Pear and almond frangipane

Calling this dish pear and almond frangipane is actually a waste of words because, by definition, the term frangipane or frangipani is almost always used to mean an almond-flavoured sweet pastry cream. It’s said to have been invented by a 16th Century Italian nobleman called Muzio Frangipani. So now you know.

Pear and almond frangipane (serves six)

For the sweet pastry:

175g sifted plain flour

100g butter

Two eggs

Two or three drops of vanilla extract

Preheat the oven to 150°C (gas mark 2).

In a mixing bowl, cream the butter with the eggs until smooth. Gently fold in the flour and the vanilla extract. Wrap in clingfilm and place in the fridge to rest for 45 minutes. Roll out and line an eight-inch pastry ring or flan dish. To bake blind, cover the pastry on the bottom and sides of the flan with foil and weigh it down with a handful of dried beans or pasta and bake in the oven for 25 minutes. Remove, lift off the foil and allow the pastry to cool.

For the frangipane:

200g unsalted butter

200g sugar

Four eggs

100g ground almonds

50g plain flour

One pear – peeled, halved and sliced lengthways

Preheat the oven to 180°C (gas mark 4).

In a mixing bowl, cream the butter with the sugar then, adding individually, beat in the eggs. Using a metal spoon, gently fold in the ground almonds followed by the flour.

Half fill the pastry case with the mix and fan the pears on top. Then fill the pastry case with the remaining mix.

Place in the oven and bake until a skewer inserted into the centre comes out clean – about 20-25 minutes.

Serve warm with mascarpone cheese and some fresh berries.

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Oldfields Pantry ready meals are available from Fenwick in Newcastle or direct from the restaurant in Claypath, Durham, on 0191 370 9595 or go to oldfieldspantry.co.uk for delivery by mail order.