NO-PAS­TRY PEAR AND AL­MOND TART

Sunday Independent (Ireland) - Life - - RECIPES -

Serves 6.

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.

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