Pear and Black Cherry Frangipane Tarts

Warm up with these delicious Pear and Black Cherry Tarts: the perfect treat for an evening in.

Method:

• Roll out the pastry and use to line individual tart tins. Chill for 30 minutes.
• Meanwhile, make the filling. Combine the butter, sugar, nuts, flour and eggs, and beat until smooth and creamy.
• Spread the black cherry conserve over pastry base, then top with the almond mixture, smoothing the surface with a palette knife.
• Slice the pear. Arrange on top of the filling. Bake (in-direct method) the tart on the pizza stone for 35-45 minutes until the filling is set and golden brown.
• Dust with icing sugar.