Pear and Almond Cream Tart Recipe

  
 

Pies And Tarts Recipes - Pear and Almond Cream Tart

Ingredients

  • 350g/12oz short crust or sweet short curst

  • 3 firm pears

  • lemon juice

  • 15ml/1 5bwsp peach

  • brandy or cold water

  • 60ml/4 tbsp peach jam. sieved

FOR THE FILLING

  • 90g/3 1/2oz blanched whole almonds

  • 50g/4 tbsp caster sugar

  • 65g/5 tsp butter

  • 1 3g, plus 1 egg white

  • few drops almond essence

Method:

  1. Roll out the pastry and use to line a 23cm/9in flan tin. Chill. For the filling, put the almonds and sugar in a food processor or blender and pulse until finely ground but not pasty. Add the butter and process until creamy, then add the egg, egg white and almond essence and mix well.

  2. Preheat a baking sheet in the oven at 190'C/375"F/Gas 5. Peel the pears, halve them, remove the cores and rub with lemon juice. Put the pear halves, cut-side down, on a board and slice thinly crossways, keeping the slices together.

  3. Pour the filling into the pastry case. Slide a palette knife under one pear half and press the top to fan out the slices. Transfer to the tart, placing the fruit on the filling like spokes of a wheel.

  4. Bake the tart on the baking sheet for 50-55 minutes, until the filling is set and well browned. Cool on a wire rack.

  5. Heat the brandy or water with the jam. Brush over the top of the hot tart to glaze. Serve at room temperature.