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Pear and almond tart

Recipe from: 3/24/1993 12:00:00 AM
Ingredients 10
Servings 9


  • 4
    ripe cooking pears
  • squeeze lemon juice
  • 100
  • 60
    castor sugar
  • 3
    egg yolks
  • 90
    ground almonds
  • 30
    lemon juice
  • 1
    baked pastry shell
  • 30
    melted apricot jam
  • 15
    lemon juice


Peel and slice pears in thick wedges and drop them in a bowl of water to which a good squeeze of lemon juice has been added. Blend butter with castor sugar until fluffy. Add egg yolks one by one, beating well after each addition. Add almonds and next quantity lemon juice. Smooth almond paste thickly over prepared pastry shell. Drain pears and arrange them on top. Bake at 180 ºC for 15 to 20 minutes. Remove and brush top of pears lightly with apricot jam mixed with last quantity of lemon juice. Return to oven for 10 to 15 minutes to glaze. TOTAL KILOJOULE COUNT: 13 555 kJ (3 230 Cal). A portion: 1 505 kJ (360 Cal).

Read more on: bake  |  fruit

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