Pear Almond Frangipane Tart with Honey Semifreddo

This delightful tart combines the rich flavors of almond frangipane with sweet, juicy pears, all nestled in a flaky puff pastry crust. Topped with a luscious honey semifreddo, its a perfect dessert for any occasion.

Ingredients:

• 1 sheet of frozen puff pastry, thawed
• 3 ripe pears, peeled, cored, and sliced thinly
• 100g almond meal
• 100g unsalted butter, softened
• 100g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 1/4 cup sliced almonds, for topping
• 200ml heavy cream
• 3 tbsp honey
• 1/2 tsp vanilla extract

Instructions:

Before you start cooking, heat the oven to 375F 190C

Line a tart pan with the puff pastry sheet and cut off any extra

Use a fork to make holes in the base

Mix the softened butter and sugar in a bowl until the mixture is light and fluffy

The vanilla and almond extracts should then be added

The eggs should be added one at a time

Its important to mix the almond meal in well

Cover the puff pastry base with the almond frangipane mixture and spread it out evenly

Put the sliced pears on top of the frangipane

Put thin slices of almonds on top of the pears

After the oven is hot, bake for 25 to 30 minutes, or until the pastry is golden and the frangipane is set

Mix honey, vanilla extract, and heavy cream together and whip it until soft peaks form

Do this while the tart is baking

Put it in the freezer to help it set up a bit

When the tart is cool, cut it into pieces and serve them with honey semifreddo on top