Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. Lift the tin on to a baking sheet and bake on the floor of the Roasting Oven until pale golden, about 15–20 minutes.Be sure to leave enough room between them to allow the frangipane mixture to rise. Arrange the pear halves, cut side down, attractively on the filling. Spoon the frangipane mixture into the pastry case and level the top using a small palette knife.If possible, chill for a further 30 minutes. Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm (11 in) in diameter, about 2.5cm (1 in) deep.Leave this mixture in the fridge until required. Process for a few seconds until well incorporated. Add the ground almonds, flour and almond extract. Scrape down the sides of the bowl with a spatula. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Make the filling in the unwashed processor.Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough.You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. This is a great tart to serve for a party.

Frangipane tart