A SIMPLE summer treat is on the menu today from Nigel Smith, of the Feilden's Arms, Mellor Brook.

Nigel, a regular on Gloria Hunniford's Open House afternoon programme on Channel 5, prepares a new recipe every week for Lancashire Evening Telegraph readers to try out -- either at home, or by paying a visit to the restaurant where someone else will do the washing-up!

Ingredients:

Sweet paste (uncooked sweet pastry)

2 pears

8oz butter

8oz sugar

8oz ground almonds

4 egg yolks

1oz flour

Apricot jam

Raspberry jam

Method:

Line a pastry dish with sweet paste. Peel and poach two pears in a stock syrup and leave to cool.

To make the frangipan, cream the butter and sugar together and slowly add the flour and almonds. Add the eggs one by one and allow to rest in the fridge for approximately two hours.

Place raspberry jam at the bottom of the tart and add the frangipan. Carefully cut the pears in half and remove any stalks or peel before gently placing on top of the frangipan. Cook at 200C until golden brown, then turn down to 150C and cook for around 40 minutes. Allow to cool.

Melt down the apricot jam and brush the top of the tart to create a glazed effect.

Serve with ice cream.