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This combination is a classic that doesn’t need to change, it just works.
You can make this by poaching your own pears or you can save some time by using shop-bought pears.
1 egg yolk, beaten lightly
40g butter, softened
90g ground almonds
1 Tbsp flour
8 pear halves, poached, drained
Preheat the oven to 200degC
Divide the pastry into two and roll the one pastry thinly to a 35cm x 15cm rectangle.
Place on to greaseproof paper and chill in the fridge.
Roll the second pastry slightly wider to 37cm x 18cm. Fold this piece of pastry in half lengthways.
Using a sharp knife, cut the pastry through on a slight angle from the fold to within 1cm from the open edge, leaving about 5mm between slices. Place on to a greaseproof-lined tray and refrigerate for 30 minutes.
Make the frangipane: Beat the softened butter with the sugar until light and creamy. Add the egg and beat well to combine.
Add the almonds and flour and mix to combine.
Drain the pears and pat dry.
Start with the base of the pastry (one without incisions) and place on to the baking tray.
Spread the frangipane evenly over the base, allowing 2cm from all edges.
Place the pears over the frangipane top to tail so they fit nicely along the tart, spacing the pears apart by ½cm.
Lightly beat one egg in a bowl. Using a pastry brush, lightly brush around the pastry rim of the tart.
Carefully place the second prepared pastry over the base. The best way I found to do this is by using the pastry cold out of the fridge. Line up one edge and then unfold the pastry and let it fall over the pears. It is important not to stretch the pastry as this can make it shrink. Press the pastry around the edges to ensure the filling does not leak out.
Glaze the top of the pastry (not the sides) with the egg.
Put back into the fridge for at least 30 minutes.
Bake in a preheated oven for 25 minutes. Remove from the oven and dust generously with icing sugar. Return to the oven for a further 5-10 minutes or until the tart is glazed and golden.
Allow to cool before eating.