Spring seems to come and go, this past week. But there are sure signs of its increasing presence, with the hedgerows turning light green and the daffodils standing tall in full bloom. Spring will triumph once again!

And if you feel like you are just sitting around waiting for spring to really get going, then I’ve got just the recipe if you’ve got a bit of time on your hands.   These little pear and marzipan tarts are a perfect afternoon treat, for friends and family to enjoy on a grey day.

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Makes 8 tarts

For the pastry

225g plain flour
100g butter
80g sugar
1 large free range egg
½ lemon, zested

Frangipane filling

170g sugar
170g ground almonds
50g marzipan
1 tbsp flour
1 large free range egg
1 tsp almond extract
½ lemon, zested

Plus

3-4 pears, sliced
2 tbsp almond flakes
5 tbsp lemon marmalade, heated

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Add the cold butter and flour to a food processor and blitz to bread crumbs. Add the sugar and egg, and blitz until just combined. If the dough is to dry, add 1 tbsp of ice cold water to the mixture.
Wrap in plastic, and refrigerate for one hour minimum.

Meanwhile make the filling. Whisk together all the filling ingredients to a smooth paste, and set aside.
Divide the pastry into 8 equal pieces, and roll out to 3mm thickness, and press lightly into 10cm tartlet tins, prick the pastry with a fork, and refrigerate again for 30 min.

Once chilled, scoop 1 tbsp of filling into each of the tartlets, making sure to fill any gaps. Press slices of pear lightly into the filling and bake at 170 degrees for 25-30 until golden and baked through.

Brush heated lemon marmalade over the tarts, and sprinkle with a few almond flakes. Leave to cool.