Instructions

1. Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a 25 cm flan tin.
2. For the pastry, sieve the flour into a bowl. Add the sugar and mix together. Rub in the softened butter until it becomes a sandy texture. Add the egg and combine to form the pastry. Knead and shape in a ball then chill for 20 minutes.
3. Once chilled, roll the pastry out on a floured surface and use it to line the greased flan tin. Trim off any excess.
4. Place a disc of greaseproof paper on the pastry and fill with blind baking beans. Bake for 15 minutes, then remove the baking beans and paper. Return the pastry case to the oven for a further 5 minutes, then remove and allow to cool.
5. For the frangipane, cream the butter and sugar together in a mixer. Mix in the eggs, sieved flour and ground almonds. Add the almond extract and stir.
6. To assemble, spread the raspberry jam on the pastry and add half the frangipane filling, spreading it gently out to the edges. Drain the pears, cut each into 3 wedges and arrange on top of the filling. Dot the remaining frangipane around the pears. Don’t worry about spreading this layer out, as it will find its way to the sides when it bakes. Sprinkle with flaked almonds and bake for 30 minutes. Allow to cool in the tin.
7. Serve with whipped cream.