Pear, cranberry and frangipane tart

Method

Put 50g (2oz) of the sugar in a pan with 500ml (17fl oz) water and dissolve over a gentle heat. Peel, halve and core the pears. Add to the sugar syrup. Cover the pan with a lid and simmer gently for 5-8min, turning once. Transfer the pears and liquid to a bowl and leave to cool.

Lightly grease and line a 20.5cm (8in) loose-bottomed cake tin with greaseproof paper. Melt 25g (1oz) of the butter and mix in the crushed Hobnobs. Press into the base of the tin. Chill.

Preheat the oven to 180°C (160°C fan) mark 4. Cream together the remaining butter and sugar in a free-standing mixer (or use a hand-held electric beater) untiln light and fluffy. Add the ground almonds, flour, cornflour and baking powder and mix to combine. Add the eggs and vanilla extract and mix until smooth. Stir in the cranberries and flaked almonds. Spoon the mixture on top of the biscuit base and smooth the surface.

Remove the pears from the syrup and lay on kitchen paper to soak up excess liquid. Slice one of the pear halves horizontally into 0.5cm (¼in) slices. Gently push down on the pear to fan out the slices slightly. Place on top of the frangipane filling. Repeat with the remaining pear halves, spacing them evenly apart on top of the filling. Bake for 45-50min until the frangipane is golden, puffed and firm to the touch.

Dust with icing sugar and serve with crème fraÎche.

Freeze ahead

Complete the recipe to the end of step 4, then leave the tart to cool completely - still in its tin.

Once cool, wrap the entire tin in clingfilm, then freeze for up to one month. Defrost overnight in the fridge and serve as in step 5.