Pear tart

This is rather simple tart. I used Rocha pears, but feel free if you have other preference. They must be ripe and juicy. The case is sweet crust pastry which is rolled very thin and chilled in the fridge for 30 mins before I filled it with frangipan and arranged the pears on top.  Sprinkle of Demerara sugar on top and bake in hot oven for 35 mins. The pears are lovely and soft, the pastry is crisp and frangipan is fragrant from vanilla and almonds. Hmmm lovely...