NO-PASTRY PEAR AND ALMOND TART
You will need: 175g (6oz) icing sugar 50g (2oz) plain flour 100g (3 ½ oz) ground almonds Finely grated zest of 1 lemon 5 egg whites 175g (6oz) butter, melted 2 ripe pears, peeled, cored and quartered, cut into long slices about 5mm ( ¼ in) thick 25g (1oz) flaked almonds Icing sugar, to serve Softly whipped cream, to serve (optional) Preheat the oven to 200°C, 400°F, Gas 6. Use a 23cm (9in) tart tin with a removeable bottom. Lightly grease the sides and place a disc of greaseproof paper on the base.
Sieve the icing sugar and the plain flour into a bowl and stir in the ground almonds and the finely grated lemon zest. Whisk the egg whites for 30 seconds until just frothy, and add them to the dry ingredients in the bowl along with the melted butter. Mix until smooth.
Pour the mixture into the prepared tin. Arrange the slices of pear on top and sprinkle with the flaked almonds.
Bake in the preheated oven for 15 minutes, then turn down the oven to 180°C, 350°F, Gas 4, and bake for a further 10 minutes or until the tart has risen and is pale golden. The filling should feel firm to the touch in the centre. Allow to sit in the tin for a few minutes before turning out on to a wire rack. Dust with icing sugar, to serve. Serve with softly whipped cream if you’re using it.