Pear and Almond Cream Tart Recipe

350 g

3

15 ml

60 ml

For the filling

90 g

1/2 cup

50 g

65 g

1

Short crust or sweet short crust pastry

Firm pears

Peach brandy or cold water

Peach jam, sieved

Lemon juice

Blanched whole almonds

Caster sugar

Butter

Egg, plus 1 egg white

Few drops almond essence

• Roll out the pastry and use to line a 23cm flan tin. Chill. For the filling, put the almonds and sugar in a food processor or blender and pulse until finely ground but not pastry. Add the butter and process until creamy, then add the egg, egg white and almond essence and mix well.
• Preheat a baking sheet in the oven at 190^oC/375^oF/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.
• 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.
• Bake the tart on the baking sheet for 50-55 minutes, until the filling is set and well browned. Cool on a wire rack.
• Heat the brandy or water with the jam. Brush over the top of the hot tart to glaze. Serve at room temperature.