About this recipe:Invented this lovely pear and almond tart for a lunch when I had over-bought pears. You can get away with using firm pears for this because they soften up in cooking. Unlike some almond fillings, this is not too heavy or rich.
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Method Prep:20min › Cook:40min › Ready in:1hr
Make the pastry by rubbing the butter into the flour until it looks like fine breadcrumbs. Mix in the sugar and then use the egg to bind the dough together. If there is not enough liquid to bind, then add a drop of cold water or milk. Leave the dough to rest for at least 1 hour before rolling out.
Roll out the pastry nice and thin to line a 20cm fluted loose-based flan tin. Prick the base and return to the fridge to stay cool.
Make the filling: Whisk the eggs and sugar with electric beaters until pale and light. Fold in the ground almonds then the butter and finally the flour and baking powder.
Assemble the tart: Put some of the almond mixture into the pastry case then sit the peeled, halved pears on top. Fill in the gaps with the remaining almond mixture. The pears will end up with a thin covering of almond mix. This is good as it prevents them drying out in baking.
Bake the tart in a pre-heated oven at 180 C / Gas 4 for about 40 minutes. Serve warm (not hot).
A sprinkling of cinnamon sugar on top makes for a tasty finishing touch.
Tried this recipe and it worked brilliantly. Served with creme fraiche to which had been added some amaretto.
As I was a bit concerned about the pears being hard, I cooked them beforehand in butter for about 5 minutes just to soften them slightly and left them to cool. This also worked well. - 15 Dec 2013