SPAIN DESSERT RECIPES

Steps:

• Make crumb crust as directed. Preheat oven to 350°F.
• Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
• Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
• Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
• Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.

Steps:

• If making the pastry by hand, rub the butter into the flour and icing sugar until the mixture resembles breadcrumbs, then stir in the beaten egg and bring together to form a dough. If making in a processor, combine the butter, flour and icing sugar in the bowl then process until the mixture resembles ground almonds. Pour in the beaten egg and pulse the blade until the dough starts to form a ball around the central stem. Form the pastry into a smooth flat cake, wrap in clingfilm and chill for 30 minutes or until manageable.
• Make the filling in the unwashed processor. Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.
• Roll out the chilled pastry on a lightly floured work surface and line a flan tin 28cm in diameter, about 2.5cm deep. If possible, chill for a further 30 minutes.
• Spoon the frangipane mixture into the pastry case and level the top using a small palette knife. Arrange the pear halves, cut side down, attractively on the filling. Be sure to leave enough room between them to allow the frangipane mixture to rise.
• Preheat the oven to 190C, gas 5 and put a heavy flat baking tray into the oven to preheat. Place the tart on the tray and bake for about 45–50 minutes until the almond filling and pastry are golden brown.
• OR to bake in an Aga, lift the tin on to a baking sheet and bake on the floor of the roasting oven until pale golden, about 15-20 minutes. Then transfer to the centre of the Baking Oven until set and golden brown, another 15–20 minutes. In a two-oven Aga, lift the tin onto a baking sheet and bake on the floor of the roasting oven for 15–20 minutes until pale golden. After this time, put the cold plain shelf on the second set of runners and continue to bake for a further 15–20 minutes until the almond filling is set and golden brown. If the pastry is becoming too dark, place a ring of foil around the edge.
• Cool slightly, brush with hot apricot glaze and sprinkle with toasted flaked almonds. Serve warm with cream or crème fraîche.