Pear Frangipane Tart

1 serving Pampas Shortcrust pastry 100g (approx. 1/8 quiche base) (by JUANRED)
100 gram Margarine, Gold 'N Canola (by KASIGROG)
100 gram(s) Caster sugar CSR (by ERCOLE@)
1 large Egg, fresh, whole, raw
1 cup Bob's Red Mill Almond Meal/Flour (1/4 cup is 28g)
75 g Plain white flour (UK)
3 tbsp Preserves - Smucker's Apricot Jam
6 pear, medium (approx 2-1/2 per Pears, fresh
2 cinnamon sticks
1/4tsp almond essence
2 strips orange peel
1 vanilla pod

Place 3 cups of water cinnamon stick orange peel and vanilla pod onto boil add pears peeled and whole. Place baking paper cover over top and them simmer till just soft. Heat oven to 200 then roll out pastry between paper to fill 22cm loose base fluted tart tin. Place paper on top and baking beads and bake for 10 minutes then remove paper and beads and bake a further 5 minutes.
Cream margarine and sugar till light and fluffy add egg and beat then add flour almond meal and essence. Spoon into cooled pastry shell. Remove pears from poaching liquids cut in half and spoon out Gard centre and seeds. Place on top of almond mix pushing in slightly. Bake at 180 for 30 minutes. Allow to cool. Melt apricot jam and glaze top of tart. Optional extra melt some dark chocolate and drizzle in thin strands over the top.

Serving Size: 8 pieces