• Preheat the oven to 170'
• Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
• Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
• Allow it to cool while making the frangipane.

Frangipane

• Cream butter and sugar together until light and fluffy.
• Add egg and egg yolk and mix well to combine.
• Add lemon zest.
• Stir through almond meal and flour until well combined.
• Stir through pear, ginger and 2 Tbs pistachio's.

Assemble

• Spoon frangipane mix around pastry base and smooth over.
• Bake for 30 minutes till golden.
• Dust with icing sugar and 2 Tbs pistahio's to serve.

• Preheat the oven to 170'
• Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
• Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
• Allow it to cool while making the frangipane.
• Remove skin from orange and evenly slice into rounds.

Frangipane

• Cream butter and sugar together until light and fluffy.
• Add egg and egg yolk and mix well to combine.
• Add vanilla extract and orange zest
• Stir through almond meal and flour until well combined.

Assemble

• Evenly place prunes on pastry base.
• Spoon frangipane mix around pastry base and smooth over.
• Place orange slices on top of frangipane mix.
• Bake for 30 minutes till golden.
• Dust with icing sugar to serve.

• Preheat oven to180'.
• Grease tart tin and line with pastry, fill any gaps and trim well. Place this in the fridge to rest for 30 minutes – this will ensure minimal shrinkage.
• Take the pastry lined tart tin and Laine with baking paper and place baking beads on top. Bake for 15 minutes, then remove baking beads and paper to further bake for 5 minutes. Brush immediately with 2 Tbs cream to seal pastry and allow to cool while making the filling.
• In a large bowl whisk together eggs, sugar, and remaining cream, then add lemon juice and zest and mix.
• Pour into tart case and bake until just set – a little wobbly is best as it will continue to set as it cool.

Serve with creme fraiche or chilled cream and candied lemons.

• Preheat oven to 180'. Line a baking tray with baking paper.
• Using a cookie cutter, cut out an even amount of rounds. Then, on half the rounds, cut out the centre using a pipping nozzle.
• Bake until lightly golden, allow cool before assembling.
• Spread a teaspoon of jam onto the base cookies, add top piece and lightly press down.

Serve as is or with a light dusting of icing sugar.

Pears

•  Peel and core pears.
• In a pot large enough to house 5 pears and poaching liquid, place sugar, water and spices and heat to dissolve sugar. 
• Cook pears in the poaching liquid until just tender.  Remove liquid and allow to cool.
• Continue to cook poaching liquid until reduced by 2/3's.  Reserve this for glazing the pears once the tart has been cooked.

Pastry

• Preheat the oven to 170'
• Grease tart tin with butter and press in pastry.  Place in the fridge for 20-30 minutes to rest before baking.
• Place a sheet of baking paper over the pastry shell and fill with baking beads to blind bake.  Bake for 15 minutes until just beginning to colour.
• Allow it to cool while making the frangipane.

Frangipane

• Cream butter and sugar together until light and fluffy.
• Add egg and egg yolk and mix well to combine.
• Add vanilla extract
• Stir through almond meal and flour until well combined.

Assemble

• Spoon frangipane mix around pastry base and smooth over.
• Place pears evenly, on top of the frangipane mix.
• Bake for 30 minutes till golden.
• Once cooked, glaze with poaching liquid reduction.  
• Decorate with toasted sliced almonds.