Pear Frangipane

Pastry

• 120 g unsalted butter, diced (1 cm) then frozen for 30 minutes
• 180 g plain flour, plus extra for dusting
• 40 g icing sugar
• 1 pinch fine sea salt
• 1 egg yolk, from medium egg
• 3 tsp water

Pears

• 500 g water
• 3 pears (e.g. Conference or Comice) peeled, halved, cored (approx. 320 g)

Frangipane Filling

• 1 lemon, thin peelings of skin only
• 120 g caster sugar
• 120 g unsalted butter, soft
• 2 medium eggs
• 120 g ground almonds
• 15 g plain flour
• 1 Tbsp apricot jam, melted, for glazing