Pear & Almond Tart
RECIPE OVERVIEW
An impressive dessert, delicious with mascarpone or your favourite ice-cream!
Ingredients
Serves: 8 people
-
2
large
Fresh Egg
-
450
g
Shortcrust Pastry
-
0
-
SuperValu Apricot Jam
to glaze -
100
g
SuperValu Butter
softened -
25
g
SuperValu Cornflour
-
50
g
SuperValu Goodness Flaked Almonds
-
100
g
SuperValu Ground Almonds
-
100
g
SuperValu Icing Sugar
-
4
large
SuperValu Pears
-
2
tbsp
Water
Poaching Syrup
-
200
g
Caster Sugar
-
1
-
SuperValu Lemon
cut into wedges -
1
-
SuperValu Star Anise
(optional) -
900
ml
Water
Method
- Using a rolling pin, roll out the pastry on a lightly floured surface.
- Prepare an 8 inch tart tin by lightly greasing and place the pastry on top.
- Press the pastry into the edges and trim.
- Prepare the pears by peeling and slicing each pear in half, remove the seeds.
- In a large saucepan, add one and a half pints of water, the caster sugar and lemon wedges.
- Bring the mixture to the boil then reduce the heat to a simmer and add the pears.
- Cook for 10-12 minutes until the pears have softened, remove the pears from the syrup and allow to cool.
- To make the almond mix place the butter, sugar, ground almonds, corn flour and eggs into a bowl and whisk until the mixture is smooth in consistency.
- Pour the mixture over the pastry, and place the halved pears on top.
- Sprinkle with the flaked almonds. Place in a preheated oven at 180°C/350°F/Gas Mark 4 for 30-40 minutes until golden brown on top.
- To make the glaze mix 1 tablespoon of apricot jam with 2 tablespoons of water and heat over a moderate heat until the jam has dissolved.
- Remove the tart from the oven and glaze immediately.
-
Simple and fabulous -
This is delicious - simple to make an really moist and tasty - also impressive looking for such little effort! Make it even simpler and quicker by using tinned pears.
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