PEAR AND FRANGIPANE PIE
INGREDIENTS
–2 sheets frozen puff pastry (gluten-free, if needed)
– 3 firm pears
– 90g apricot jam
– small handful flaked almonds
– knob of butter or margarine, melted
– sprinkle of caster sugar
– icing sugar, to dust
Frangipane
– 70g butter or margarine, melted
– 110g caster sugar
– 1 tsp grated fresh ginger
– zest of 1/2 lemon
– 1 tsp vanilla extract (or paste or essence)
– 3/4 tsp almond extract
– 175g almond meal
– 55g plain flour (gluten-free, if needed)
– 1/2 tsp baking powder
– pinch of salt
– 60ml (1/4 cup) milk of choice
METHOD
Serves 8
Preheat your oven to 200˚C. Take your puff pastry sheets out of the freezer to thaw, covering in a lightly damp tea towel to prevent
