I have a recipe for Pear and Almond Tart that I have been meaning to try for 2 years now. It has been hanging on my fridge waiting patiently. It was this recipe that gave me the idea for the challenge and I had not read it before I tried it out.
- 350g flour
- 175g cold butter I think the best is to grate it into the flour
- 100g icing sugar I used sugalite
- 3 egg yolks
- for the filling
- 350g softened butter
- 200g castor sugar I used sugarlite
- 350g ground almonds
- 3 eggs
- 3 - 4 pears peeled, cored and quartered (dip into water that has a splash of lemon juice in it to prevent discolouration)
- preheat the oven to 180? Celsius
- combine the flour, butter and icing sugar in a food processor using a dough hook
- blend on a low setting until the butter is mixed in thouroughly
- add egg yolks and pulse be patient - and do not be tempted to add water - it will come together!
- the mixture will combine to form a ball
- relax in fridge while you prepare the filling
- roll out on a floured board and line a prepared flan tin butter the sides and bottom well and line the bottom with baking paper. if there are breaks, tears or gaps just press in bits of pastry - no one can see it and it is important that the shell does not leak
- bake blind for 15 minutes I have ceramic baking beans and can recommend getting these as it really makes life easier
- cream the butter and the sugar in your food processor with the metal blade
- add the almonds and mix well
- beat the eggs in one at a time
- pour the mixture into your pastry shell until about ⅓ of the way up the recipe says half the mixture but this will be too much
- place the pears into the mixture the recipe did not say how to prepare them so I did slices (as you can see in the photo) but I think for the end result to look better quarters will be nicer
- add the remainder of the mixture do not overfill otherwise it will pour over the top during the baking process
- bake for 50 - 60 minutes
Click on the links for conversions and notes.
The awesome tasting end result:
Would I try this again – NO, the texture did nothing for me. But, for the first time I have used a pie flan and it was so easy to use that I have another recipe in mind to try!