Winding down supplies this week and running low on almost everything, I used up the last of the butter on this welcome bowl of fruitiness. There is a definite chill in the air and plenty of seasonal fruit around, so a perfect time for crumble. Measurements are approximate.
Dodging the showers while maintaining social distancing is not easy, but I managed to turn out a desert for my guests, a pear frangipane tart. Ingredients: For the pastry: 115g plain flour, 60g butter, an egg yolk, a dessertspoonful of muscovado sugar, lemon juice. For the pears: 3 or four good sized pears, any variety …