Ingreadient :

• 1 x 300g ready rolled puff pastry
• 1 egg yolk, for egg wash
• Demerara sugar, to sprinkle
• 4 poached pears, halved
• frangipane
• 250g butter, softened
• 250g caster sugar
• 250g ground almonds
• 50g plain flour
• 4 eggs
• clotted cream

Direction :

1. Preheat oven to 160°C
2. Grease a baking shee Roll the pastry out to about 3 mm onto a lightly floured surface and make two rectangles, oneslightly larger than the other. Dock the smaller rectangle all over.
3. To make the frangipane filling, beat together the butter and sugar until white and fluffy then add the almonds, flour and eggs. Mix to combine.
4. Top the smaller rectangle with frangipane and pears, then brush the edges with egg wash and top with the large rectangle. Egg wash, sprinkle with sugar, and cut slats across the top.
5. Bake for 30 mins until golden. Slice and serve warm with clotted cream.