Pear and Almond Tart
Serves 12


2.5 poached pears

Sweet Pastry
8oz Flour
5 oz Butter
2 oz Caster Sugar
1 egg

8 oz Butter
8 oz Caster Sugar
8 oz Ground Almonds
4 oz Plain Flour
4 eggs

Method :
Make pastry by rubbing the butter into the flour and sugar mix and then bind with the egg and line a greased and floured 12 inch tart mould (preferably with removable bottom).

For the Frangipane, add dry ingredients to a food processor with butter and blitz well until it is grainy, then add the eggs and blitz until it is nice and smooth.

Pour Frangipane into the lined tart mould and then decorate with pear halves (2 tins of pears or 4 poached pears). Bake for 40-45 mins at l 70degrees. Sprinkle with icing sugar before service.



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