Friday - - Recipe Cards -

Prep time 30 mins Cook­ing time 45 mins Serves 10-12 90g caster sugar 120g finely ground al­monds 120g but­ter 2 large eggs, beaten 1 pre­pared short­crust tart crust, baked in a 24cm tin 3 ripe pears, peeled, halved and boiled in sugar syrup (180g sugar and 600ml wa­ter) or 1 can pears, drained 3 ripe plums, halved and pips re­moved 50g flaked al­monds Ic­ing sugar, for gar­nish Pre­heat the oven to 160ºC. Place the caster sugar, ground al­monds, but­ter and eggs in a mix­ing bowl and whisk well. Pour the mixture in the pre­pared tart crust and spread evenly. Place the pear and plum halves with the sliced side down on top of the tart. Sprin­kle flaked al­monds over. Bake for about 45 mins or un­til the fill­ing has set. Cool, then sift the ic­ing sugar over and serve with a dol­lop of crème fraîche or vanilla ice cream.

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