Page 187 - COMING UNSTUCK by Sara tuck

For the frangipane, whizz the butter, caster sugar, egg and yolk,
almonds, flour and almond essence in a food processor.

Line the pastry shell with baking paper and fill with baking
beans or raw rice. Bake for 10 minutes then remove the baking
paper and weights, brush with quickly whisked reserved egg
white and return to the oven for 5 minutes. Remove from the
oven and spread frangipane evenly over the warm base then
arrange pears on top and bake for a further 25 minutes, until
the frangipane is lightly golden. Cool before removing from tin,
sprinkle with icing sugar if desired and serve with vanilla bean
or honey ice cream.

See photo page 180.

183