Pear almond tart

    Pear almond tart

    7saves
    1hr30min


    9 people made this

    About this recipe: This gorgeous pear and almond tart is delicious and quite easy to do with a ready made pastry. I like to serve it warm with a spoonful of vanilla ice cream. You could also try mascarpone or creme fraiche.

    Ingredients
    Serves: 6 

    • 1 teaspoon cornflour
    • 1 tablespoon caster sugar, divided
    • 50ml full fat milk
    • 1 teaspoon vanilla extract
    • 2 egg yolks
    • 1 teaspoon butter
    • 60g ground almonds
    • 1 teaspoon cornflour
    • 60g icing sugar
    • 60g butter, softened
    • 1 egg
    • 1 sweet pastry sheet, rolled
    • 4 large pears, sliced

    Method
    Prep:45min  ›  Cook:45min  ›  Ready in:1hr30min 

    1. Put half of the caster sugar and cornflour in a saucepan over low heat. Add the milk and vanilla extract. Bring to the boil, stirring constantly.
    2. In a large bowl, beat 2 egg yolks with the remaining 1/2 tablespoon of caster sugar. Pour in a little bit of the hot milk mixture, then pour everything back into the saucepan and cook 3 minutes after the mixture starts to boil, stirring constantly.
    3. Remove from heat, pour the mixture into a bowl and let cool for 10 minutes. Once the mixture has cooled down, add the 1 teaspoon butter whisking briskly. Set aside.
    4. In another bowl, sift together the almonds, cornflour and icing sugar. Add the 60g softened butter, then egg, stirring constantly with a spatula. Stir in the milk mixture and mix until smooth.
    5. Preheat oven to 190 C / Gas 5.
    6. Line a tart tin with the pastry, cutting away any excess. Pour the mixture onto the pastry and level it with a spatula. Place the sliced pears in a circlular pattern over the mixture.
    7. Bake in the oven for 35 minutes.

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    Reviews (1)

    0

    Are you sure that it is just 50ml of milk? By the time I had boiled the milk and a teaspoon of cornflour there was no way I could 'pour' it into anything. It was solid. I opted out at this point and did another recipe. - 20 Oct 2012

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