Saturday, April 21, 2012

Pear and almond tart

With the cool weather coming Donna has done it again. Donna Hay it is....

This  recipe is so simple and moreish and you will want to share it with your friends.  I took it to my sister in laws the other night and we all had some and it was awesome with some thick cream.... You could do a gluten free version if you wanted by adding a little more almond meal and no win win all round :) 

So why not take advantage of all those cheap pears out there at the moment and give this recipe a go!

You know you want to.....

  • 90g butter, softened
  • ½ cup (90g) brown sugar
  • 2 eggs
  • 1 cup (120g) almond meal
  • ¼ cup (40g) plain flour
  • ¼ teaspoon baking powder
  • 2 teaspoons finely grated lemon rind
  • 2 Packham's pears, peeled, cored and quartered
  • ½ cup (90g) brown sugar, extra
  • raw sugar, for sprinkling
  •  double (thick) cream, to serve

  Preheat oven to 160°C (320°F). Place the butter and sugar in the bowl of a food processor and process until combined.

 Add the eggs, almond meal, flour, baking powder and lemon rind and process until just combined

. Spoon the mixture into a lightly greased loose-bottom fluted tart tin. Donna uses a long one, but I only had a round one...each to their own!

Peel the pears and eat that juicy skin. Its good for you!

Place the pears and extra brown sugar in a bowl and toss to coat. 

Press the pears into the tart mixture and bake for 35–40 minutes or until cooked when tested with a skewer. 

Sprinkle with raw sugar and allow to cool in the tin. Serve with double cream or lashings of icecream!

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