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Ok, so this one is a take on the scrumptious French frangipane tart, but with Australian almonds, Lilly Pilly’s and Pears from country Victoria we’ve just invented delicious all over again.

Prep Time30 minsCook Time1 hr 10 mins
Ingredients for Filling
 ¼ cup riberries (lilly pilly's)
 6 Australian pear halves cut into half again
 125 g butter
 125 g cream cheese
 ½ cup caster sugar
 1 generous tsp vanilla
 1 ½ cups ground Aussie almonds
 ½ cup of flaked Aussie almonds
 2 eggs
Ingredients for Pastry
 1 ½ cups plain flour
 Pinch of salt
 125 g butter
 ⅓ cup caster sugar
 1 egg
Method for Filling
1

Heat oven to 150C

2

Beat the butter, cream cheese, vanilla and sugar together

3

Add both eggs and continue to beat until smooth

4

Stir in the ground almonds and lilly pillys

5

Pour into the prepared pastry case

6

Top with pears and then sprinkle flaked almonds on top

7

Cook for approx 50 minutes or until golden brown

Method for Pastry
8

Rub flour, butter, sugar and salt together with hands until it resembles fine breadcrumbs

9

Add the egg and mix until smooth, don't over mix

10

Wrap in paper and refrigerate for approx 30 min

11

Roll out onto board and put into prepared tin (36cm x 12cm) and bake blind for approx 20 minutes

Ingredients

Ingredients for Filling
 ¼ cup riberries (lilly pilly's)
 6 Australian pear halves cut into half again
 125 g butter
 125 g cream cheese
 ½ cup caster sugar
 1 generous tsp vanilla
 1 ½ cups ground Aussie almonds
 ½ cup of flaked Aussie almonds
 2 eggs
Ingredients for Pastry
 1 ½ cups plain flour
 Pinch of salt
 125 g butter
 ⅓ cup caster sugar
 1 egg
Lilly Pilly & Almond Slice
IngredientsDirections