Tart Ingredients

4 Poached Nashi (see poached pear recipe)
2 sheets Sweet Pastry
1 cup Frangipane
Slithered almonds
Icing sugar
2 tablespoons honey to glaze
Butter to grease

Ingredients – Frangipane

1/2 cup ground almond meal
1/4 cup sugar
1 egg
3 tablespoons butter, softened
3/4 teaspoon vanilla extract
1 tablespoon flour

To make Frangipane:

Place all ingredients in a food processor and pulse until it is a smooth, creamy paste

Method - Tart

Preheat oven to 180°C

Cut pasty to fit your lightly greased loose-bottom tart tins (6cm tins were used in the photo)

Spoon 3 tablespoons Frangipane into each tart case

Using a sharp paring knife, carefully slice the bottom off each poached pear so they sit flat. Cut vertically from the stalk of each nashi, making each slice the same width.

Carefully fan the slices from the stalk and place one in each tart and bake for 30 minutes or until Frangipane is cooked

Place almonds around the edges of the tarts

Add a splash of boiling water to the honey and glaze the tarts with a pastry brush while they are still in the tins, cool before removing from tins

Dust the edges of the tarts with a light sprinkle of icing sugar