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Pear & almond flapjack tart
- 500g block dessert pastry
- 5 pears , cored and sliced
- 25g golden caster sugar , plus extra for sprinkling
- large pinch mixed spice
- flaked almonds , to finish
- pouring cream or custard , to serve
- 140g porridge oats
- 50g plain flour
- 50g ground almonds , plus extra if your pears are really ripe and juicy (see Tip, below)
- 100g golden caster sugar , plus extra for sprinkling
- 140g cold butter , diced
- 3 tbsp golden syrup
Directions:View on BBC Good Food
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