Pear and almond tart

Serves: 6

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Total Time: 30

Prep Time: 10

Cook Time: 20

• 1  packet shop-bought sweet shortcrust pastry rolled out to fit a 26cm (10in) flan dish and part-baked
• 100 gram(s) (3½oz) unsalted butter, softened
• 100 gram(s) (3½oz) sugar
• 2 large eggs
• 100 gram(s) (3½oz) ground almonds
• 2 tablespoon(s) 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

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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