Pear and cardamom tart

The cardamom adds an unusual twist to this frangipane, and goes beautifully with the pear.

Serves 8

550g sweet pastry
4 small ripe pears
squeeze lemon juice
drizzle honey

for the frangipane:
200g butter
220g sugar
140g ground almonds
100g SR flour
50g toasted flaked almonds
1tsp freshly ground cardamom
2 large eggs

Line an 18 x 24 cm or 23 cm circular tin with the pastry and blind bake for 15 mins at 200C/gas 6.

Decrease the oven to 160C/gas 3.

For the frangipane, beat all the ingredients together with an electric whisk. Put into the pastry case. Peel, halve and core the pears (a melon baller is excellent for this). Brush with the lemon juice. Arrange the pears in the frangipane, pushing them in gently. Scatter with a few more flaked almonds and bake for 50 mins until golden, risen and firm.

Serve warm or cold with honey, ice-cream or crème fraîche.