Mincemeat pear and Frangipane Tart
Preparation and cooking time:
Roll out a pack of sweet dessert pastry and line a large fluted flan tin. Allow the pastry to chill.
Preheat the oven to 190C. Place ground almonds, sugar, butter, eggs and a splash of Amaretto liqueur into a food processor and process until completely combined. ( This can alternatively be done by hand in a bowl)
Spread the pastry case with mincemeat, scatter over chopped pears and spread the almond mixture over the top. Scatter with flaked almonds.
Cook for approximately 40 minutes until golden brown and dust with icing sugar to serve.