Caramelised Pear and Frangipane Tart

This is an adaptation of the Pinenut and Almond Tartlet.

For this tart I've just replaced the pinenuts with layers of finely sliced Pear - then sprinkled them with demerera sugar.

After the tart is cooked, I then sprinkle the surface with icing sugar and use a blow torch to caramelise the crust.

This is really nice served warm with a dollop of double cream.

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