Pear and chocolate frangipane

Pastry

• 30 g raw sugar
• 20 g raw almonds
• 210 g plain flour plus extra for dusting
• 10 g cocoa powder
• 130 g unsalted butter chilled, plus extra for greasing
• 1 pinch salt (optional)
• 1 egg yolk
• ¼ tsp natural almond extract
• 1 - 2 tsp water

Filling

• 230 g raw almonds
• 140 g white sugar
• 200 g dark chocolate
• 130 g unsalted butter
• 4 eggs
• 1 tsp natural almond extract
• 2 pears peeled, cored, cut into halves and cut into thin slices lengthways (5 mm)

Apricot glaze

• 50 g apricot jam
• 1 tbsp water