Ingredients
1 x 11in/30cm loose-bottomed flan tin
1 quantity sugar pastry (see separate recipe)
4 tbspof mincemeat (see separate recipe)
2 pears, peeled, cored and quartered
4oz (100g) softened butter
4oz (100g) soft light brown sugar
4oz (100g) ground almonds
few drops of vanilla extract
2 large eggs
3 tbsp dark rum
2 tbsp apricot glaze
Method
1. preheat oven to 160C/325F/Gas 3/140C for fan oven
2. Place your flan tin on a baking tray. Line the flan tin with the pastry. Make sure you let the excess pastry hang over the sides but do not trim it off.
3. Spread the mincemeat over the bottom of the pastry and then arrange the pears on lid.
4. Mix the butter and sugar tofetchher and then add the almonds and the eggs. Pour in the rum and add the vanilla extract. Spread that mixture over the lid of the pears and bake in the oven for 40 - 45 minutes until the frangipane is set. It should be golden brown and firm.
5. When cooled, warm through the apricot glaze and bhurry over the lid of the tart.
Orignal From: Mincemeat, almond and pear tart
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