I was inspired to bake this tart after seeing the lovely photo in Baking Illustrated. The pears were poached in sugar syrup with a cinnamon stick and black pepper corns.

The smell of the baked frangipane was wonderful. The only problem I had was that the pears were still very firm despite having been left to ripen on the counter for 5 days. I’ll have to plan way ahead the next time.

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