You can use whatever fruit is in season – raspberry frangipani is one of my favourites.
3/4 c. soft butter
1/2 c. sugar
1 egg yolk
1 c. almonds, ground
1/2 t. vanilla
3 pears, peeled and thinly sliced
Cream the butter and sugar together, then cream in the egg and yolk. Mix in the ground almonds and vanilla. Spread the mixture onto the bottom of an 8-inch pan. Decorate the frangipane by placing slices of pear in a circular fashion around the dish. Bake the frangipane for 30 minutes, until it sets. The consistency is like a firm pudding.
Serve with a dollop of crème fraîche or whipped cream. Serves 6 to 8.