Second time I made with double the frangipane and 2 cooking apples instead of the pear.
Very nice warm with clotted cream
1 Pastry Case
3
tbsp raspberry jam
1
soft pear, sliced
100g
blackberries (or a couple of handfuls)
55g
butter
55g caster sugar
40g ground almonds
1 large egg
15g plain flour
1. Heat the oven to
180C/170C fan oven
2. Spread the raspberry jam on the base of the
pastry
3. Using an electric mixer or a wooden spoon,
beat together the frangipane ingredients
4. Add sliced pear and sprinkle over the
blackberries, push them down into the frangipane mix.
5. Bake at 170C for 20-25 minutes until risen
and golden brown
