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.
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
Lovely recipe thanks, really enjoyed it. I had some apple puree and put a half centimeter skim on the flan base in addition to the recipe and loved it. - 16 Oct 2013
I tried this recipe and it worked perfectly; thank you. Plus it was delicious. I will definitely be using this recipe again - 18 Mar 2014