PEAR & ALMOND TART
This is a classic French pastry dish. Sometimes the pears are simply halved, but you could also try slicing them.
Preparation 45 minutes, plus standing and cooling Cooking 25 minutes Serves 6
FOR THE FILLING
100G UNSALTED BUTTER
100G CASTER OR GRANULATED SUGAR 2 LARGE EGGS
100G GROUND ALMONDS
2 TBSP PLAIN FLOUR
SEEDS FROM ½ VANILLA POD SPLIT LENGTHWAYS OR 1 TSP VANILLA EXTRACT
3-4 RIPE PEARS, SUCH AS WILLIAMS, PEELED, CORED AND SLICED
FOR THE SWEET PASTRY DOUGH
200G PLAIN FLOUR
2 TSP CASTER SUGAR
100G UNSALTED BUTTER, CHILLED, CUBED
1 To make the pastry, put the flour, sugar, butter and a pinch of salt in a food processor and pulse until the mixture is just combined (about 5-10 pulses). Add 3-4 tbsp cold water and pulse just until the dough holds together. Wrap the dough in baking parchment and let stand in a cool place for 30-60 minutes before rolling out.
2 Butter and lightly flour a 27cm loosebased tart tin.
3 Roll out the dough on a floured surface to a circle slightly larger than the tart tin. Transfer to the tin and trim the edges. Refrigerate for 30 minutes until firm.
4 To bake blind, preheat the oven to 200°C (180°C fan oven) gas mark 6. Prick the pastry base, line with parchment and fill with weights. Bake for 15 minutes, remove paper and weights and bake for 10-15 minutes. Cool.
5 Preheat the oven to 190°C (170°C fan oven) gas mark 5.
6 In a mixing bowl, combine the butter and sugar, and beat until light and fluffy. Add the eggs one at a time, beating well each time. Add the almonds, flour and vanilla, and mix just to combine.
7 Spoon the mixture into the case and level the surface. Arrange the pears on top. 8 Bake for 20-25 minutes until puffed and golden. Serve with ice cream or custard.