Toffee, Pear and Frangipane Tart.

I have had such a lazy week. I sprained my ankle last Friday (it ballooned up and looked hilarious – if it weren’t so painful it would be funny) and so I’ve not been able to do any exercise. And boredom leads me to eating… It’s a complete reverse of the past few weeks! Thank goodness bootcamp is starting up again next week, else the inches I lost last time will be back for good! Noooooo!

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Anyhoo. This is a showstopper, perfect for a dessert after a dinner party. You can make your own pastry or use store bought – either way, it’s going to taste good. Before making this tart, I did not know how simple it is to make your own toffee sauce! Seriously. It’s two ingredients. I’m never buying it again! Think of the possibilities – dribbling it over popcorn, dipping strawberries into it, eating it with a spoon…

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This uses 4 pears, so that must count as some of your five a day, surely.

Ingredients:

50g butter

3 Tbsp. soft brown sugar

4 pears

300g ready made shortcrust pastry

75g butter

75g caster sugar

1 large egg

25g plain flour

75g ground almonds

Heat the oven to 190C and put a baking tray in the oven. Peel and core each of the pears, then cut each into 8 wedges.

Gently melt the 50g of butter and brown sugar until the sugar has melted. Add the pears and cook them for 4-5 minutes, stirring constantly. Put a sieve over a bowl and tip the pears into it. Set them aside to cool, reserving the toffee sauce.

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Roll the pastry and line a loose-bottomed tart tin. Trim the edges and line the pastry with baking paper and baking beans. Bake for 18 minutes then leave to cool.

Beat the 75g butter with the sugar until soft and fluffy, then beat in the egg, flour and almonds.

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Spread this on the pastry case, then arrange the pears on top.

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Bake for 20-25 minutes until golden. When cool pour over the toffee sauce. Serve with cream or ice cream.

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