Pear and almond tart
Pear and almond tart has a sweet pastry shell filled with sliced pears and almond frangipane and topped with flaked almonds.
Ingredients
To make the pastry
- 160 grams flour
- 80 grams butter
- 40 grams caster sugar
- Water
For the filling
- 100 grams butter
- 100 grams caster sugar
- 1 egg
- ½ teaspoon almond essence
- 2 pears
- 20 grams flaked almonds
Instructions
Make the pastry
- Using a food processor - place the flour and butter in the food processor and pulse until it resembles crumbs.By hand - rub the butter into the flour until is resembles crumbs.
- Add the sugar and mix.
- Add a small amount of water (just enough to bind the pastry dough) and pulse (or mix by hand) until the ingredients form a ball of dough.
- Roll out on a floured board to a thickness of about 3 mm and line a 20 cm (8") diameter tart dish.
Prepare the filling
- Mix the butter and sugar together.
- Add the egg, ground almonds and almond essence and beat either by hand or with an electric mixer.
Assemble the tart
- Spread the almond frangipane mixture evenly over the base of the tart shell.
- Peel, core and slice the pears and arrange over the top of the almond mixture pressing slightly into place.
Bake
- Cook at 180oC, 350oF, gas mark 4 for around 30 to 40 minutes or until the filling is firm and slightly golden.
Notes
To serve
Leave to cool and serve cold either on its own or with double cream, whipped cream or ice cream.
To store
Store in an airtight container until the following day.
Nutrition
Calories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 69mgSodium: 154mgPotassium: 105mgFiber: 2gSugar: 22gVitamin A: 603IUVitamin C: 2mgCalcium: 22mgIron: 1mg
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