Place the pear halves in a pan with the Calvados and water. Bring to the boil then remove from the heat, cover and allow to cool for at least 2 hours. For the pastry case, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough. Roll out the pastry and line 6x10cm loose-based flan tins. For the frangipane, cream together the butter and sugar until pale and fluffy. Lightly beat the eggs and add a little at a time, beating well after each addition. Add the almonds and flour and gently fold in. Spread 2 heaped teaspoonfuls of the jam over the base of each tartlet then spoon the frangipane into the cases so that they are two thirds full. Smooth the surface and place two pear halves side by side on the top of each tartlet. Bake at 180C/350F/gas 4 for 25-30 minutes until the frangipane is set and golden brown. Remove from the tins, brush with the remaining warmed apricot jam and dust with icing sugar before serving. NOTES : Makes 6 tartlets
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|Serving Size: 1 Serving (1468g)|
|Recipe Makes: 1|
|Calories from Fat: 2162 (49%)|
|Amt Per Serving||% DV|
|Total Fat 240.2g||320 %|
|Saturated Fat 113.7g||569 %|
|Monounsaturated Fat 81.6g|
|Polyunsanturated Fat 22.6g|
|Cholesterol 2512.8mg||773 %|
|Sodium 764.7mg||26 %|
|Potassium 2626.6mg||69 %|
|Total Carbohydrate 481.9g||142 %|
|Dietary Fiber 30.5g||122 %|
|Sugars, other 451.4g|
|Protein 105.4g||151 %|
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Calories per serving: 4441
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