Pear 'Frangipane' Tart

Preheat oven to 190°C/fan 170°C/gas mark 5.

Rub the Fate Low Protein All-Purpose Mix, margarine and caster sugar together in a mixing bowl, until it resembles coarse breadcrumbs.

Add the water to the Fate mixture and mix to form the pastry dough and leave to rest for 10 minutes.

Dust a clean work surface with Fate Low Protein All-Purpose Mix and knead the pastry for 1 minute, until smooth.

Using a rolling pin, roll the pastry out between two pieces of grease proof paper to a 28cm diameter circle.

Lift the pastry, using a rolling pin into the pastry dish.

Using your thumb, press the pastry around the edge of the baking dish.

Cut the excess pastry off the sides of the dish and using a fork, prick the pastry base.

Using the back of a spoon, spread the jam evenly over the bottom of the pastry base until covered and set aside.

Heat the water, caster sugar, vanilla essence, cinnamon, lemon juice and zest and orange zest in a pan over a medium heat.

Bring to the boil and cook the pears in the stock for 10 minutes.

Remove from the heat and continue to cook in the residual heat for a further 10 minutes.

Using a slotted spoon remove the pears from the stock and set aside to dry.

To make the sponge filling, cream together the sugar and margarine in a bowl.

Add the Fate Low Protein All-Purpose Mix and the baking powder and rub together with your fingertips until it resembles breadcrumbs.

In a separate bowl, mix together the ProZero, egg replacer and almond extract.

Add the ProZero mixture to the dry mixture and mix until well combined.

Layer evenly over the pastry and jam base.

Lay the pear halves evenly on top of the mixture.

Bake in the oven for 30-40 minutes or until a sharp knife pricked into the sponge comes out clean.

Allow to cool and serve.