Pear frangipane tart
reduced fat oil spread
⅓ cup(s), (40g)
white self-raising flour
reduced-fat puff pastry
1 individual, (1 sheet, 170g) just thawed
canned pears in natural juice, drained
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper to prevent sticking. Using electric beaters, beat spread, caster sugar and egg yolk until light and fluffy. Stir in almond meal and the self-raising flour.
- Cut 4 x 12cm rounds from just thawed pastry and place on prepared tray. Spread almond mixture over pastry rounds, leaving a 1cm border. Thinly slice pear halves lengthways, leaving the stalk end intact. Slightly fan out each pear half, then gently place on top of almond mixture. Fold in pastry edges, pinching at 1cm intervals, to make a border.
- Bake tarts for 18–20 minutes or until golden, then serve warm or cold dusted with icing sugar.