Frangipane is an almond flavoured sweet pastry cream used in tarts and pies. I have topped this tart with pear, you can also use sliced apple or fresh berries. Serve this tart with custard and thick cream for a lovely dessert or afternoon tea treat.
Process the plain flour, half the caster sugar and 100g of the butter in a food processor until mixture resembles breadcrumbs. Add 1 egg yolk and 1 tablespoon cold water and process until dough just clings together, adding a little more water if necessary. Turn dough out onto a lightly floured surface and knead for 30 seconds. Shape into a disc and cover with plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 200 degrees C. Using electric beaters, beat the remaining butter, caster sugar and yolk until light and fluffy. Stir in the almond meal and self-raising flour.
Roll pastry between 2 sheets of baking paper into a 26cm round. Remove top layer of paper and place remaining piece with pastry on a large baking tray. Spread almond mixture over pastry round, leaving a 2cm border. Arrange the pear, in a fan shape, over the almond mixture. Brush the pear with the melted butter. Fold in pastry edge to make a border.
Bake tart for 30-35 minutes or until pastry and filling are golden and cooked. Dust with combined icing sugar and cinnamon. Serve warm or at room temperature.