Pear and almond tart
This is a French classic: pears in almond cream encased in a golden, crisp shell. It's perfect slightly soft and warm from the oven, but also at room temperature when it's had a chance to firm up a bit. You could also use poached quinces in place of the pears.
Ingredients
- shortcrust pastry
- 4 pears, peeled and cut into segments
- 260g butter
- 260g sugar
- 260g flaked almonds
- 3 eggs
- vanilla essence
- slosh of brandy or amaretto
Method
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Step 1
Preheat oven to 160°C/Gas 3. Bake shortcrust pastry case blind.
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Step 2
Arrange peeled pear pieces around the case. Soften butter and mix with sugar in a food processor. Add the flaked almonds and blitz for 10 seconds.
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Step 3
Add 1 egg, blitz again, doing the same with the other 2 eggs. Add vanilla and booze and process for another 20 seconds.
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Step 4
Spread mix over pears in tart case and bake for about 45 minutes, until firm. Serve with cream.