IN-SEASON PEARS

Juicy and plump, the pear is perfect for any sweet treat

SWEET EATS

Pear Frangipane Slice

Serves 10, Prep and Cook 1 hour, 10 mins

125g unsalted butter, chopped, at room temperature

¼ cup caster sugar

1 tsp vanilla bean paste

1 cup plain flour

2 Beurre Bosc pears (360g), peeled, cored and thinly sliced

Icing sugar mixture, to decorate

FRANGIPANE

125g unsalted butter, chopped, at room temperature

½ cup caster sugar

2 eggs

²⁄³ cup almond meal

¼ cup plain flour

1 Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 5cm above pan edges.

2 Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in flour until just combined. Press over base of prepared pan. Smooth over top.

3 Cook in a moderate oven (180C) for about 15 minutes, or until lightly golden. Cool in pan.

4 To make frangipane, beat butter and sugar in same clean bowl of electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Stir in almond meal and flour. Spoon over base. Smooth top.