Pear and almond tart

Name: Pear and almond tart
Yield: 4 servings
Cuisine: Bake
Ingredients: 200.00 g puff pastry; 20.00 ml butter; 250.00 ml castor sugar; 100.00 g almonds ground; 5.00 ml vanilla essence; 65.00 ml flour cake; 2.00 eggs; 2.00 pears thickly sliced

4 servings

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By Food24 November 03 2009

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Ingredients (8)

200.00 g

puff pastry

Filling

20.00 ml	butter
250.00 ml	castor sugar
100.00 g	almonds — ground
5.00 ml	vanilla — essence
65.00 ml	flour — cake
2.00	eggs
2.00	pears — thickly sliced

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Method:

Preheat oven to 200 &degC.
Unroll the pastry onto a greased baking tray and prick the base and side with a fork.
Mark a 5 cm border around the edges – don’t cut right through the pastry, just score it. This allows the edge to rise and forms a raised border for the tart.
FILLING
Place the butter, castor sugar, almonds, vanilla extract, flour and eggs in a food processor and process until smooth.
Spread over the tart base.
Press the pear slices into this mixture and bake for 30 minutes, or until the filling is golden, the fruit soft and the pastry all puffy and golden.
Serve hot with thick cream.