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Pear and almond tart
Ingredients
1 packet shop-bought sweet shortcrust pastry rolled out to fit a 26cm (10in) flan dish and part-baked
100g (3½oz) unsalted butter, softened
100g (3½oz) sugar
2 large eggs
100g (3½oz) ground almonds
2tbsp plain flour
Seeds from ½ vanilla pod, which has been split lengthways, or 1tsp vanilla extract
3-4 ripe Williams pears, peeled, cored and sliced
Vanilla ice cream or custard, to serve
This is a classic French pastry. Sometimes the pears are simply halved, but it looks nicer if they're sliced.
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Method
1 Preheat oven to 190ºC/170ºC fan/Gas 5. Combine the butter and sugar in a mixing bowl, beating with a hand-held electric whisk until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the almonds, flour and vanilla seeds or extract and mix to combine.
2 Spread the almond mixture in the pastry case in an even layer. Put the pear slices on top. Bake until puffed and golden, about 20-25 minutes. Serve warm with ice cream or custard.
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