Ok, so this one is a take on the scrumptious French frangipane tart, but with Australian almonds, Lilly Pilly’s and Pears from country Victoria we’ve just invented delicious all over again.
Heat oven to 150C
Beat the butter, cream cheese, vanilla and sugar together
Add both eggs and continue to beat until smooth
Stir in the ground almonds and lilly pillys
Pour into the prepared pastry case
Top with pears and then sprinkle flaked almonds on top
Cook for approx 50 minutes or until golden brown
Rub flour, butter, sugar and salt together with hands until it resembles fine breadcrumbs
Add the egg and mix until smooth, don't over mix
Wrap in paper and refrigerate for approx 30 min
Roll out onto board and put into prepared tin (36cm x 12cm) and bake blind for approx 20 minutes
Ingredients
Directions
Heat oven to 150C
Beat the butter, cream cheese, vanilla and sugar together
Add both eggs and continue to beat until smooth
Stir in the ground almonds and lilly pillys
Pour into the prepared pastry case
Top with pears and then sprinkle flaked almonds on top
Cook for approx 50 minutes or until golden brown
Rub flour, butter, sugar and salt together with hands until it resembles fine breadcrumbs
Add the egg and mix until smooth, don't over mix
Wrap in paper and refrigerate for approx 30 min
Roll out onto board and put into prepared tin (36cm x 12cm) and bake blind for approx 20 minutes
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