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Pear and Almond Tart

For a 12ins. tart or quiche tin
Pastry;
225g (8 oz.) Flour
110g (4 oz.) Butter
3 to 4 tbs. Water

Filling:
225g (8 oz) Butter (preferably unsalted)
225g (8 oz). Caster Sugar
110g (4 oz). Breadcrumbs
110g (4 oz). Ground Almonds
4 Eggs
4 or 5 fresh pears
2 oz. Slivered Almonds
4 tbs. Apricot Jam

Blend the butter with the flour(either by rubbing in or in a food processor)
Knead in the water and use this pastry to line a 12ins. tart tin
Beat the butter with the sugar until light.
Beat in the eggs, the ground almonds and the breadcrumbs
Pour this mixture into the lined tin.
Peel, core and halve the pears.
Push the halved Pears into the almond mixture and scatter over the slivered almonds..
Bake at 180C/350F/Gas 4 for 35 mts.
Melt the jam with a little water and spoon over the top.
Serve warm or at room temperature.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef