¼ pint double cream
2 tbsp honey
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Melt the butter and sugar in a small, oven-proof frying pan over a low heat until the sugar starts to turn light brown. Add the pear and lightly sauté for a few minutes. Place to one side.
3. For the frangipane, place the walnuts into a food processor and whiz until a powder. Add the remaining frangipane ingredients to the food processor and whiz again until smooth. Spoon the mixture over the pears and level the top.
4. Put the frying pan into the oven and bake for about 12-15 minutes or until the frangipane is cooked. Loosen the edges of the tart, then carefully turn over onto a plate.
5. For the honeyed cream, whip the cream in a mixing bowl and fold in the honey. Spoon the honeyed cream over the tart. Serve warm.
