Pear & Almond Tart
12 people
45 minutes
20 minutes
Ingredients
Filling
-
0
-
Almond Essence
-
50
g
Caster Sugar
-
1
-
Fresh Egg
-
1
tin
Lustre Pear Halves(410g)
drained
-
50
g
Margarine
-
2
tbsp
Milk
-
50
g
Odlums Cream Plain Flour
-
50
g
Shamrock Ground Almonds
Pastry:
-
1
-
Fresh Egg
-
175
g
Margarine
-
250
g
Odlums Cream Plain Flour
-
50
g
Shamrock Ground Almonds
-
25
g
SuperValu Icing Sugar
-
0
-
Water
Method
- Preheat the oven to 190C/375F/Gas 5. Grease a 24cm/9 1/2" round tin, preferably loose bottomed.
- Make pastry by sieving the flour and icing sugar into a bowl, mix in the ground almonds. Rub in the margarine and bind together with the egg and a little cold water to make the pastry. Lightly knead, cover and allow to chill.
- Next make the filling by creaming the margarine and sugar together. Beat in the egg. Stir in the flour, ground almonds, milk and essence.
- Roll out the pastry and line the tin. Spread filling evenly over the pastry.
- Arrange the pear halves, with the rounded side facing up, on top of the filling.
- Bake for about 35 minutes until risen and golden brown.
- Leave in the tin to 'set' for 10 minutes, then remove and serve warm with cream or ice cream.
