Pear frangipane tart

Method

1. To make the pastry, sift the flour, then rub in the butter until it resembles breadcrumbs. Stir in 2tbsp cold water and mix until the dough clings together. Knead into a ball, then flatten into a round. Wrap in cling film and chill for 30 mins.
2. Roll out the pastry and use it to line a 23cm (9in) loose-based round fluted flan tin. Trim the edges, fill the case with paper or foil and baking beans. Bake for 10 mins at 200°C (400°F, gas mark 6). Remove the foil and beans, then bake for another 10-12 mins.
3. To make the filling, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Fold in the almonds and lemon zest and smooth the mixture into the pastry case.
4. Peel and halve the pears, carefully cutting out the cores. Place cut-side down and slice thinly across the width, keeping slices together. Arrange in the tart filling and slide the slices apart a little. Brush the melted butter over the fruit. Sprinkle with sugar.
5. Bake for 45 mins until the frangipane is puffy and golden and the pears are just cooked.
6. Glaze the pears with the apricot jam. Remove from the tin and serve warm or cold with cream, if you like.