Method

• 1.
  For the walnut frangipane, combine all the ingredients except the walnuts in a food processor and whiz until smooth. Transfer to a bowl and stir through walnuts. Chill until required.
• 2.
  For the coffee caramel, dissolve coffee in 3 tsp boiling water and set aside. Place sugar and 2 tbs water in a small saucepan over medium heat and swirl gently until sugar dissolves. Bring to the boil and cook, swirling the pan occasionally, for 5 minutes or until light golden. Carefully add butter, cream and coffee mixture, and stir to combine. Set aside to cool to room temperature.
• 3.
  Preheat oven to 200°C. Grease a large pizza tray or baking tray and line with baking paper.
• 4.
  Place 1 pastry sheet on a lightly floured work surface. Brush with beaten egg and top with remaining pastry sheet. Roll pastry out to a 35cm square, then cut a 30cm diameter round from pastry. Transfer to prepared tray and chill for 15 minutes.
• 5.
  Remove pastry from fridge and spread frangipane mixture over pastry, leaving a 3cm border. Arrange pear slices in a circle over the frangipane mixture. Brush pears and exposed frangipane mixture with warmed golden syrup.
• 6.
  Bake for 15 minutes or until starting to turn golden, then brush once more with warmed golden syrup. Continue baking for 25 minutes or until golden and cooked through. Remove from oven and brush pears and pastry edge with warmed golden syrup.
• 7.
  Serve warm or cold drizzled with coffee caramel and creme fraiche.