Pear and Frangipane Tart

Preheat your oven to 180°C/350°F/Gas 4/Fan 170°C.

To make the pastry place the flour and diced butter into a mixing bowl. Rub the butter lightly into the flour until the consistency resembles fine breadcrumbs then stir in the icing sugar. Pour the milk over the top and mix until it comes together to a firm dough. Knead on a floured surface for a few seconds until the texture is smooth. Cover with cling wrap and rest for 15-30 minutes.

On a lightly floured surface, roll the pastry into a circle large enough to line the base and sides of the dish. Using the rolling pin as a support, lower the circle of pastry into the dish, pressing it gently over the base and into the wall flutes. Trim away excess pastry from the top edge. Transfer to the refrigerator for a minimum of 30 minutes (this helps prevent shrinkage of the pastry when it goes into a hot oven).

Remove the dish from the refrigerator and prick the base with a fork. Line with a piece of aluminium foil or greaseproof paper and fill with Le Creuset ceramic baking beans (or dried beans). Bake for 12 minutes at 180°C/350°F/Gas 4/Fan 170°C, then remove the paper and beans and bake for a further 2 minutes. Reduce the oven temperature to 160°C/325°F/Gas 3/Fan 150°C.

While the pastry is baking, make the frangipane filling. Place all the ingredients, except the pears, into a bowl and beat until smooth (or use a food processor and process for 30 seconds). Spread this evenly in the pastry case. Peel, quarter and core the pears, and then cut each quarter into half again. Push these pieces, rounded sides up, into the frangipane making a closely arranged circular pattern.

Bake at the lower oven setting for 25-30 minutes, until the filling is firm at the centre, and the top a deep golden brown. Cool for 15-20 minutes before serving.

To serve, sprinkle the top liberally with sieved icing sugar.